Hackbraten (German Meatloaf with Mustard Crust)
Why this recipe works
- Savoury depth: The combination of beef, pork, onion, parsley and sweet paprika gives the loaf a rounded, roast-like flavour.
- Tangy mustard crust: Mustard cuts through the richness of the meat and seasons the surface as it bakes.
- Built-in gravy: The pan juices are whisked with beef stock to make a simple glossy gravy for serving alongside the slices.
Get the most out of this recipe
Ingredient notes
- Use a beef and pork mix: Beef brings savoury depth, while pork helps keep the loaf tender and moist.
- Sweet paprika adds warmth: Sweet paprika gives gentle colour and flavour without making the meatloaf spicy.
- Choose a mustard you like: The mustard becomes a defining flavour in both the crust and the gravy, so use one with a balanced tang.
Texture tips
- Do not overwork the mince: Mix only until the ingredients are evenly combined; too much handling can make the finished loaf dense.
- Shape it firmly: Press the mixture into the loaf pan firmly enough to hold together, but avoid compacting it into a heavy block.
- Rest before slicing: Letting the meatloaf rest in the tin helps the juices settle and gives neater, cleaner slices.
Make-ahead tips
- Shape ahead: The loaf can be mixed and shaped earlier the same day, then kept covered and chilled until ready to bake.
- Reheat gently: Reheat slices in a 180°C (355°F) oven until piping hot, and warm the gravy separately in a saucepan.
- Freeze in portions: Freeze cooked slices and gravy in separate airtight containers so they are easier to thaw and reheat.
Serving ideas
- Serve with potatoes or noodles: Mashed potatoes, boiled potatoes or buttered noodles all work well with the savoury gravy.
- Add something sharp or green: Braised red cabbage, sauerkraut or green beans provide a useful contrast to the rich meatloaf.
- Finish with parsley: A little chopped parsley freshens the plate and echoes the herbs inside the loaf.
Equipment you'll need
Ingredients
Meatloaf
Mustard crust and gravy
Instructions
- Heat the oven to 180°C (355°F). Finely chop the onion and parsley.
- In a mixing bowl, beat the eggs, then mix in the breadcrumbs, sweet paprika and black pepper. Add the onion, parsley, minced beef and minced pork, then mix until evenly combined but not overworked.
- Press the mixture firmly into a loaf pan and smooth the top. Spread the mustard evenly over the surface to form a thin crust.
- Bake for 55 to 60 minutes, until browned and the loaf feels firm and the juices run clear. Rest the meatloaf in the tin for 10 minutes before slicing.
- Carefully pour the pan juices into a saucepan, then whisk in the beef stock. Simmer for 5 to 8 minutes until slightly reduced and glossy, then serve alongside the sliced meatloaf.
Recipe notes
Tips
- For a neater slice, let the meatloaf rest the full 10 minutes before cutting, then use a sharp knife and wipe it between slices.
- If the gravy tastes a little sharp from the mustard, simmer it for an extra minute or two to mellow and concentrate the flavour.
- If you are serving vulnerable groups, use eggs that are produced to be eaten lightly cooked and ensure the meatloaf is baked until piping hot throughout.
Substitutions
- Replace Mustard with Dijon mustard for a smoother, sharper crust.
- Replace Breadcrumbs with gluten-free bread crumbs for a gluten-free version.
Storage
- Refrigerate up to 3 days
- Cool completely, then refrigerate the sliced meatloaf and gravy in separate airtight containers. Reheat slices in a 180°C (355°F) oven for 10 to 15 minutes until piping hot, and warm the gravy gently in a saucepan; freeze for up to 2 months.
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Recipe overview
- Servings: 4 servings
- Total time: 1h 25min (20min active)
- Difficulty: Easy
- Cuisine: German
-
Allergens:
Eggs Gluten Mustard Wheat
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