📝 About This Recipe
Hackbraten is the quintessential German comfort food, a savory masterpiece that transforms simple ground meat into a succulent, herb-scented centerpiece. Unlike its American cousin, the German version often features a 'falscher Hase' (false hare) surprise of hard-boiled eggs tucked inside and a distinct blend of ground pork and beef for maximum juiciness. This recipe delivers a perfectly browned crust and a tender interior, served with a velvety dark beer gravy that captures the heart of Bavarian home cooking.
🥗 Ingredients
The Meat Base
- 500 grams Ground Beef (high quality, 20% fat content)
- 500 grams Ground Pork (adds essential moisture and flavor)
- 1 piece Stale Kaiser Roll or White Bread (torn into small chunks)
- 1/2 cup Warm Milk (to soak the bread)
- 1 large Yellow Onion (very finely diced)
- 2 cloves Garlic (minced)
- 2 Eggs (lightly beaten, for the binder)
Seasonings and Herbs
- 2 tablespoons German Mustard (Mittelscharf) (medium-hot variety)
- 1/4 cup Fresh Parsley (finely chopped)
- 1 teaspoon Dried Marjoram (essential for authentic German flavor)
- 1 teaspoon Sweet Paprika (for color and depth)
- 1.5 teaspoons Salt (adjust to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
The Hidden Surprise & Roasting
- 3 pieces Hard-boiled Eggs (peeled, for the center)
- 1.5 cups Beef Stock (for the roasting pan)
- 1/2 cup Dark Beer (Dunkel) (optional, for the sauce base)
- 1 cup Carrots and Leeks (roughly chopped for roasting aromatics)
👨🍳 Instructions
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1
Preheat your oven to 180°C (350°F). Place the torn bread roll in a small bowl and pour the warm milk over it; let it soak for 10 minutes until soft.
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2
In a small skillet, sauté the finely diced onions in a teaspoon of oil or butter over medium heat until translucent and soft, about 5 minutes. Add the minced garlic for the last 60 seconds, then remove from heat to cool slightly.
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3
Squeeze the excess milk out of the soaked bread roll using your hands. The bread should be paste-like.
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4
In a large mixing bowl, combine the ground beef, ground pork, the soaked bread, sautéed onion/garlic mixture, beaten eggs, mustard, parsley, marjoram, paprika, salt, and pepper.
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5
Using clean hands, mix the ingredients thoroughly but gently. Do not overwork the meat, or the Hackbraten will become dense and tough.
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6
Wet your hands with cold water. Take half of the meat mixture and form a flat rectangular base in a roasting pan or on a clean work surface.
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7
Place the three peeled hard-boiled eggs in a row down the center of the meat base. Cover with the remaining meat mixture and mold into a smooth, oval loaf shape, ensuring the eggs are completely sealed inside.
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8
Place the chopped carrots and leeks around the loaf in the roasting pan. Pour the beef stock and dark beer into the bottom of the pan (not over the meat).
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9
Roast in the center of the oven for 60 to 70 minutes. Every 20 minutes, use a spoon to baste the loaf with the juices from the pan to keep it moist and develop a rich color.
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10
Once the internal temperature reaches 71°C (160°F) and the crust is deep brown, remove the loaf from the pan and let it rest on a cutting board for 10 minutes.
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11
While the meat rests, strain the pan juices into a small saucepan. Bring to a simmer, whisk in a little cornstarch slurry if you prefer a thicker gravy, and season with salt and pepper to taste.
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12
Slice the Hackbraten into thick rounds to reveal the beautiful egg center and serve immediately with the warm gravy.
💡 Chef's Tips
Always use a mix of beef and pork (Süss-Sauer mix); all-beef meatloaf tends to be too dry for the German style. Soaking the bread in milk is the secret to a 'fluffy' texture—never use dry breadcrumbs alone as they soak up too much meat juice. If the top is browning too quickly, tent the roasting pan loosely with aluminum foil for the last 20 minutes. For an extra savory crust, brush the outside of the loaf with a thin layer of mustard mixed with a teaspoon of honey before roasting. Wet your hands frequently when shaping the loaf to prevent the meat from sticking and to create a smooth surface that won't crack.
🍽️ Serving Suggestions
Classic German Potato Salad (warm with vinegar and bacon) or creamy Mashed Potatoes. Buttered Spätzle (German egg noodles) to soak up the rich dark beer gravy. Braised Red Cabbage (Rotkohl) or a crisp Cucumber Salad (Gurkensalat) for acidity. A cold glass of German Pilsner or a robust Dunkelweizen beer. For leftovers, try a thick slice cold on buttered sourdough bread with extra mustard.