Entree: Switzerland – German Swiss – Hackbraten (Classic baked seasoned meatloaf made from mixed ground meats with bread and aromatic herbs)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 1 hr

Additional 10 min

Total 1 hr 30 min

Ingredients

- 1 lb (454 g) ground beef
- 1/2 lb (227 g) ground pork
- 2 large eggs, approx. 3.5 oz (100 g) total
- 1 cup (120 g) fresh breadcrumbs
- 1/4 cup (60 ml) whole milk
- 1 medium onion, finely chopped, about 6 oz (170 g)
- 2 cloves garlic, minced
- 2 tbsp (30 g) Dijon mustard
- 2 tbsp (30 ml) Worcestershire sauce
- 2 tbsp (8 g) chopped fresh parsley
- 1 tsp (1 g) dried thyme or 1 tbsp (3 g) fresh thyme leaves
- 1 tsp (5 g) kosher salt
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (30 g) unsalted butter for sautéing
- 2 tbsp (30 ml) vegetable oil for brushing loaf
- For the glaze:
  - 3 tbsp (45 g) ketchup
  - 1 tbsp (15 ml) brown sugar
  - 1 tsp (5 ml) apple cider vinegar

Instructions

1. Preheat the oven to 350°F (175°C). Line a loaf pan with parchment or lightly grease it.
2. Heat the butter in a skillet over medium heat. Add the chopped onion and cook until soft and translucent, about 6–8 minutes. Add the minced garlic for the last 1 minute, then remove from heat and let cool slightly.
3. In a small bowl combine the milk with the breadcrumbs and let soak for 5 minutes until the mixture is moistened.
4. In a large bowl gently combine the ground beef, ground pork, soaked breadcrumbs, sautéed onion and garlic, eggs, Dijon mustard, Worcestershire sauce, parsley, thyme, salt, and pepper. Mix until just combined; avoid overworking the meat.
5. Transfer the mixture to the prepared loaf pan and press to shape evenly. Brush the top with vegetable oil.
6. Bake uncovered for 45 minutes. Meanwhile whisk together glaze ingredients.
7. Remove the meatloaf from the oven after 45 minutes, brush the glaze evenly over the top, and return to the oven for an additional 10–15 minutes until the internal temperature reaches 160°F (71°C).
8. Let the Hackbraten rest for 10 minutes before slicing. Serve warm with boiled potatoes, roasted vegetables, or a simple gravy.