A warm, hearty dish that brings classic German flavors straight to the table, this Traditional German Hackbraten (German Meatloaf) is everything I want in a comforting meatloaf. It’s made with a flavorful blend of beef and lamb or chicken, caramelized onions, and a lightly sweet and tangy glaze. Whether it’s a cozy weeknight dinner or part of a family gathering, I always find this meatloaf to be a satisfying, rustic centerpiece.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
1 lb (450 g) ground beef
1 lb (450 g) ground lamb or chicken
1 medium onion, diced and caramelized
2 slices stale bread, soaked in milk and squeezed dry (or ½ cup breadcrumbs)
2 cloves garlic, minced
2 large eggs
1 tsp salt
½ tsp black pepper
¼ cup ketchup
2 tbsp brown sugar
1 tsp Worcestershire sauce (optional)
Directions
I preheat the oven to 375 °F (190 °C).
Then I caramelize the diced onion in a bit of oil over medium heat until soft and golden. I let it cool.
In a large bowl, I mix the ground beef, ground lamb or chicken, the cooled onions, soaked bread (or breadcrumbs), garlic, eggs, salt, and pepper. I mix gently to avoid overworking the meat.
I shape the mixture into a loaf and place it in a loaf pan or shape it free-form on a parchment-lined baking sheet.
In a small bowl, I mix the ketchup, brown sugar, and Worcestershire sauce to create the glaze. I spread it evenly over the meatloaf.
I bake the hackbraten for 60–70 minutes, or until the internal temperature reaches about 160 °F (71 °C) and the glaze is nicely set.
I let the meatloaf rest for 10 minutes before slicing to help it hold together and keep the juices in.
Servings and timing
This recipe makes about 6 servings.
Prep time: 20 minutes
Cooking time: 60–70 minutes
Total time: About 1 hour 20 minutes
Calories per serving: Approximately 390 kcal
Variations
I like switching up the meats — using all beef for a more classic flavor or all chicken for something lighter. Sometimes I’ll add chopped fresh herbs like parsley or thyme for a fresh note. For a little spice, I stir in a pinch of smoked paprika or a dash of hot sauce into the glaze. And if I have leftover vegetables like grated carrots or zucchini, I mix them in for extra moisture and nutrition.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I either microwave individual slices or warm the meatloaf in a 325 °F (160 °C) oven covered with foil until heated through. It also freezes well — I wrap slices individually and freeze for up to 2 months, then reheat them straight from frozen or after thawing overnight in the fridge.
FAQs
How do I keep the meatloaf from drying out?
I make sure not to overmix the meat and always use a combination of meats with a bit of fat, like ground beef and lamb. Letting it rest after baking helps keep it juicy, too.
Can I make this ahead of time?
Yes, I often prepare the meat mixture and shape the loaf a day in advance, then cover and refrigerate it. When I’m ready to cook, I just add the glaze and bake as usual.
What can I use instead of stale bread?
I use ½ cup of breadcrumbs if I don’t have stale bread. Both options work well to bind the meatloaf and keep it tender.
Can I add cheese to this recipe?
Absolutely. I sometimes add shredded cheese (like gouda or mozzarella) into the meat mixture or even stuff it in the center for a melty surprise.
Is the Worcestershire sauce necessary?
It’s optional, but I like the depth of flavor it adds to the glaze. If I don’t have it, I leave it out or use a splash of soy sauce or balsamic vinegar instead.
Conclusion
This Traditional German Hackbraten (German Meatloaf) brings together rich, savory flavors with just a touch of sweetness from the glaze. It’s hearty, nostalgic, and perfect for when I want a simple meal that still feels special. Whether served with potatoes, roasted veggies, or a crisp salad, it always hits the spot.
📖 Recipe:
Traditional German Hackbraten (German Meatloaf)
- Total Time: 1 hour 20 minutes
- Yield: 6 servings
- Diet: Halal
Description
Traditional German Hackbraten is a hearty, rustic meatloaf made with a blend of ground beef and lamb or chicken, caramelized onions, and a sweet-tangy glaze. It's a classic comfort food perfect for weeknight dinners or family gatherings.
Ingredients
1 lb (450 g) ground beef
1 lb (450 g) ground lamb or chicken
1 medium onion, diced and caramelized
2 slices stale bread, soaked in milk and squeezed dry (or ½ cup breadcrumbs)
2 cloves garlic, minced
2 large eggs
1 tsp salt
½ tsp black pepper
¼ cup ketchup
2 tbsp brown sugar
1 tsp Worcestershire sauce (optional)
Instructions
- Preheat the oven to 375 °F (190 °C).
- Caramelize the diced onion in a bit of oil over medium heat until soft and golden, then let it cool.
- In a large bowl, combine ground beef, ground lamb or chicken, cooled onions, soaked bread or breadcrumbs, garlic, eggs, salt, and pepper. Mix gently.
- Shape the mixture into a loaf and place in a loaf pan or on a parchment-lined baking sheet.
- In a small bowl, mix ketchup, brown sugar, and Worcestershire sauce to make the glaze. Spread evenly over the meatloaf.
- Bake for 60–70 minutes, until the internal temperature reaches 160 °F (71 °C) and the glaze is set.
- Let the meatloaf rest for 10 minutes before slicing.
Notes
You can use all beef or all chicken depending on your preference.
Try adding chopped herbs like parsley or thyme for a fresh flavor.
Add grated vegetables like carrots or zucchini for moisture and nutrition.
The glaze can be spiced up with smoked paprika or hot sauce.
Leftovers can be refrigerated for up to 4 days or frozen for 2 months.
- Prep Time: 20 minutes
- Cook Time: 60–70 minutes
- Category: Dinner
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 slice (⅙ of loaf)
- Calories: 390
- Sugar: 6g
- Sodium: 480mg
- Fat: 25g
- Saturated Fat: 9g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 140mg
