Hackbraten (German meatloaf with mustard-onion gravy)

Hackbraten, also known as Falscher Hase (“false hare”), is one of the most beloved, cheap and filling dishes of the German Sunday lunch: spiced minced meat shaped into a loaf and baked in the oven. It is excellent hot with mashed potato, or cold sliced on buttered bread. Its own juices form the base of the gravy.

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Method

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1. Soak the bread rolls in milk, then squeeze them out well.
2. Fry the onion in a little oil and let it cool.
3. Mix the mince, bread, onion, eggs, mustard, tomato purée, marjoram, paprika, parsley, salt and pepper into a uniform mixture.
4. Shape it into a loaf, place in a greased baking tin or dish and lay the bacon slices on top.
5. Bake in an oven preheated to 180 °C for 50-60 minutes, basting a few times with its own juices. ⏱ Timer: 50 min
6. Remove, rest for 10 minutes, strain the juices, bring them to the boil with the beef stock mixed with flour and smooth with a little sour cream. ⏱ Timer: 10 min
7. Slice and serve with mashed or roast potatoes.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• The mixture should not be too tight: do not knead it too long, or the meat becomes tough.
• A little breadcrumbs in the mix helps it keep its juices.
• Rest after baking, otherwise the slices fall apart.

Frequently asked questions

Why is it called “false hare”?

It used to be a substitute for roast hare: the shape and method of the meat resembled it.

Can it be made ahead?

Yes, in the fridge for 1 day or frozen; it is also great cold in sandwiches.

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