Meatloaf | Faschierter Braten

Learn how to make Austrian meatloaf with this easy step by step video.

Juicy and crispy is how we would describe a Faschierter Braten (meatloaf) in Austria where it is also known as “falscher Hase”. A firm staple of good old-fashioned home cooking, it is, meanwhile, also a typical Sunday dish which the whole family loves. Anyone with a penchant for hearty food will particularly love this recipe.

INGREDIENTS

• 2 bread rolls (stale, cut into cubes)
• 125 ml milk (for softening the bread)
• 1 onion (chopped into small pieces)
• 50 g bacon (chopped into small pieces)
• oil (for frying)
• 1 bunch parsley (chopped)
• 500 g ground meat (half beef / half pork)
• salt
• pepper
• 1 pinch nutmeg (freshly ground)
• caraway (whole)
• 1 egg
• 2 tbsp double cream
• 250 ml beef broth (for spooning over)
• butter (for creaming the sauce)
• 1 dash white wine (for sauce, optional)

DIRECTIONS FOR MEATLOAF

1. Cut the stale bread into small cubes and soak in the milk for approx. 10-15 minutes.
2. Meanwhile, chop the onion and bacon into small cubes and fry in a little oil in a pan until clear. Finely chop the parsley.
3. Pour off the milk, squeeze the liquid out of the bread cubes and mix with the ground meat. Mix in the fried sautéed onions and bacon as well as the parsley and season with salt, pepper, nutmeg and caraway. Beat the egg and mix well with the mixture. The meatloaf will taste particularly good if you mix a little cream into the mixture.
4. Roll the mixture into a loaf shape and place in a greased baking tin and cook in the oven for approx. 1 hour at 160 °C/ 325 °F.
5. To ensure the meatloaf is nice and juicy, pour over a little beef broth every 15 minutes. Take out of the oven and cream the roast juices with a little butter and a dash of white wine according to taste.