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German meatloaf

Name: German meatloaf
Yield: Serves 4
Cuisine: German recipes
Ingredients: 75ml milk; 1 large egg; 40g soft white bread; 1 small red onion, finely chopped; 1 garlic clove, crushed; 1 celery stick, finely chopped; 50g butter; 100g rindless bacon or Black Forest ham, chopped; 400g beef mince; 400g pork mince; 1 tbsp German mustard; 2 large gherkins, chopped into pieces; 1 tsp chopped fresh thyme; 2 tbsp chopped fresh parsley; Grated fresh nutmeg

Published: 31 Oct 05
Updated: 18 Mar 24

One of Germany’s finest culinary exports, a meaty mix of bacon, beef and pork mince.

Easy
November 2005

Test kitchen approved

Serves 4
Ready in just over 1 hour

One of Germany’s finest culinary exports, a meaty mix of bacon, beef and pork mince.

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Ingredients

75ml milk
1 large egg
40g soft white bread
1 small red onion, finely chopped
1 garlic clove, crushed
1 celery stick, finely chopped
50g butter
100g rindless bacon or Black Forest ham, chopped
400g beef mince
400g pork mince
1 tbsp German mustard
2 large gherkins, chopped into pieces
1 tsp chopped fresh thyme
2 tbsp chopped fresh parsley
Grated fresh nutmeg

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Method

Preheat the oven to 180°C/fan160°C/ gas 4. Mix the milk and egg in a large bowl. Add the bread and soak for 15 minutes. Mash with a fork.
In a frying pan, cook the onion, garlic and celery in the butter over a low heat, until softened. Set aside.
Sauté the bacon in the same pan over a medium heat, until crispy.

Add the onion mix, bacon, beef, pork, mustard and gherkins to the bread with the herbs and spice. Season and mix. Put in a 900g non-stick loaf tin and bake for 50 minutes, until firm. Sit for 10 minutes, then turn out. Serve with a carrot and beetroot salad.