German meatloaf

German meatloaf
  • Serves icon Serves 4
  • Time icon Ready in just over 1 hour

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


  • 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


  1. 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.
  2. In a frying pan, cook the onion, garlic and celery in the butter over a low heat, until softened. Set aside.
  3. Sauté the bacon in the same pan over a medium heat, until crispy.
  4. 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.


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