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Austrian Meatloaf (Faschierter Braten)
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Austrian Cuisine
Source: Wikibooks contributors
Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.
Source revision: Revision 4522757
License: CC BY-SA 4.0 · Wikibooks contributors
Ingredients
- 1 bread roll, cut into croûton-sized cubes
- ½ cup milk
- ½ onion, diced small
- 500 g mixed ground pork and ground beef
- 1 egg
- ½ cup breadcrumbs
- 500 ml consommé or vegetable broth
- Salt
- Pepper
- Minced garlic
- Marjoram
- Mashed potatoes
- Caramelized onion rings
- Salad
Directions
- Preheat the oven to 180°C.
- Soak the bread cubes in the milk.
- Sauté the onions in a pan over medium heat until golden yellow. Transfer them to a bowl with the ground meat.
- Add the soaked bread, egg, and breadcrumbs. Season with salt, pepper, marjoram, and garlic to taste, then stir the mixture thoroughly until you have a solid consistency.
- Shape the meat into a loaf form and place it in a baking dish.
- Bake for approximately 40 minutes until golden brown.
- Serve hot with potatoes, caramelized onions, and salad.
Notes
The original recipe can be enriched by adding different spices or vegetables to the meat or by mixing the meat with rice.
Depending on the kind of preparation, the Braten also has other names: Netzbraten when the ground meat mass is wrapped and roasted in a pork net; Falscher Hase when it is formed like the shape of a hare's back or Stephaniebraten when the roast is additionally filled with a hard boiled egg, pickles, and sausages.