Freundin has shared a traditional recipe for a juicy meatloaf (Hackbraten), emphasizing a nostalgic 'like grandma's' approach to this savory classic. The primary challenge addressed in the recipe is preventing the meat from becoming too firm or dry during the roasting process, which can happen if the meat mixture is too dense. [1]
The secret to achieving a moist and airy texture is the inclusion of a stale bread roll soaked in milk. By soaking the roll and mixing it into the ground meat, the mixture absorbs more liquid and maintains a looser consistency, ensuring the roast remains tender while cooking. The guide stresses that the roll should be well-soaked and the mass mixed only until the ingredients are evenly distributed to avoid overworking the meat. [1]
To prepare the meatloaf, the recipe requires 700 grams of mixed ground meat, one stale roll, 100 ml of milk, one medium egg, one large onion, a tablespoon of medium-hot mustard, a tablespoon of chopped parsley, a teaspoon of dried marjoram, butter for sautéing, salt, pepper, and oil for the pan. The accompanying sauce is made from one small onion, a tablespoon of tomato paste, 400 ml of beef broth, a teaspoon of cornstarch, water, salt, and pepper. [1]
The preparation begins by tearing the stale roll into small pieces and letting them soak in milk for about 10 minutes. After lightly squeezing out excess liquid, the roll is combined with the ground meat, egg, sautéed onions, mustard, and parsley, then seasoned with marjoram, salt, and pepper. The mixture is shaped by hand into a long loaf and placed in a lightly oiled baking dish. [1]
The meatloaf is baked in an oven preheated to 180°C (top and bottom heat) for approximately 50 to 60 minutes. The recipe notes that the exact time depends on the thickness of the roast, but a core temperature of at least 70°C for two minutes should be reached to ensure it is fully cooked. While the roast is in the oven, the sauce is prepared by sautéing a small onion, adding tomato paste, deglazing with beef broth, and thickening the mixture with a cornstarch-water slurry combined with the pan drippings. [1]
Once removed from the oven, the meatloaf should rest for about five minutes before being sliced and served with the warm sauce. Recommended side dishes include mashed potatoes, boiled potatoes, or colorful oven-roasted vegetables. [1]
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