German Baked Meatloaf

Ingredients

• 1 lb ground pork
• 1 lb ground beef
• 1 whole yellow onion, medium
• ¾ cup fresh white breadcrumbs
• ¼ cup whole milk
• 2 whole large eggs
• 3 tbsp fresh parsley, finely chopped
• 1.5 tsp kosher salt
• ½ tsp freshly ground black pepper
• ½ tsp mustard powder
• 2 tbsp whole grain German mustard
• 2 tbsp ketchup
• ½ cup beef broth

Instructions

1. 1

   Preheat your oven to 350°F. Position a rack in the center and line a 9-by-5-inch loaf pan with parchment paper, leaving an overhang on the long sides—this makes lifting out the finished loaf easy.

2. 2

   Finely dice 1 medium yellow onion into 1/8-inch pieces so it will blend seamlessly into the meat. Place the breadcrumbs in a large mixing bowl and pour 0.25 cup whole milk over them. Let sit for 2 minutes until the breadcrumbs absorb the milk and become a wet paste—this keeps the meatloaf moist instead of dense and crumbly.

3. 3

   Crack 2 large eggs into the breadcrumb mixture and whisk gently with a fork until just combined. Add the diced onion, 1 lb ground pork, 1 lb ground beef, 3 tablespoons fresh parsley, 1.5 teaspoons kosher salt, 0.5 teaspoon black pepper, and 0.5 teaspoon mustard powder to the bowl. Using your hands, fold everything together gently but thoroughly until just combined—do not overmix, or the meatloaf will be tough. The mixture should feel soft and slightly sticky.

4. 4

   Transfer the meat mixture into the prepared loaf pan. Using your hands or the back of a spoon, press it gently into an even, compact loaf—avoid pressing so hard that you compress out the air, which makes it dense. Smooth the top as much as possible.

5. 5

   In a small bowl, whisk together 2 tablespoons whole grain German mustard and 2 tablespoons ketchup. Spread this glaze evenly over the top of the meatloaf, covering the entire surface. Pour 0.5 cup beef broth into the bottom of the pan around the loaf—not over it—to create a moist baking environment.

6. 6

   Place the loaf pan on a baking sheet (to catch any drips) and slide into the preheated oven. Bake uncovered for 35 to 40 minutes, until the internal temperature reaches 160°F when you insert an instant-read thermometer into the thickest part of the meatloaf. The glaze should be slightly caramelized and the edges should pull slightly away from the sides of the pan.

7. 7

   Remove the meatloaf from the oven and let it rest in the pan for 5 minutes—this allows the internal juices to redistribute and firms up the structure slightly, making it easier to slice. Using the parchment overhang, carefully lift the hackbraten from the pan onto a cutting board.

8. 8

   Slice the meatloaf into 1-inch-thick slices using a sharp knife, wiping the blade with a clean kitchen towel between cuts for clean edges. Drizzle any pan juices over the slices and serve warm with boiled potatoes, sauerkraut, and German mustard on the side.

Tools you’ll need

• oven
• 9-by-5-inch loaf pan
• parchment paper
• large mixing bowl
• fork
• instant-read thermometer
• baking sheet
• small mixing bowl
• whisk
• cutting board
• sharp chef's knife
• kitchen towel

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