Easy Homemade Traditional German Meatloaf (Hackbraten) — Comforting, Healthy & Delicious

German Meatloaf has a special way of filling a kitchen with warm, nostalgic smells — think onions caramelizing, mustard tang, and a sweet glaze bubbling on top. This easy, traditional German meatloaf (Hackbraten) is a family-friendly, homemade classic that’s perfect for weeknight dinners, cozy Sunday meals, or holidays when you want comfort without fuss.

Whether you’re serving it for a simple weeknight dinner or a festive family gathering, this German Meatloaf recipe is reliable, flavorful, and easy to tweak for a healthier twist.

🧂 Ingredients:

• 1 lb (450 g) ground beef (80/20)
• 1 lb (450 g) ground pork (or sub 1 lb ground turkey for a lighter version)
• 1 medium onion, finely chopped (about 1 cup / 150 g)
• 2 cloves garlic, minced
• 1 cup (100 g) fresh breadcrumbs or 2-3 slices rye/hearty bread soaked in 1/4 cup (60 ml) milk and squeezed dry
• 1/2 cup (120 ml) milk
• 2 large eggs
• 2 tbsp German mustard (or Dijon)
• 1 tbsp Worcestershire sauce (optional)
• 1 tsp smoked paprika
• 1 tsp dried thyme or marjoram
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper
• 2 tbsp fresh parsley, chopped (plus extra for garnish)
• 4–6 slices of bacon (optional, for a rich top)

For the glaze:

• 1/2 cup (120 g) ketchup
• 2 tbsp brown sugar or honey
• 1 tbsp apple cider vinegar or red wine vinegar
• 1 tsp mustard

Serving suggestions:

• Mashed potatoes, sauerkraut, braised red cabbage, steamed green beans, or spaetzle

Serves: 6–8 | Prep: 20 min | Cook: 55–65 min | Rest: 10 min

👩‍🍳 Directions:

1. Preheat your oven to 350°F (175°C). Line a loaf pan (9×5 inch / 23×13 cm) with parchment or lightly grease it.
2. In a large skillet, sauté the chopped onion over medium heat with 1 tbsp oil until translucent and slightly golden, about 6–8 minutes. Add garlic for the last minute. Remove from heat and let cool 5 minutes.
3. In a big bowl, combine the ground beef, ground pork, cooled onion mixture, breadcrumbs (or soaked bread), milk, eggs, mustard, Worcestershire (if using), smoked paprika, thyme, salt, pepper, and parsley.
4. Gently mix with your hands or a spoon just until combined — don’t overwork the meat (overmixing makes a dense loaf).
5. Shape the meat into a loaf and place it in the prepared pan. Lay bacon slices across the top if using.
6. Bake uncovered for 45 minutes. While the meatloaf bakes, whisk together glaze ingredients (ketchup, brown sugar, vinegar, mustard).
7. After 45 minutes, brush the glaze evenly over the top of the meatloaf. Return to oven and bake 10–20 more minutes, until the internal temperature reaches 160°F (71°C) for beef/pork (165°F / 74°C if you used turkey). Total bake time ~55–65 minutes depending on oven.
8. Remove from oven and let rest in the pan for 10 minutes before slicing — this helps keep it juicy.
9. Slice, garnish with chopped parsley, and serve warm with your favorite sides.

Tips: If glaze thickens in the oven, you can simmer it on the stove for 2–3 minutes before brushing so it spreads easier.

💡 Tips & Variations:

• Low-carb/Gluten-free: Use almond flour or crushed pork rinds (for low-carb) or gluten-free breadcrumbs instead of regular breadcrumbs.
• Healthier version: Swap half the beef for ground turkey or chicken, or use all lean ground meat. Reduce bacon or skip entirely.
• Vegan meatloaf option: Use 2 cups cooked lentils + 1 cup finely chopped walnuts, 1 cup oats (or gluten-free oats), 1/2 cup tomato paste, ground flax egg (1 tbsp flaxseed + 3 tbsp water), sautéed onion & garlic, plus herbs and seasonings. Bake similarly and use a maple-mustard glaze.
• Make it extra moist: Add 1/4 cup plain Greek yogurt or unsweetened applesauce to the meat mixture.
• Flavor add-ins: Finely grated carrot or zucchini (squeezed dry) add moisture and veggies; a splash of beer or beef broth adds depth.
• Serving ideas: Traditional sides include mashed potatoes and sauerkraut, or go modern with roasted vegetables and a simple green salad. Top slices with pan gravy made from drippings and beef broth.
• Leftovers & storage: Refrigerate in an airtight container up to 3–4 days. Freeze sliced portions up to 2–3 months (wrap tightly). Reheat gently in a 325°F (160°C) oven or microwave until warmed through.

🩺 Health & Lifestyle Tie-in (Optional):
This German Meatloaf is high in protein, supplying iron and B vitamins from the meat. Choosing leaner meats or plant-based swaps can reduce saturated fat and support heart health. Cooking homemade meals like this one is not only nourishing but also budget-friendly — eating well at home regularly can help avoid costly takeout and potential health expenses down the line. Small choices in the kitchen add up for both your health and your wallet.

❤️ Conclusion:
There’s something so comforting about a warm slice of homemade German Meatloaf — it’s kitchen nostalgia on a plate. If you make this dish, let me know in the comments or tag me on social — I’d love to see your version and any creative tweaks you tried. Happy cooking, and enjoy the cozy goodness!

#fblifestyle

Traditional German Meatloaf (Hackbraten)

A comforting and healthy German Meatloaf recipe that fills your kitchen with nostalgic aromas. Perfect for family dinners or festive gatherings.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 30 minutes mins

Servings: 7 servings

Course: Dinner, Main Course

Cuisine: German

Calories: 400

Ingredients Method Notes

Ingredients

  

For the meatloaf

• 1 lb ground beef (80/20)
• 1 lb ground pork or sub with ground turkey for a lighter version
• 1 medium onion, finely chopped (about 1 cup / 150 g)
• 2 cloves garlic, minced
• 1 cup fresh breadcrumbs or 2-3 slices of rye bread soaked in milk
• 1/2 cup milk
• 2 large eggs
• 2 tbsp German mustard (or Dijon)
• 1 tbsp Worcestershire sauce (optional)
• 1 tsp smoked paprika
• 1 tsp dried thyme (or marjoram)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper
• 2 tbsp fresh parsley, chopped (plus extra for garnish)
• 4-6 slices bacon (optional, for a rich top)

For the glaze

• 1/2 cup ketchup
• 2 tbsp brown sugar (or honey)
• 1 tbsp apple cider vinegar (or red wine vinegar)
• 1 tsp mustard

Method

 

Preparation

1. Preheat your oven to 350°F (175°C). Line a loaf pan (9x5 inch / 23x13 cm) with parchment or lightly grease it.
2. In a large skillet, sauté the chopped onion over medium heat with 1 tbsp oil until translucent and slightly golden, about 6–8 minutes. Add garlic for the last minute. Remove from heat and let cool for 5 minutes.
3. In a big bowl, combine the ground beef, ground pork, cooled onion mixture, breadcrumbs (or soaked bread), milk, eggs, mustard, Worcestershire sauce (if using), smoked paprika, thyme, salt, pepper, and parsley.
4. Gently mix with your hands or a spoon just until combined — don’t overwork the meat.
5. Shape the meat into a loaf and place it in the prepared pan. Lay bacon slices across the top if using.

Cooking

1. Bake uncovered for 45 minutes. While the meatloaf bakes, whisk together the glaze ingredients (ketchup, brown sugar, vinegar, mustard).
2. After 45 minutes, brush the glaze evenly over the top of the meatloaf. Return to oven and bake for an additional 10–20 minutes, until the internal temperature reaches 160°F (71°C) for beef/pork or 165°F (74°C) for turkey.
3. Remove from oven and let rest in the pan for 10 minutes before slicing.
4. Slice, garnish with chopped parsley, and serve warm with your favorite sides.

Notes

If glaze thickens in the oven, simmer it on the stove for 2–3 minutes before brushing it over the meatloaf to spread easier.