Name: Traditional German Hackbraten (Savory Meatloaf)
Prep time: 20 min
Cook time: PT-490743H58M
Total time: 1 h 20 min
Cuisine: German
Ingredients: 1 lb (450g) ground beef; 1 lb (450g) ground pork; 1 onion, diced and caramelized; 2 slices stale bread, soaked in milk and squeezed dry; 2 eggs; 2 garlic cloves, minced; 1 tsp salt; 1/2 tsp black pepper; 1/4 cup (60ml) ketchup; 2 tbsp brown sugar; 1 tsp Worcestershire sauce

A warm, satisfying classic from the heart of German home cooking, this Traditional German Hackbraten (Savory Meatloaf) is everything I look for in a hearty meal. Made with a flavorful blend of ground beef and pork, caramelized onions, and an irresistible sweet-and-savory glaze, it’s a dish that feels like a big comforting hug—perfect with mashed potatoes, spaetzle, or even roasted veggies.

Why You’ll Love This Recipe

I love this meatloaf because it brings so much depth of flavor with minimal effort. The combination of beef and pork creates a juicy, tender texture that doesn’t dry out, while the caramelized onions and garlic add a touch of sweetness and warmth. The glaze is a simple yet game-changing finish, adding that glossy, tangy-sweet layer that turns every slice into something special. It’s perfect for weeknight dinners, meal prep, or even a casual dinner party when I want to serve something cozy and homemade.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 lb (450g) ground beef

1 lb (450g) ground pork

2 slices stale bread, soaked in milk and squeezed dry

1 onion, diced and caramelized

2 eggs

2 garlic cloves, minced

1 tsp salt

1/2 tsp black pepper

1/4 cup (60ml) ketchup

2 tbsp brown sugar

1 tsp Worcestershire sauce

Directions

I start by preheating my oven to 375°F (190°C).

Then, I sauté the diced onion in a skillet until it turns golden and sweetly fragrant, letting it cool before mixing.

In a large bowl, I combine the ground beef and pork with the cooled caramelized onions, soaked bread, eggs, garlic, salt, and pepper. I mix it gently—just enough to bring it all together without overworking the meat.

I shape the mixture into a loaf and set it in a loaf pan or on a parchment-lined baking sheet.

For the glaze, I mix ketchup, brown sugar, and Worcestershire sauce in a small bowl, then spread it over the top of the loaf evenly.

I bake the Hackbraten for 60–70 minutes, until the internal temperature hits 160°F (71°C).

Finally, I let it rest for 10 minutes before slicing so all those lovely juices stay right where they belong.

Servings and timing

This recipe makes 6 servings.

Prep Time: 20 minutes

Cook Time: 60–70 minutes

Total Time: ~1 hour 20 minutes

Calories: About 390 kcal per serving

Variations

Sometimes I add a bit of grated nutmeg or mustard to the meat mixture for a slightly spicier, more traditional Bavarian feel.

For a cheese-stuffed version, I tuck a log of mozzarella or Swiss cheese inside the loaf before baking.

If I want it leaner, I use ground turkey in place of beef and pork, though I adjust seasoning since it’s a milder meat.

I’ve also added finely chopped carrots or bell peppers for extra texture and nutrition.

Storage/Reheating

Leftover Hackbraten keeps well in the fridge for up to 4 days. I store slices in an airtight container and reheat them in the oven at 325°F (160°C) until warmed through, about 10–15 minutes. For a quick fix, I microwave individual slices for 1–2 minutes. It also freezes beautifully—just wrap tightly and store for up to 3 months. I thaw it in the fridge overnight before reheating.

Related Recipes:

Stuffed Meatloaf on the Stovetop

FAQs

What makes this meatloaf “German”?

It’s the blend of meats, the use of caramelized onions, and the simple, savory glaze that gives it that traditional German feel. Unlike American versions, this one leans more savory than sweet.

Can I make Hackbraten ahead of time?

Yes, I often prepare the loaf the day before, cover it, and refrigerate it unbaked. I just let it come to room temperature before baking. This saves time on busy days.

What should I serve with Hackbraten?

I love pairing it with mashed potatoes, spaetzle, red cabbage, or even roasted Brussels sprouts. It goes well with any hearty side dish.

Can I make this meatloaf gluten-free?

Absolutely—I swap the soaked bread for gluten-free bread or oats. I just make sure the ketchup and Worcestershire sauce are gluten-free too.

How do I keep the meatloaf from drying out?

I make sure not to overmix the meat, and I let it rest after baking. The mix of pork and beef, along with the soaked bread, keeps it moist and tender.

Conclusion

This traditional German Hackbraten is one of those simple comfort foods that always hits the spot. Whether I’m cooking for family or just craving a hearty homemade meal, it’s a reliable, satisfying dish that never disappoints. With a rich, juicy interior and that sweet-savory glaze, it’s a recipe I come back to again and again.

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