German Meatloaf Recipe
When it comes to comfort food, few dishes are as satisfying and flavorful as a hearty meatloaf. If you’re looking to explore traditional German cuisine, this German Meatloaf Recipe known as Zwiebelhackbraten is a must-try. Packed with savory onions, tender ground meat, and a tangy dark beer sauce, this dish captures the essence of home-style German cooking. Whether you’re new to European recipes or searching for one of the best German meatloaf recipes to add to your rotation, this version is sure to impress both family and guests.
Ingredients
For the Meatloaf
- 750 g ground beef (or a mix of beef and pork)
- 200 g stale bread (soaked and wrung out)
- 2 large pickles, diced
- 1 tbsp butter (for sautéing onions)
- 4 yellow onions (small dice; about 2 large or 4 small)
- 1 tbsp Dijon mustard (or any mustard you prefer)
- 1 handful fresh parsley, chopped
- 2 tbsp fresh lemon juice
- 2 large eggs
- 1 ½ tsp salt
- 1 tsp black pepper
- ¼ tsp cayenne pepper
- 3 tbsp melted butter (to brush on the meatloaf while baking)
For the Beer Sauce
- 1 tbsp butter
- 2 tbsp yellow onion, finely diced
- 2 tbsp tomato paste
- 100 ml broth (chicken or vegetable)
- 240 ml dark beer (Dunkelbier works beautifully)
- 1 tbsp Dijon mustard
- Sugar, to taste
- Apple cider vinegar, to taste
Step-by-Step Instructions
1. Prepare the Bread
Slice the day-old bread into thin pieces. Soak them in water for about 5 minutes until soft, then squeeze out any excess liquid. Place in a large mixing bowl.
2. Cook the Onions
Melt 1 tablespoon of butter in a skillet over medium heat. Add the diced onions and cook until soft and translucent, about 5–10 minutes.
3. Combine the Meatloaf Mixture
Dice the pickles and add them to the bowl with the soaked bread. Stir in the cooked onions, ground meat, eggs, parsley, lemon juice, mustard, salt, black pepper, and cayenne pepper. Mix with your hands until everything is well combined.
4. Shape the Meatloaf
Brush a loaf pan with a little melted butter. Transfer the meat mixture into the pan, shaping it into a loaf with a slight ridge at the edges.
5. Bake the Meatloaf
Preheat the oven to 350°F (180°C). Bake on the lower rack for about 60 minutes. Brush the top with melted butter every 15 minutes for a golden, flavorful crust. The meatloaf is done when it reaches an internal temperature of 160°F (71°C). Let it rest for 10 minutes before slicing.
6. Make the Beer Sauce
While the meatloaf rests, prepare the sauce. Melt 1 tablespoon of butter in a small pot, then sauté the onion for 2–3 minutes. Add the tomato paste and cook for 5 minutes. Stir in broth and beer, whisking to combine. Let it simmer for 5 minutes, then season with mustard, sugar, and apple cider vinegar to balance the flavors.
Serve slices of the meatloaf topped generously with this rich beer sauce.
About the Recipe
A Traditional German Classic
This dish, known as Zwiebelhackbraten, translates to “onion meatloaf” in German. Unlike American-style meatloaf, which often includes ketchup or barbecue glaze, the German version is lighter in flavor, enhanced by caramelized onions, tangy pickles, and a dark beer-based sauce. It’s rustic, hearty, and deeply tied to German comfort food traditions.
Variations to Try
- Meat Blend: Use a 50/50 mix of beef and pork for extra juiciness.
- Spices: Add a pinch of nutmeg or smoked paprika for more depth.
- Sauce: Swap the beer with red wine for a richer, wine-based gravy.
Serving Suggestions
Pair this German meatloaf with Bratkartoffeln (crispy pan-fried potatoes), Spätzle (German egg noodles), or creamy mashed potatoes. A fresh green salad or tangy sauerkraut balances the richness beautifully.
Helpful Tips
- Always let the meatloaf rest before slicing—this keeps it moist and prevents it from falling apart.
- Don’t skip brushing the butter on top; it helps create that golden, slightly crisp crust.
- If you prefer a stronger beer flavor, let the sauce simmer longer to reduce and concentrate the taste.
Nutrition Insights
This German meatloaf provides a good source of protein and iron from the beef, while the onions and parsley add beneficial antioxidants. Using dark beer in the sauce also contributes trace minerals like magnesium. To make it lighter, you can substitute part of the meat with ground turkey or chicken.
Conclusion
If you’re looking for a dish that brings hearty flavors and a touch of German tradition to your table, this German Meatloaf Recipe is a winner. It’s rich, comforting, and versatile enough for both weeknight dinners and special occasions. Among the best German meatloaf recipes, this one stands out with its onion-forward taste and luscious dark beer sauce.
Give it a try, serve it with your favorite German sides, and don’t forget to share your experience—I’d love to hear how it turned out in your kitchen!
