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German Meatloaf

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Recipe

 

Yield

4 servings

Prep

40 min

Cook

45 min

Ready

85 min
Trans-fat Free, Low Carb

Ingredients

Amount Measure Ingredient Features
½ pound ground beef, lean
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½ pound pork
lean
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1 medium onions
chopped
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3 tablespoons bread crumbs
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3 tablespoons water
cold
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2 large eggs
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½ teaspoon salt
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1 teaspoon paprika
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1 teaspoon prepared mustard
prepared
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2 tablespoons parsley leaves
chopped
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3 large eggs
hard cooked, peeled
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4 strips bacon
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4 tablespoons vegetable oil
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1 cup beef stock
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Sauce
¼ cup water
hot
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1 teaspoon cornstarch
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¼ cup water
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½ cup sour cream
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Ingredients

Amount Measure Ingredient Features
226.8 g ground beef, lean
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226.8 g pork
lean
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1 medium onions
chopped
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45 ml bread crumbs
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45 ml water
cold
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2 large eggs
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2.5 ml salt
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5 ml paprika
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5 ml prepared mustard
prepared
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3E+1 ml parsley leaves
chopped
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3 large eggs
hard cooked, peeled
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4 strips bacon
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6E+1 ml vegetable oil
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237 ml beef stock
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Sauce
59 ml water
hot
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5 ml cornstarch
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59 ml water
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118 ml sour cream
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Directions

Thoroughly mix ground meats, onion, bread crumbs, 3 tablespoons cold water, and eggs.

Flavor with salt, praprika, mustard, and parsley.

Blend ingredients thoroughly.

Flatten out meat mixture in the shape of a square, (8 X 8-inches).

Arrange whole hard-boiled eggs in a row along the middle of the meat.

Fold sides of meat pattie over the eggs. Shape meat carefully into a loaf resembling a flat bread loaf.

Occasionally rinse hands in cold water to prevent sticking.

Cube 2 strips bacon; cook in a Dutch oven for about 2 minutes.

Carefully add the vegetable oil; heat. Place meatloaf in the Dutch oven and cook until browned on all sides.

Cut remaining bacon strips in half and arrange over the top of the meatloaf.

Place uncovered Dutch oven in a preheated oven for about 45 minutes.

While meat is baking, gradually pour hot beef broth over the top of the meatloaf; brush occasionally with pan drippings.

When done remove meat to a preheated platter and keep it warm.

Add ¼ cup of hot water to pan and scrape all particles from the bottom.

Bring to a gentle boil and add cornstarch that has been mixed with ¼ cup water.

Cook until bubbly and thick.

Remove from heat and stir in sour cream.

Reheat to warm. Season with salt and pepper if desired.

Serve the sauce separately.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 363g (12.8 oz)
Amount per Serving
Calories 58862% from fat
 % Daily Value *
Total Fat 41g 62%
Saturated Fat 13g 65%
Trans Fat 0g
Cholesterol 381mg 127%
Sodium 833mg 35%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 4%
Sugars g
Protein 90g
Vitamin A 18% Vitamin C 8%
Calcium 11% Iron 23%
* based on a 2,000 calorie diet How is this calculated?
 
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