Juicy and crispy is how we would describe a Faschierter Braten (Meatloaf) in Austria where it is also known as “falscher Hase”. A firm staple of good old-fashioned home cooking, it is, meanwhile, also a typical Sunday dish which the whole family loves. Anyone with a penchant for hearty food will particularly love this recipe.
- 2 bread rolls (stale, cut into cubes)
- 125 ml milk (for softening the bread)
- 1 onion (chopped into small pieces)
- 50 g bacon (chopped into small pieces)
- oil (for frying)
- 1 bunch parsley (chopped)
- 500 g ground meat (half beef / half pork)
- 1 pinch nutmeg (freshly ground)
- caraway (whole)
- 1 egg
- 2 tbsp double cream
- 250 ml beef broth (for spooning over)
- butter (for creaming the sauce)
- 1 dash white wine (for sauce, optional)
Directions for Meatloaf
- Cut the stale bread into small cubes and soak in the milk for approx. 10-15 minutes.
- Meanwhile, chop the onion and bacon into small cubes and fry in a little oil in a pan until clear. Finely chop the parsley.
- Pour off the milk, squeeze the liquid out of the bread cubes and mix with the ground meat. Mix in the fried sautéed onions and bacon as well as the parsley and season with salt, pepper, nutmeg and caraway. Beat the egg and mix well with the mixture. The meatloaf will taste particularly good if you mix a little cream into the mixture.
- Roll the mixture into a loaf shape and place in a greased baking tin and cook in the oven for approx. 1 hour at 160 °C/ 325 °F.
- To ensure the meatloaf is nice and juicy, pour over a little beef broth every 15 minutes. Take out of the oven and cream the roast juices with a little butter and a dash of white wine according to taste.
GOES WELL WITH Mashed Potatoes.
Once the meat loaf is cooked you can use the remaining soup to make a light sauce – simply mix with a little cold butter and dash of white wine.
JUST ONE MORE THING
If you want to take the Meatloaf to the next level, try Meatloaf with Egg, or as we call it “Stephanie-Braten”.
Meatloaf was already mentioned in cookbooks from the mid-18th century although it was originally regarded as a meal for poor people who couldn’t afford to buy better meat. However, in Austria it is today often eaten on special occasions.
The “ground meat”, which is often very mild by nature, longs above all for quite strong aromas, which can also be found in this spice preparation with toasted onion, marjoram and garlic.
We love it!
AUSTRIAN MOUNTAIN HERB COOPERATIVE
Watering, picking and enjoying – this is the natural cycle in your own herb garden. But why so complicated when it’s so easy? So grab it and enjoy the high-quality mountain herbs from Austria.
At a glance
- founded in 1986 in Sarleinsbach
- Members / owners of the cooperative: 92 farmers from regional cultivation
- Employees: 45
- 280 tons of herbs are grown annually
The 3 basic pillars of the brand philosophy, which remain valid until today, are defined from the beginning as:
- 100% organic
- as many herbs as possible from regional cultivation
- highest quality
Convince yourself, because organic and quality is the passion!
Let’s be honest: Is there anything finer than a freshly prepared dish that is refined with tasty herbs to a real feast for the palate?