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Traditional German Meatloaf

A hearty and nutritious German meatloaf made with ground beef and pork, packed with protein and rich flavors, perfect for meal prep.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: German
Calories: 300
Ingredients Method Notes

Ingredients
  

Meat and Base Ingredients
  • 1 lb ground beef Can be substituted with lean ground turkey or chicken for a lighter option.
  • 1 lb ground pork Provides rich flavors and textures.
  • 1 onion, diced and caramelized Caramelization enhances sweetness and flavor.
  • 2 slices stale bread, soaked in milk Soaking makes the bread soft and easy to mix.
  • 2 eggs Acts as a binder.
  • 2 cloves garlic, minced Enhances flavor.
Seasoning and Sauce
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/4 cup ketchup For glazing.
  • 2 tbsp brown sugar Adds sweetness to the glaze.
  • 1 tsp Worcestershire sauce Enhances umami flavor.

Method
 

Preparation
  1. Preheat your oven to 375 degrees F (190 degrees C).
  2. In a skillet, caramelize the diced onion over medium heat until they turn golden brown. Set aside to cool slightly.
  3. Soak the stale bread in milk in a separate bowl until it becomes soft.
  4. In a large mixing bowl, combine the ground beef, ground pork, caramelized onions, soaked bread, eggs, minced garlic, salt, and pepper. Mix gently until combined.
  5. Shape the mixture into a loaf and place it in a loaf pan.
  6. In a small bowl, mix the ketchup, brown sugar, and Worcestershire sauce. Spread this glaze over the top of the meatloaf.
Cooking
  1. Bake for 60-70 minutes, or until the internal temperature reaches 160 degrees F (71 degrees C).
  2. Let the meatloaf rest for 10 minutes before slicing.

Notes

For healthy serving ideas, pair the meatloaf with a side of steamed vegetables or a fresh garden salad. Leftover meatloaf can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months. To save time, prepare ahead and store in the fridge overnight before baking.