Traditional German Quick Meatloaf
This quick meatloaf recipe is so simple, so quick, and so delicious! In German it is called Falscher Hase meaning false rabbit. The similarity is in shape, not taste! The loaf is formed into a slightly elongated, flattened shape to resemble a hare (rabbit). Just think of it like shaping a loaf of bread.
The recipe here is my quick German meatloaf recipe. This is one of those quick and easy dinner recipes that you can change up so easily.
Oma's Quick Meatloaf
- 2 lbs lean beef (or mixture beef and pork)
- 2 eggs
- l onion, finely chopped, (browned in oil, if desired)
- 1/2 cup bread crumbs or 1 Kaiser roll (see hints below)
- 1 1/2 tsp salt
- 1/2 tsp pepper
- 4 slices bacon
- Preheat oven to 375° F.
- In large bowl, gently mix meat, eggs, onion, bread crumbs, salt and pepper.
- Shape into a loaf and place on a rimmed baking sheet - not into a loaf pan!
- Cover meatloaf with bacon slices.
- Bake 50 - 60 minutes or until done. Use a meat thermometer to ensure the meat loaves are at 165° F.
- Let stand 10 minutes before slicing. Makes 4 to 6 servings.
- Traditionally, stale buns were used instead of bread crumbs. Easiest is to use a Kaiser roll, and soak it in some warm milk or water for about 10 minutes. Drain it, squeeze out the liquid, and crumble the roll and add to the meat instead of the breadcrumbs.
- Shape into 2 smaller loaves, so there's more crust - everyone just loves the ends - they're extra delicious!
- Add any or several of the following: 1/4 to 1/2 cup ketchup, barbecue sauce, mustard, sauteed mushrooms.
- Change flavor by 1/2 tsp thyme.
- You can omit the bacon to wrap the loaves. Instead, brush with barbecue sauce or ketchup before baking.
I usually make several loaves at once - one to eat hot right away (served with red cabbage and mashed potatoes is a treat!) - the rest is reheated for another dinner (slices warmed in the microwave are delicious) or sliced for sandwiches (a real treat!).
Check out the hints section for ways to make changes to my best meatloaf recipe ... and make it yours! After it is shaped like a loaf, it is placed on a rimmed baking sheet.
Using this method of how to make a meatloaf, ensures that the fat cooks out of the meat, making this a healthy dinner choice. And, it's great for sandwiches with a bit of ketchup!
I love making this recipe into mini meatloaves ... that way there's lots more crust for everyone!
Use same recipe for meatballs, etc. ...
Here I've turned 8 pounds of ground beef (that I got on sale) into:
- meatballs that will be oven browned and then frozen
- 4 mini bacon-wrapped meatloaves to be eaten right away!
- meatballs that will be cooked as Königsberger Klöpse mit Hollandische Sosse for the coming week
- and some left ground beef to freeze for some future use.
To check seasonings before baking, I put a small amount, about one teaspoon, of raw meat mixture onto a plate.
I microwave that for about 1 minute or until it sizzles and is cooked through. Let it cool momentarily and taste.
Add extra salt and/or other seasonings as required :-)
Some more German Beef Recipes ...
More German recipes ...
Take a look at Oma's eCookbooks ...
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