Hackbraten

Ingredients

• 500 gground beef
• 300 gground pork
• 1day-old roll — soaked
• 2eggs
• 1onion — finely chopped
• 2 tbspmustard
• 80 gbacon slices — to wrap
• 100 mlbeef broth
• to tastefine sea salt and black pepper

Method

1. Begin by soaking the day-old roll in water for about 10 minutes until it is soft. Once softened, squeeze out excess water and crumble the roll into a large mixing bowl. This will help bind the meat mixture and keep the Hackbraten moist.
2. Finely chop the onion and add it to the bowl with the crumbled roll. Add 500 g of ground beef and 300 g of ground pork to the bowl. Season generously with fine sea salt and black pepper, then add 2 tbsp of mustard and 2 eggs. Mix everything thoroughly with your hands until all ingredients are well combined and the mixture is uniform.
3. Lay out the bacon slices on a clean surface, slightly overlapping them. Shape the meat mixture into a loaf and place it on top of the bacon. Carefully wrap the bacon around the meatloaf, ensuring it is completely covered. This will add flavor and help keep the meatloaf juicy.
4. Preheat your oven to 180°C (356°F). In a large ovenproof skillet or roasting pan, melt a small amount of clarified butter over medium-high heat. Once hot, carefully place the bacon-wrapped meatloaf in the pan. Brown the meatloaf on all sides, turning gently to avoid breaking the bacon wrap, until the bacon is crispy and golden brown.
5. Pour 100 ml of beef broth into the pan around the meatloaf. Transfer the pan to the preheated oven and roast the Hackbraten for about 45 minutes. The meatloaf is done when the internal temperature reaches 70°C (158°F) and the juices run clear when pierced.
6. Once cooked, remove the meatloaf from the oven and let it rest in the pan for about 10 minutes. This resting period allows the juices to redistribute throughout the meat, ensuring a moist and flavorful Hackbraten.
7. Before serving, skim any excess fat from the pan juices and taste for seasoning, adding more salt if necessary. Slice the Hackbraten and serve it with the pan juices, accompanied by potatoes, Spätzle, or fresh bread for a hearty German meal.