Austrian Meatloaf (Faschierter Braten)
Faschierter Braten is a traditional Austrian dish of ground beef and pork, often served with mashed potatoes, caramelized onion rings, and sometimes a salad. Similar versions of the dish exist almost all over Europe. German Frikadelle are formed of the same meat mixture, and they are known as Faschierte Laibchen in Austria. The Hungarians like it a bit spicier and add paprika to the meat, forming a sausage link called cevapcici. The ease of preparation allows even poor cooks make this dish. For one thing, while the Braten is stewing in the oven, there is enough time to prepa
Source and licence
"Austrian Meatloaf (Faschierter Braten)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Austrian_Meatloaf_(Faschierter_Braten), revision 4522757), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Austrian_Meatloaf_(Faschierter_Braten)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4522757
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- 1 bread roll, cut into croûton-sized cubes
- ½ cup milk
- ½ onion, diced small
- 500 g mixed ground pork and ground beef
- 1 egg
- ½ cup breadcrumbs
- 500 ml consommé or vegetable broth
- Salt
- Pepper
- Minced garlic
- Marjoram
- Mashed potatoes
- Caramelized onion rings
- Salad
Method
- Preheat the oven to 180°C.
- Soak the bread cubes in the milk.
- Sauté the onions in a pan over medium heat until golden yellow. Transfer them to a bowl with the ground meat.
- Add the soaked bread, egg, and breadcrumbs. Season with salt, pepper, marjoram, and garlic to taste, then stir the mixture thoroughly until you have a solid consistency.
- Shape the meat into a loaf form and place it in a baking dish.
- Bake for approximately 40 minutes until golden brown.
- Serve hot with potatoes, caramelized onions, and salad.