Faschierter Braten Mit Erdäpfelpüree Recipe
meatloaf with mashed potatoes
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Ingredients
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Meatloaf (Faschierter Braten)
Mashed Potatoes (Erdäpfelpüree)
Optional Serving / Pan Sauce
Method
Meatloaf (Faschierter Braten)
- 1
Prepare aromatics and soak bread
Finely chop the onion and mince the garlic. Tear the stale bread into small pieces and place in a small bowl; pour the 80 ml milk over it and let soak until softened (about 5–10 minutes).
- 2
Sauté onion and garlic
Heat 1 tablespoon olive oil in a small skillet over medium heat. Add the chopped onion and sauté until translucent, about 5–6 minutes. Add the minced garlic in the last minute and cook briefly. Remove from heat and let cool slightly.
- 3
Combine meatloaf ingredients
In a large bowl, add the ground beef and ground pork. Squeeze excess milk from the soaked bread (reserve any remaining milk) and crumble the bread into the bowl. Add the sautéed onion and garlic, 1 egg, 1 tablespoon Dijon mustard, 1 teaspoon Worcestershire sauce, chopped parsley, 1.5 teaspoons salt, 3/4 teaspoon black pepper, 1 teaspoon sweet paprika and 1/2 teaspoon dried thyme. If the mixture seems very dry, add up to 1–2 tablespoons of the reserved milk. Mix gently with your hands or a fork until combined — avoid overworking to keep the loaf tender.
- 4
Form and sear (optional)
Preheat oven to 180°C (350°F). Shape the meat mixture into a compact loaf (about 20–25 cm long) on a plate or work surface. For a nice crust, heat a skillet over medium-high heat, add a little oil, and sear the loaf on all sides for 2 minutes per side until browned. Transfer the seared loaf to a loaf pan or a baking dish, seam-side down.
- 5
Make glaze and roast
In a small bowl stir together 3 tablespoons ketchup, 1 tablespoon brown sugar and 1 teaspoon apple cider vinegar. Spread about two-thirds of the glaze evenly over the top of the loaf. Place the loaf in the preheated oven and roast 45–55 minutes, or until internal temperature reaches 72°C (160°F). About 10–15 minutes before the end of cooking, brush the remaining glaze on top and continue roasting to set the glaze.
- 6
Rest
Remove the meatloaf from the oven and let rest in the pan for 10–12 minutes before slicing. This helps retain juices and makes cleaner slices.
Mashed Potatoes (Erdäpfelpüree)
- 7
- 8
Warm milk and butter
While potatoes cook, warm 150 ml milk in a small saucepan or microwave until hot but not boiling. Melt 60 g butter into the warm milk so it’s ready to combine.
- 9
Mash and season
Return drained potatoes to the warm pot and let steam for 1–2 minutes to remove excess moisture. Mash potatoes using a potato masher or ricer until smooth. Gradually add the warmed milk-butter mixture, mashing until you reach a creamy consistency. Season with 1 tsp salt, 1/2 tsp black pepper and 1/4 tsp freshly grated nutmeg (optional). Taste and adjust seasoning.
- 10
Finish and garnish
Transfer mashed potatoes to a serving bowl, dot with a little extra butter if desired and sprinkle chopped chives or parsley over the top.
Optional Serving / Pan Sauce
- 11
Make quick pan sauce
After removing the meatloaf, pour any juices from the baking dish into the skillet used for searing (or a small saucepan). Add 150 ml beef stock and bring to a simmer, scraping up browned bits. Reduce for 3–5 minutes until slightly thickened. Swirl in 10 g butter to finish and season with salt and pepper to taste. Strain if desired and serve alongside slices of meatloaf.
- 12