Austrian Meatloaf (Faschierter Braten)
Time 50 minutes Difficulty 2/5 Ingredients 14 Steps 7
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…
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
Steps
- Preheat oven to 180°C.
- Soak bread cubes in the milk.
- Sauté onions in a pan over medium heat until golden yellow. Transfer to a bowl with the ground meat.
- Add soaked bread, egg and breadcrumbs. Season with salt, pepper, marjoram and garlic to taste. Stir thoroughly to a solid consistency.
- Shape into a loaf. Place in a baking dish.
- Bake about 40 minutes until golden brown.
- Serve hot with potatoes, caramelized onions and salad.
Notes from the original
- The original recipe can be enriched by adding different spices or vegetables to the meat or by mixing the meat with rice.
- Depending on the kind of preparation, the Braten also has other names: Netzbraten when the ground meat mass is wrapped and roasted in a pork net; Falscher Hase when it is formed like the shape of a hare's back or Stephaniebraten when the roast is additionally filled with a hard boiled egg, pickles, and sausages.
Source. Adapted from “Cookbook:Austrian Meatloaf (Faschierter Braten)” by Wikibooks contributors, revision of 2025-07-11, licensed under CC BY-SA 4.0.
Changes. Steps rewritten into short commands. Introduction shortened. Wiki formatting removed. This adapted recipe is shared under CC BY-SA 4.0.