Austrian Meatloaf (Faschierter Braten)
If you are looking for a reliable meat recipe, this Austrian Meatloaf (Faschierter Braten) is one to keep: 14 ingredients, 7 simple steps, ready in roughly 50 minutes. A hot pan and a little patience give you the kind of colour and texture that makes this dish. Below you will find the full ingredient list, the method, and a few tips we think make the difference.
- Cook 50 min
- Total 50 min
- Level Easy
Ingredients
- 1 Bread roll, cut into croûton-sized cubes
- ½ cup Milk
- ½ Chopped Onion, diced small
- 500 g Mixed ground pork and ground beef
- 1 Egg
- ½ cup Breadcrumbs
- 500 ml Consommé or vegetable broth
- Salt
- To taste Pepper
- 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.
Tips for the best Austrian Meatloaf (Faschierter Braten)
- Let the beef come up to room temperature for 15 minutes before cooking so it cooks evenly.
- Read the whole method before you start and measure out the 14 ingredients first — it keeps the pace relaxed once the heat is on.
- Preheat the oven fully before anything goes in — a cold start changes the texture.
Variations
- Vegetable boost: stir in a handful of spinach, peas or diced peppers in the last few minutes of cooking.
- Spicier version: add a pinch of chilli flakes or a sliced fresh chilli with the aromatics.
- Fusion twist: keep the method but swap the spices for your own favourites — the Austrian base takes well to it.
Serving ideas
Finish with fresh herbs and serve family-style in the middle of the table.
Storage
Best eaten fresh. Leftovers keep covered in the fridge for 2 days; reheat in a hot pan or oven rather than the microwave to bring the crispness back.
Frequently asked questions
How long does Austrian Meatloaf (Faschierter Braten) take to make?
About 50 minutes in total — roughly under an hour of preparation and 50 minutes of cooking.
Is this Austrian Meatloaf (Faschierter Braten) recipe hard to make?
It is rated hard: 14 ingredients and 7 steps. Follow the order and the tips above and it is very forgiving.
Can I make Austrian Meatloaf (Faschierter Braten) ahead of time?
Yes. It actually improves after a few hours, so make it earlier in the day and reheat gently before serving.
What can I substitute for bread roll?
Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.
Adapted from Wikibooks Cookbook, CC BY-SA 4.0 — source
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