Zwiebelhackbraten: German Onion Meatloaf

German Onion Meatloaf Recipe With Beer Sauce

This Is A Sponsored Post That Contains Affiliate Links

Recently I asked on my Instagram account what kind of German dishes you would like to see on my blog. I made a few notes of some items that I will be bringing to my blog soon. If you would like to contribute some ideas, please either send me a message or leave a comment below this post. My mom responded all the way from Berlin that Zwiebelhackbraten was missing from my then current recipe collection. I was quickly convinced that it needed to be added, so here you go! Zwiebelhackbraten is a German onion meatloaf and it's one of the most tender and moist meatloafs I have had, only made even better by smothering it in a rich beer sauce (I recommend using a dark beer like Hofbräu Dunkel). I served my meatloaf with some roasted brussel sprouts and Bratkartoffeln, German fried potatoes (recipe will follow once perfected). 

Next Up: Pretzanella

For my next recipe, I am teaming up with Maille mustard to bring you a new invention: a Pretzanella salad. Do not miss out on the recipe by subscribing now to receive weekly emails of when my newest recipes get added to my blog!

Zwiebelhackbraten With Beer Sauce Recipe

serves: 6 to 8

Meatloaf:

• 7 oz (200 g) day old French bread
• 2 large pickles
• 4 small yellow onions
• 1 tablespoon Dijon mustard
• 1 handfull of fresh parsley
• 2 tablespoon fresh lemon juice
• 3.5 tablespoon (50 g) butter
• 1.5 lbs (750 g) ground beef (or half beef and half pork)
• 2 eggs
• ½ c (120 ml) chicken broth

Beer sauce:

• 2 tablespoon small diced yellow onion
• 1 tablespoon Dijon mustard
• 2 tablespoon tomato paste
• 3.5 oz (100 ml) broth (I had chicken broth on hand, so I used that)
• 1 c (240 ml) dark beer (I used Hofbräu Dunkel)
• sugar to taste
• apple cider vinegar to taste

1. Preheat oven to 350 Fahrenheit or 180 degrees Celsius (convection setting). Cut the day old bread into thin slices, then soak in water and allow to sit for 5 minutes. Now wring out the bread and put in a large bowl. Small dice the pickles and add them in.
2.  Small dice the onions. Over medium heat, melt 1 tablespoon of butter in a large skillet and add the onions. Cook until translucent, about 5 to 10 minutes. Add to the bowl with the bread and pickles.
3. Also add ground meat, eggs, chopped parsley, lemon juice, mustard, and then season with salt, cayenne pepper and black pepper before kneading together.
4. Melt the remaining butter and use some of it to brush on the inside of a loaf pan. Now add in the meatloaf mixture and shape into a loaf. Bake on the bottom rack for 40 minutes, brushing butter on top every 10 minutes.
5. To make the sauce, heat 1 tablespoon of oil in a small pot and sauté the onion for a couple of minutes. Then add in the tomato paste and sauté for 5 minutes. Whisk in the broth and beer and allow to simmer for 5 minutes. Season with salt, pepper, sugar and apple cider vinegar.