Awesome Austrian Meatloaf
During our last trip to Vienna, Markus’ mother Olga prepared Austrian meatloaf, so delicious! This is one of his all time favorites and my girls loved it, too.
There is a little difference in the type of meat that is most common in Austria versus what we have here in the US. Most ground meat sold in grocery store’s in Austria is a mix of beef and pork. This makes the meat loaf very moist with ample juices to baste the loaf. To make the meatloaf here and to make it a bit lighter, I used half lean ground beef and half ground turkey. I further modified by adding a cup of beef stock to the pan and basting the loaf while baking to compensate for the lack(fat) of moisture.
Boil 6 eggs to be inserted into the loaf.
Mix all ingredients in a bowl, expcept for the boiled eggs and sausages.
Then form into a loaf and add to a baking dish. I use my pampered chef baking casserold stone.
Once you place your loaf into your baking dish, insert the boiled eggs and sausages evenly throughout the loaf. The easiest way to do this is to poke holes in the loaf with your fingers and then insert.
Add 1 cup beef broth to the pan and whatever veggie will be you side ( I added acorn squash).
Cut the acorn squash in half, clean out the inside seeds/flesh, then top with olive oil, agave nectar or honey, salt and pepper. I like to add a little spice with habenero or cayenne.
Bake at 375 degree for 45 minutes basting with the juices every 10 to 15 minutes.
Serve the meat loaf by slicing cross sections that show case the "surprise" ingredients.
For this meal, I served the meatloaf with a garden salad and baked acorn squash.
Awesome Austrian Meatloaf
Recipe details
- 8 Servings
- Prep time: 15 Minutes Cook time: 45 Minutes Total time: 1 hr
Comments
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Sausages? Wasn't listed with ingredients for this recipe. What kind, how much and how to prep??