Awesome Austrian Meatloaf

Flawless Chaos
by Flawless Chaos
8 Servings
1 hr

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.

Recipe details
  • 8  Servings
  • Prep time: 15 Minutes Cook time: 45 Minutes Total time: 1 hr
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Ingredients

  • 1 1/2 Lbs ground meat (mix of ground beed and ground turkey or pork)
  • 3 Kaiser rolls or 6 slices of bread – soak in water, once saturated, squeeze water out and crumble
  • 4 raw eggs
  • 6 boiled eggs
  • 6 large or 12 small vienna sausages
  • 1 1/2 Tablespoon of herb salt – (this is an Austria product but you could use regular salt and cellery powder, onion powder, and dried parsley mix)
  • 1 Teaspoon black pepper
  • 3 Cloves garlic – minced
  • 1 Large onion – finely chopped
  • 1 Tablespoon marjoram – this is a key ingredient to the flavor, if you don’t have any you could substitute oregano(same herb family), it won’t be exactly the same but similiar
  • 1 Teaspoon Curry – more if you prefer a more spicy flavor
Instructions

Boil 6 eggs
Mix all ingredients in a bowl, (EXCEPT for the boiled eggs and sausages)
Then form everything into a loaf and put it into a baking dish
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 adde 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 & Enjoy!
Flawless Chaos
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Comments
  • Sharon Stanley Sharon Stanley on Nov 22, 2021

    Sausages? Wasn't listed with ingredients for this recipe. What kind, how much and how to prep??

    • Flawless Chaos Flawless Chaos on Nov 22, 2021

      Hi Sharon, sorry for the confusion, I have added sausages to the ingredient list. I mentioned them in the body of the recipe. I'm new to creating these posts and it's pretty manual...not just entering the link to the blog post. Anyway, I list vienna sausages but you could use any sausage that is fully cooked like kabasa or hot dogs if you don't have any vienna sausages.

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