Heidelberg Meatloaf
"Very good !"
photo by PalatablePastime
- Ready In:
- 1hr 20mins
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 1 1⁄2 lbs lean ground beef
- 3 slices rye bread, Torn Up
- 1 cup beer or 1 cup bouillon cube, Any Brand
- 1 large egg
- 1⁄4 cup onion, Chopped, 1 Sm
- 1 teaspoon salt
- 1 teaspoon caraway seed (optional)
- 1⁄2 teaspoon celery seed
- 1⁄4 teaspoon pepper
directions
- Heat the oven to 350 degrees F.
- Mix all of the ingredients together.
- Spread the mixture into an ungreased loaf pan, 9 X 5 X 3-inches.
- Bake uncovered for 1 to 1 1/4 hours.
- Drain off the excess fat and let stand for 5 to 10 minutes before slicing.
- Serve on a heated platter.
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Reviews
-
Made this with sourdough rye bread from the bakery, very heavy. It made a substantial meatloaf that didn't fall apart on me. No caraway seeds but I always have celery seed, and used beef broth instead of beer. Very unique flavor and leftovers will be great in sandwiches. Thanks for sharing Julesong. Made for Zaar Cookbook Tag. -
My family enjoys meatloaf so I selected this recipe. The German flavors do come thru and it was a nice spin on plain meatloaf. I did use half ground turkey and half lean beef. The meat mixture was very soft at first so I worked it longer than I normally would. The result was a very moist, but slice-able meatloaf. I served it with Recipe #232554 and Recipe #305588 for German adventure on the ZWT4. -
Tasty and different spin an old favorite! It had a definite German flavor, and turned out tender and moist. We enjoyed it with some plain beef gravy. Made for ZWT4 Kumquat's Kookin' Kaboodles. Thanks for sharing, ~Sue -
MADE FOR ZWT4. Hey, this was much better than I expected! A small explanation: I do not like ground beef!! But in these expensive times it's hardly possible to buy beef tenderloin very often! Your recipe makes a lovely "loose" kind of loaf. Although it could have stayed in the pan, I greased the pan with butter beforehand, and it easily came out, no problem: a nice meat loaf on a dish. Only diff: I did not have caraway seeds and used a generous measure of a Cape breyani spice mixture. But although the taste was great, it's the consistency of this loaf which won me over. Usually my meat loaves are too dense, which this one is not. I used a lovely pure rye bread, and after breaking it up, poured the beer over it and left it for a while. That softened the bread and made it easy to incorporate into the meat. Thanks for an excellent homestyle meat loaf!!! -
Finally! A Meatloaf that DH will eat ... and love! This was quick and easy to put together. The flavors were great (so long as you like rye bread and caraway). We thought this was a great meatloaf. I think to make it perfect, I'm going to come up with a gravy/sauce to accompany it, possibly using ginger snaps. Only for flavor ... this meatloaf is NOT dry at all! Thanks for a keeper. It will definitely be a repeat in our house!
Tweaks
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Made this with sourdough rye bread from the bakery, very heavy. It made a substantial meatloaf that didn't fall apart on me. No caraway seeds but I always have celery seed, and used beef broth instead of beer. Very unique flavor and leftovers will be great in sandwiches. Thanks for sharing Julesong. Made for Zaar Cookbook Tag.
RECIPE SUBMITTED BY
Julesong
Tukwila, 87
<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>
