Austrian Meatloaf (Faschierter Braten)
Faschierter Braten is the Austrian take on meatloaf, built from half pork and half beef so the loaf stays moist and savory. Bread soaked in milk keeps the crumb tender, while sautéed onion, marjoram and garlic give it a gentle, old-fashioned seasoning. It needs little attention in the oven, which leaves you time to mash potatoes, caramelize onion rings and toss a salad to go alongside.
Instructions
Heat the oven to 180°C. Cut the bread roll into small cubes about the size of croutons and soak them in the milk.
Dice the onion small and cook it in a pan over medium heat until it turns golden yellow. Tip it into a large bowl with the ground pork and beef.
Add the soaked bread, the egg and the breadcrumbs to the bowl. Season with salt, pepper, marjoram and minced garlic to taste, then mix thoroughly until the mixture holds together firmly.
Shape the meat into a loaf and set it in a baking dish. The source also lists consommé or vegetable broth, so keep it at hand for the dish, since the original gives no separate step for it.
Bake the loaf for about 40 minutes, until the outside is golden brown. Serve it hot with mashed potatoes, caramelized onion rings and a salad.
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