As I stood in my kitchen on a chilly evening, the comforting aroma of savory meatloaf filled the air, bringing warmth to my heart. It’s amazing how the simple act of cooking can transport you back to cherished family gatherings, where laughter and delicious food mingled together. This classic Viennese meatloaf, or Hackbraten, is a timeless recipe that wraps tender ground meat in a deliciously satisfying texture, perfectly complemented by sautéed savoy cabbage and crispy rösti.
It’s the kind of dish that not only nourishes the body but uplifts the spirit—ideal for those winter nights when you crave something hearty and comforting. Easy enough for a weeknight meal yet special enough for a gathering, this recipe is a delightful reminder that homemade food can create lasting memories. So, let’s dive into making this delicious fusion of flavors, guaranteed to be a crowd-pleaser at your table!
Why will you love this Viennese meatloaf?
Flavorful Comfort: The savory combination of ground meat, spices, and smoky sausage makes every bite mouthwatering.
Heartwarming Aroma: The cooking process fills your kitchen with a delightful aroma that evokes nostalgia and warmth.
Simple Techniques: With straightforward steps, even novice cooks can create this dish effortlessly.
Nutrient-Rich: The addition of fresh savoy cabbage enhances both flavor and nutrition, making it a wholesome meal.
Crowd-Pleasing Appeal: Perfect for family dinners or gatherings, it’s sure to impress both loved ones and guests.
Try serving alongside a fresh salad for a complete meal that everyone will love!
Viennese Meatloaf Ingredients
For the Meatloaf
• Brötchen (Day-old bread) – Binds the mixture; feel free to substitute with breadcrumbs for convenience.
• Zwiebeln (Onions) – Adds depth and moisture; yellow or white onions work best.
• Hackfleisch (Ground meat) – The key protein source; ground turkey or chicken can be used for a leaner option.
• Tomatenmark (Tomato paste) – Infuses umami and moisture; no substitutions needed for this essential ingredient.
• Eier (Eggs) – Binds the mixture together; can replace with flaxseed meal for a vegan approach.
• Salz und Pfeffer (Salt and pepper) – Essential for enhancing flavor; adjust according to your taste preference.
• Wiener Würstchen (Wiener sausages) – Offers a rich, smoky kick; substitute with your favorite sausage if desired.
• Röstimasse (Roasted potato mixture) – Creates a crispy topping; frozen hash browns can be a quick alternative in a pinch.
For the Cabbage
• Wirsingkohl (Savoy cabbage) – Brings freshness and nutrition; green cabbage can serve as a substitute.
• Öl (Oil) – Needed for sautéing; olive oil or vegetable oil works best.
• Mehl (Flour) – Helps thicken the savoy cabbage sauce; cornstarch is a good gluten-free alternative.
• Schlagsahne (Heavy cream) – Adds richness; replace with coconut cream for a dairy-free version.
• Gemüsebrühe (Vegetable broth) – Lays the flavor foundation; chicken broth works well for a non-vegetarian alternative.
• Zucker (Sugar) – Balances the dish’s acidity; consider honey or a sugar alternative if you prefer.
• Muskatnuss (Nutmeg) – Contributes a warm flavor; freshly grated is always best.
• Petersilie (Parsley) – Provides a pop of color and freshness; can be swapped with chives if desired.
This Viennese meatloaf with creamed savoy cabbage is designed to warm your heart and fill your belly with comfort!
How to Make Viennese Meatloaf with Creamed Savoy Cabbage
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Prepare Bread: Soak the day-old bread in water for about 5 minutes. This helps bind the ingredients for the meatloaf effectively.
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Sauté Onions: Chop the onions and sauté them in a bit of oil until translucent, about 5-7 minutes. This will add depth and moisture to your meatloaf.
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Mix Meat Mixture: Squeeze out excess moisture from the soaked bread and combine it in a bowl with ground meat, sautéed onions, tomato paste, eggs, salt, and pepper. Mix until well incorporated.
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Form the Loaf: Spread half of the meat mixture into a greased baking tray, layer it with sliced sausages, and then top with the remaining meat mixture. Shape it into a loaf for even cooking.
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Bake Meatloaf: Preheat your oven to 200°C (E-Herd) / 175°C (Umluft) / Gas level 3. Bake for approximately 1 hour and 45 minutes, until it’s beautifully golden brown and cooked through.
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Prepare Rösti: Mix half of the rösti mixture with 2 eggs and press it on top of the meatloaf during the last 30 minutes of baking for a crispy topping.
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Sauté Savoy Cabbage: In a separate pan, sauté the remaining onion and savoy cabbage slices in oil. Add flour, cook briefly, then pour in cream and broth to make a rich sauce. Season with salt, pepper, sugar, and nutmeg.
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Serve: Plate the meatloaf alongside the sautéed cabbage and rösti, garnished with fresh parsley for a beautiful finish.
Optional: Drizzle a bit of extra cream over the cabbage for added richness.
Exact quantities are listed in the recipe card below.
What to Serve with Viennese Meatloaf with Creamed Savoy Cabbage?
A hearty meal deserves delightful companions that elevate the dining experience.
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Creamy Mashed Potatoes: These buttery, fluffy potatoes create a rich contrast to the savory meatloaf, soaking up its delicious juices. Serve them alongside for a classic comfort food pairing.
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Garlic Breadsticks: Soft and warm, these breadsticks add a delightful crunch and are perfect for wiping up any leftover sauce. Plus, the herb-infused aroma complements the dish beautifully.
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Tangy Cucumber Salad: Fresh cucumbers tossed in a light vinegar dressing provide a refreshing crunch that cuts through the richness of the meatloaf. It’s a crisp, colorful contrast on the plate.
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Roasted Root Vegetables: Sweet and earthy, a medley of roasted carrots, parsnips, and potatoes enhances the meal’s comforting flavors. Their caramelization adds a lovely sweetness that balances the meat.
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Rich Red Wine: A glass of full-bodied red wine amplifies the flavor experience and deepens the comforting essence of the dish. It beautifully complements the savory notes of the meatloaf.
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Chocolate Cake: End on a sweet note with a moist slice of chocolate cake. Its rich and decadent flavor makes a splendid conclusion to this homemade feast, ideal for a family gathering.
How to Store and Freeze Viennese Meatloaf
Fridge: Store leftovers in an airtight container for up to 3 days. When you’re ready to enjoy it again, gently reheat it in the oven to maintain the meatloaf’s moisture and texture.
Freezer: For longer preservation, wrap slices tightly in plastic wrap and place them in a freezer-safe bag. It can be frozen for up to 3 months.
Reheating: To reheat from frozen, allow the meatloaf to thaw in the fridge overnight, then warm it in the oven until heated through. This will help preserve the delicious flavors and moist interior.
Serving Tips: Pair reheated slices of your Viennese meatloaf with freshly sautéed savoy cabbage and crispy rösti to recreate a cozy meal experience.
Tips for the Best Viennese meatloaf
- Moisture Management: Squeeze excess moisture from the soaked bread to prevent a soggy meat mixture, ensuring the meatloaf holds its shape.
- Flavor Boost: Consider adding fresh herbs like thyme or oregano to elevate the flavors of your Viennese meatloaf.
- Check Doneness: Use a meat thermometer to ensure the internal temperature reaches 70°C (160°F) for safe and delicious results.
- Resting Time: Allow the meatloaf to rest for about 10 minutes after baking; this helps the juices redistribute, enhancing moisture and flavor.
- Crispier Rösti: For extra crispiness, let the rösti mixture sit for a few minutes before pressing it onto the meatloaf, enhancing its texture.
Viennese Meatloaf Variations
Dive into these delightful twists that will make your Viennese meatloaf uniquely yours!
- Vegetarian Option: Substitute the ground meat with lentils or chopped mushrooms for a hearty, plant-based option that doesn’t skimp on flavor.
- Spicy Kick: Add diced jalapeños or cayenne pepper into the meat mixture to give your meatloaf a fiery touch that’s sure to excite the palate!
- Herbed Delight: Incorporate fresh herbs like thyme, rosemary, or sage to enrich the dish with fragrant aromas and a burst of flavor.
- Cheesy Surprise: Fold in shredded cheese like Gouda or cheddar into the meat mixture for melted pockets of cheesy goodness in every bite.
- Smoky Flavor: Swap traditional sausages with smoked sausage or chorizo to introduce a delicious smokiness that elevates the whole dish.
- Nutty Crunch: Mix in some finely chopped walnuts or pecans for a delightful crunch and an extra dose of healthy fats.
- Sweet and Savory: Drizzle honey or maple syrup into the meat mixture for a little sweetness that pairs beautifully with savory elements.
- Alternative Toppings: Use sweet potato mash or a cauliflower topping instead of rösti for a lower-carb or more colorful twist that still satisfies!
Allow your creativity to shine and customize this comforting dish to fit your taste, making every meal a new adventure!
Make Ahead Options
These Viennese meatloaf portions are perfect for meal prep enthusiasts! You can prepare the entire meat mixture and shape it into a loaf up to 24 hours in advance, wrapping it tightly in plastic wrap and refrigerating to maintain freshness. The sautéed onions can also be cooked a day ahead and stored in the fridge. When you’re ready to serve, simply bake the meatloaf straight from the fridge—no need to thaw. To ensure it remains just as delicious, consider adding the rösti topping during the last 30 minutes of baking. With these prep tips, enjoying a hearty meal after a busy day becomes effortlessly convenient!
Viennese Meatloaf with Creamed Savoy Cabbage Recipe FAQs
What type of bread is best for the meatloaf?
For the best results, I recommend using day-old Brötchen or white bread soaked in water. This helps bind the meatloaf effectively and keeps it moist. If you’re in a pinch, breadcrumbs also work well as a convenient substitute and can save you some prep time!
How long can I store leftover meatloaf?
Store any leftover Viennese meatloaf in an airtight container in the refrigerator for up to 3 days. When you’re ready to enjoy it again, I always suggest reheating gently in the oven to keep the moisture intact, ensuring each bite remains deliciously satisfying.
Can I freeze the meatloaf? If so, how?
Absolutely! To freeze your Viennese meatloaf, wrap slices tightly in plastic wrap, making sure there’s no air left inside to prevent freezer burn. Then, place them in a freezer-safe bag. It can be frozen for up to 3 months. When ready to eat, thaw in the fridge overnight and reheat in the oven until warmed through. This method keeps it flavorful and retains its delightful texture!
Any tips for enhancing the flavor of the meatloaf?
Definitely! I often recommend adding chopped fresh herbs like thyme or oregano into the meat mixture for an aromatic boost. You might also consider incorporating a dash of Worcestershire sauce or smoked paprika to intensify that savory flavor profile even further. These additions really take the dish to the next level!
Are there any dietary alternatives for this recipe?
Yes! If you’re looking for alternatives, you can use ground turkey or chicken for a leaner version of the meatloaf. For a vegan option, swap the ground meat with lentils or chickpeas and replace the eggs with flaxseed meal (1 tablespoon mixed with 3 tablespoons of water). This way, everyone can enjoy the deliciousness of Viennese meatloaf without dietary restrictions!
How do I know when the meatloaf is fully cooked?
The best way to check for doneness is to use a meat thermometer. The internal temperature should reach 70°C (160°F). Another indication is the meatloaf will be beautifully browned on the outside and firm to the touch. Let it rest for about 10 minutes after baking—this will allow the juices to redistribute and keep it moist and flavorful!
Hearty Viennese Meatloaf with Creamed Savoy Cabbage Bliss
Ingredients
Equipment
Method
- Prepare the day-old bread by soaking it in water for about 5 minutes.
- Chop the onions and sauté them in a bit of oil until translucent, about 5-7 minutes.
- Squeeze out excess moisture from the soaked bread and combine it with ground meat, sautéed onions, tomato paste, eggs, salt, and pepper.
- Spread half of the meat mixture into a greased baking tray, layer it with sliced sausages, and top with the remaining meat mixture.
- Preheat your oven and bake the meatloaf for approximately 1 hour and 45 minutes.
- Mix half of the rösti mixture with 2 eggs and press it on top of the meatloaf during the last 30 minutes.
- In a separate pan, sauté the remaining onion and savoy cabbage, then add flour, cream, and broth to create a sauce.
- Plate the meatloaf alongside the sautéed cabbage and rösti, garnished with fresh parsley.