During our last trip to Vienna, Markus’ mother Olga prepared Austrian meatloaf, so delicious! This is one of his all time favorites and the girls loved it, too. My meatloaf is good, but not quite as good as Olga’s. I am blaming the difference of ingredients available here, but trust me this recipe is still worth trying.
The biggest difference is the meat, which 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 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 of moisture.
The optional part of this dish is the boiled eggs and individual sausages stuck into the loaf before baking. It may sound odd, but it’s a great addition and it adds visual interest for sure!
1 1/2 Lbs ground meat (see comments above)
3 Kaiser rolls or 6 slices of bread – soak in water, once saturated, squeeze water out and crumble
4 whole eggs + additional eggs if you are adding the boiled egg to the loaf
Sausages – I used small chicken breakfast sausages because they were easy to work into the loaf
1 1/2 Tablespoon of herb salt – Olga sent us some from Austria but you could use regular salt and cellery powder, onion powder, mustard, parsley, dill, basil, and thyme, oregano and rosemary
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
Mix everything in a bowl and form into a loaf, insert the boiled eggs and sausages, bake at 375 degree for 45 minutes basting with the juices or adding 1 cup beef broth if you’ve opted for leaner meats. For this meal, I served the meatloaf with a garden salad and baked 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.