Description
Saftiger Cheeseburger-Braten mit knuspriger Kruste, goldbraun gebacken. Herzhaftes Hackfleisch trifft auf zart schmelzenden Käse, aromatische Softtomaten und frische Petersilie – ein würziger Genuss mit feiner Zwiebelnote.
Ingredients
Scale
- 1 Brötchen (vom Vortag)
- 1 Bund Petersilie
- 100 g getrocknete Softtomaten
- 4 Zwiebeln
- 1 Knoblauchzehe
- 4 EL Öl
- 1,5 kg gemischtes Hackfleisch
- 3 Eier
- 3 EL Tomatenmark
- Salz
- Pfeffer
- 300 g Frühstücksspeck (Bacon)
- 250 g Cheddarkäse (Stück)
- 1 kg Kartoffeln
- 2 EL Tomatenketchup
- ca. 1 TL Edelsüßpaprika
- 2 EL Mehl
- 2 Gewürzgurken
- 3 EL Butterschmalz
- Backpapier
Instructions
- Begin by preparing the ingredients. Soak the bread roll in cold water until it is soft. While it soaks, wash and finely chop the parsley. Dice the dried soft tomatoes into small pieces. Peel 2 of the onions and the garlic clove, then finely dice them.
- Heat 1 tablespoon of oil in a small frying pan over medium heat. Add the diced onion and garlic, and sauté them gently until they become translucent and fragrant. Remove from the heat and let cool slightly.
- In a large mixing bowl, combine the ground meat, eggs, the well-squeezed bread roll (remove as much water as possible), tomato paste, chopped parsley, diced tomatoes, and the sautéed onion-garlic mixture. Season generously with about 1 heaped teaspoon of salt and freshly ground black pepper. Use your hands to knead the mixture thoroughly until everything is well combined and cohesive.
- Preheat your oven to 175°C (conventional) or 150°C (fan-assisted). Line a baking tray with baking paper. Lay out the bacon slices on the baking paper, overlapping them slightly, to form a large rectangle approximately 31 x 33 cm.
- Spread the meat mixture evenly over the bacon rectangle, leaving about a 2 cm border around the edges. Cut the cheddar cheese into pieces about 5 cm wide, and place them lengthwise along the center of the meat mixture.
- Using the baking paper to help you, carefully roll up the meat mixture with the bacon, so that the cheese is completely enclosed in the center. Press the open ends of the meat together to seal, and gently press the bacon to adhere to the meat. Make sure there are no gaps where cheese could leak out during baking.
- Transfer the loaf (with the baking paper) onto the baking tray. Place the tray in the preheated oven and bake the cheeseburger meatloaf for about 1 hour and 15 minutes (75 minutes).
- While the meatloaf is baking, peel the potatoes and cut them into bite-sized pieces. Place them in a large pot, cover with salted water, and bring to a boil. Reduce the heat, cover, and cook for about 15 minutes until just tender. Drain and set aside.
- In a small bowl, mix together the ketchup, 3 tablespoons of oil, and 1 teaspoon of sweet paprika powder. After the initial baking time, remove the meatloaf from the oven and carefully brush it all over with the ketchup mixture. Return the meatloaf to the oven and bake for an additional 15 minutes to glaze and color the surface.
- Peel the remaining 2 onions and cut them into rings. Toss the onion rings in the flour to coat them evenly. Cut the pickles into thin sticks.
- Heat the clarified butter (Butterschmalz) in a large nonstick frying pan over medium-high heat. Add the floured onion rings and fry them until they are golden brown and crispy, stirring occasionally. Remove the crispy onions from the pan and drain on paper towels.
- In the same pan with the remaining fat, add the cooked potato pieces. Fry them over medium-high heat, turning occasionally, until golden brown and crispy on all sides. Season the potatoes with salt, pepper, and additional paprika to taste.
- Once the meatloaf is done, remove it from the oven and let it rest for a few minutes before slicing. Sprinkle the top of the loaf with the crispy fried onions and the pickle sticks.
- Arrange slices of the cheeseburger meatloaf on plates with the golden roasted potatoes. Serve with green beans or a fresh salad on the side for a complete meal.
Notes
For best results, use baking paper to help roll and shape the meatloaf so that the cheese stays securely in the center and doesn’t leak out during baking. If you want extra flavor, you can add a teaspoon of mustard to the meat mixture. The meatloaf can be prepared ahead of time and reheated. Serve with your favorite sides, such as green beans, salad, or even a classic burger sauce.
- Prep Time: 10
- Cook Time: 20
- Category: Geflügel und Fleisch Rezepte
Nutrition
- Serving Size: 6 Portionen
- Calories: 350-450
- Sugar: 3-8g
- Sodium: 500-800mg
- Fat: 17-25g
- Saturated Fat: 7-11g
- Carbohydrates: 40-50g
- Fiber: 2-5g
- Protein: 15-25g
- Cholesterol: 60-100mg
