Description
Saftiger Hackbraten mit zart-schmelzender Kruste, umgeben von goldgelben, in Sahne gebackenen Kartoffelscheiben. Würzig, cremig und aromatisch – ein unwiderstehliches Ofengericht für Genießer.
Ingredients
Scale
- 700 g Hackfleisch, halb und halb (mixed ground meat, e.g., beef and pork)
- 1 Ei (egg)
- Paniermehl (breadcrumbs)
- Salz (salt)
- Pfeffer (pepper)
- Paprikapulver (paprika powder)
- 8 Kartoffeln (potatoes)
- 2 Becher Sahne (2 cups heavy cream)
- etwas Brühe (some broth)
- 1 Pck. Schafskäse (1 package feta cheese)
- etwas Muskat (some nutmeg)
Instructions
- Preheat your oven to 200°C (392°F) so it is ready for baking once you have assembled the dish.
- In a large mixing bowl, combine the mixed ground meat, 1 egg, a generous handful of breadcrumbs, salt, pepper, and a good sprinkle of paprika powder. Use clean hands or a sturdy spoon to thoroughly mix and knead the ingredients together until a cohesive and smooth meat mixture forms.
- Lightly grease a large casserole or baking dish with oil or butter to prevent sticking. Take half of the meat mixture and shape it into an oval or rectangular mound in the center of the dish, leaving space around the edges for the potatoes.
- Slice the feta cheese (Schafskäse) into even slices. Lay these slices on top of the meat mound, covering it as evenly as possible. Take the remaining meat mixture and gently spread it over the cheese layer, fully covering the cheese and sealing the edges to form a compact loaf (Hackbraten). Smooth the surface with damp hands if needed.
- Peel the potatoes and slice them thinly, ideally to about 3-4 mm thickness, either by hand or with a mandoline slicer. Arrange the potato slices in an even layer around the meatloaf in the casserole dish, filling all the space around the loaf. Sprinkle the potatoes lightly with salt.
- In a mixing bowl or measuring jug, combine the heavy cream with a small amount of broth (about 100-150 ml, adjust to your taste and desired consistency). Stir together, then season the mixture with a pinch of nutmeg and additional salt and pepper if desired. Pour the cream-broth mixture evenly over the potatoes, ensuring all potato slices are well coated and mostly submerged.
- Place the casserole dish carefully into the preheated oven. Bake for approximately 1 hour at 200°C (392°F), or until the meatloaf is cooked through, the potatoes are tender, and the top is golden and bubbling. If the top is browning too quickly, cover loosely with aluminum foil during the last 20 minutes.
- Once done, remove the dish from the oven and let it rest for 5-10 minutes before slicing the meatloaf. Serve hot, making sure everyone gets both a slice of the juicy, cheesy meatloaf and plenty of creamy potatoes.
Notes
You can adjust the seasoning of both the meatloaf and the potato mixture to your taste. For additional flavor, you can add finely chopped onions, garlic, or fresh herbs to the meat mixture. If you prefer a lighter version, use low-fat cream or half-and-half instead of heavy cream. The dish can be prepared ahead of time and baked just before serving. Leftovers reheat well and make a delicious meal the next day.
- Prep Time: 10
- Cook Time: 20
- Category: Geflügel und Fleisch Rezepte
Nutrition
- Serving Size: 2 Portionen
- Calories: 350-450
- Sugar: 3-8g
- Sodium: 500-800mg
- Fat: 17-25g
- Saturated Fat: 7-11g
- Carbohydrates: 40-50g
- Fiber: 2-5g
- Protein: 20-30g
- Cholesterol: 60-100mg
