Cookbook:Austrian Meatloaf (Faschierter Braten)

Austrian Meatloaf (Faschierter Braten)
CategoryMeat recipes
Time50 minutes

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Austrian Cuisine

Faschierter Braten is a traditional Austrian dish of ground beef and pork, often served with mashed potatoes, caramelized onion rings, and sometimes a salad. Similar versions of the dish exist almost all over Europe. German Frikadelle are formed of the same meat mixture, and they are known as Faschierte Laibchen in Austria. The Hungarians like it a bit spicier and add paprika to the meat, forming a sausage link called cevapcici.

The ease of preparation allows even poor cooks make this dish. For one thing, while the Braten is stewing in the oven, there is enough time to prepare the side dishes and to set the table. For another thing, neither lots of cookware, nor extraordinary spices are needed.

If there is some Braten left, it can either be warmed over again or enjoyed as a cold snack. A typical Austrian version of such a cold snack is the so-called Brettl-Jause. For this, different types of cheese, fresh or pickled vegetables like tomatoes, pickles, onions, cucumber or capsicum, and meat are arranged on a plate.




  1. Preheat the oven to 180°C.
  2. Soak the bread cubes in the milk.
  3. Sauté the onions in a pan over medium heat until golden yellow. Transfer them to a bowl with the ground meat.
  4. Add the soaked bread, egg, and breadcrumbs. Season with salt, pepper, marjoram, and garlic to taste, then stir the mixture thoroughly until you have a solid consistency.
  5. Shape the meat into a loaf form and place it in a baking dish.
  6. Bake for approximately 40 minutes until golden brown.
  7. Serve hot with potatoes, caramelized onions, and salad.

Notes, tips, and variations

  • The original recipe can be enriched by adding different spices or vegetables to the meat or by mixing the meat with rice.
  • Depending on the kind of preparation, the Braten also has other names: Netzbraten when the ground meat mass is wrapped and roasted in a pork net; Falscher Hase when it is formed like the shape of a hare's back or Stephaniebraten when the roast is additionally filled with a hard boiled egg, pickles, and sausages.