Minced Pork Meatloaf with Soured Cream (Faschierter Rahmbraten)

A traditional, moist Austrian meatloaf made with pork mince, caraway, and marjoram, served with a rich soured cream sauce.

Dinner Pork Austrian Savoury Meatloaf

Estimated Nutrition

Calories

643.8

kcal / serving

2575.2 kcal total

Carbs

33.4g

per serving

133.6 g total

Fat

41.3g

per serving

165.2 g total

Protein

34.6g

per serving

138.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

unit

Eggs

medium, beaten

150

Soured Cream

GrainsCereals

175

White Breadcrumbs

fresh

Liquids

500

Beef Stock

preferably fresh

Meat

500

Pork Mince

can be a mixture of beef and pork

NutsSeeds

clove

Garlic

crushed

tbsp

Marjoram

dried or 2 tbsp fresh chopped leaves

tsp

Caraway Seeds

tsp

Sea Salt

flaked

tsp

Black Pepper

coarsely ground

bunch

Marjoram

fresh sprigs for garnish

OilsFats

Sunflower Oil

Vegetables

unit

Onion

large, finely diced

Method

Preheat the oven to 190°C.

Fry the onion in oil for 5 minutes, then add garlic and cook for 1 minute more.

Mix onion, garlic, mince, 150g breadcrumbs, marjoram, caraway, salt, pepper, and beaten eggs in a bowl.

Shape the mixture into a 4cm high loaf in a roasting tin, coat with remaining breadcrumbs, and add 300ml stock.

Bake for 20 minutes, add remaining stock, and bake 10 more minutes until cooked.

Reduce tin juices to 100ml over medium heat, stir in soured cream, and season.

Strain the sauce through a sieve into a jug.

Garnish the meatloaf with marjoram and serve with the sauce.