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.