Austrian Meatloaf (Faschierter Braten)

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.

Cuisine: Austria · categories: Austrian recipes; Easy recipes; Main course recipes; Recipes; Recipes using bread crumb; Recipes using egg; Recipes using garlic; Recipes using ground beef; Recipes using ground pork; Recipes using marjoram; Recipes using milk; Recipes using vegetable broth and stock; Recipes without servings; Roasted recipes

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