Best of Austrian Cuisine/Elisabeth Mayer-Browne 2001

Meat Loaf (Faschierter Braten)
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
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INGREDIENTS:
1 lb ground beef 1 lb ground pork 3 white rolls
1 egg 2 oz bacon fat = 2 tablespoons salt and pepper
1 oz chopped parsley = 2 tablespoons 2 oz chopped onion = 1 medium sized 1 oz lard = 1 tablespoon (for frying onion)
2 oz flour = 1/2 cup 2 oz lard (for melting) = 2 tablespoons 1 pinch marjoram



1 See that the beef is ground from a lean piece, whole the pork can be fat. In a bowl, mix the meat with the rolls (previously soaked in a little milk and water and which have been squeezed well and put through the mincer). Add the chopped bacon, the chopped parsley, the chopped and fried onion, the egg, salt and pepper. Mix all ingredients well, and make into a loaf shape with some bread crumbs in a greased loaf pan or a shallow baking dish. Now heat the two ounces of lard, pour over the loaf, and put into a moderately hot oven. Add a little soup or stock after a few minutes, baste frequently and bake for 1-1/2 hours. If liked, you can add a cup of sour cream to the gravy after you have spooned off the surplus fat, and return to the oven for a few more minutes. It is served with various salads, creamed potatoes, various vegetables.

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