Recipe for cooking Heidelberg Meat Loaf
Recipes from Germany and Austria :: German and Austrian Main Dish Meats
1 1/2 lb. (one and a half lbs. ) lean ground beef
3 slices rye bread, torn up
1 c. beer or bouillon - any brand
1 large egg
1/4 c. chopped onion
1 tsp. salt
1 tsp. caraway seed (optional)
1/2 tsp. celery seed
1/4 tsp. pepper
Preheat oven to 350 degrees fahrenheit.
Mix all of the ingredients together. Spread the mixture into an ungreased 9 x 5-in. loaf pan. Bake uncovered or without a lid for 1 to 1 1/4 hours.
Drain off the excess fat and let stand for 5-10 mins. before slicing.
Serve on a heated platter.
Makes 4 servings.
