Juicy Swiss Meatloaf — the Sunday Dinner That Leaves Sandwich Leftovers
Mix minced meat with soaked bread, egg, onion and mustard, shape into a loaf, sear, then roast at 180 °C for 50 minutes. The gravy comes from the pan juices with stock and cream. Core temperature 70 °C, then rest 10 minutes.
Meatloaf is the Sunday dinner that is even better on Monday: cold in slices on bread. It is cheaper than any joint, forgives mistakes and needs no attention in the oven. It stays juicy for the same two reasons as Hacktätschli — soaked bread and meat that is not too lean. The rest is patience.
Ingredients
- 800 g Minced meat (mixed)
- 2 pieces Bread rolls (day-old)
- 1½ dl Milk
- 2 pieces Eggs
- 2 pieces Onions
- 2 pieces Garlic cloves
- 2 tbsp Mustard
- 1½ tsp Salt
- Pepper
- 1 tsp Paprika
- 1 tsp Marjoram (dried)
- 2 tbsp Clarified butter
Gravy
- 2 pieces Carrots
- 3 dl Beef stock
- 1 tbsp Tomato purée
- 1 dl Double cream
- 1 tbsp Cornflour
Method
- 1
Prepare the mix
Tear up the rolls and soak in the milk. Finely chop one onion and the garlic and soften in a little clarified butter. Preheat the oven to 180 °C.
- 2
Mix and shape
Mix the squeezed bread, mince, eggs, softened onion, mustard and seasonings by hand until combined. Shape into an oblong loaf about 8 cm high and smooth the surface.
- 3
Sear
Heat the remaining clarified butter in a roasting pan and sear the loaf all over for 6 to 8 minutes until browned everywhere. This gives the crust and the flavour for the gravy.
- 4
Roast
Roughly chop the second onion and the carrots and scatter around the loaf. Fry the tomato purée briefly, deglaze with the stock. Roast for 50 minutes, basting twice with the juices. Core temperature 70 °C.
- 5
Gravy
Take out the loaf and rest it in foil for 10 minutes. Press the pan juices and vegetables through a sieve into a pan, add the cream, bring to the boil and thicken with the cornflour mixed in a little water. Season, slice the loaf.
Tips
- A Sunday filling: place 3 hard-boiled eggs down the centre of the loaf — every slice then looks like it came from the butcher's. Or mix 100 g diced cheese into the mixture.
- Cold in thin slices, meatloaf is the best sandwich filling of the week. Keeps three days in the fridge, three months frozen in slices.
- A meat thermometer removes the guesswork. 70 °C in the centre and the loaf is cooked but juicy. Without one: the juices should run clear.
What can I substitute?
If mixed mince is not available. The bacon brings back the fat that pure beef lacks.
Potato makes the loaf especially tender and is the gluten-free answer.
A lighter, clearer gravy. Use a little more cornflour to thicken.
Nutrition per serving
Estimated from the ingredients.
Frequently asked questions
How long does meatloaf need in the oven?
At 180 °C about 50 minutes for 800 g after searing, 60 minutes for 1 kg. The safe measure is the core temperature: 70 °C in the centre. Without searing it needs 10 minutes longer.
Why does my meatloaf fall apart when sliced?
Not enough binding or sliced too soon. Two eggs to 800 g meat plus the soaked bread bind it; then the loaf must rest 10 minutes so the juices settle. Straight from the oven, any loaf falls apart.
Can I prepare meatloaf ahead?
Yes, shaped and raw it keeps a day covered in the fridge. Or fully cooked: reheated in slices in the gravy, it is at least as good on day two.
What goes with meatloaf?
Mashed potato is the classic because it soaks up the gravy. Otherwise noodles, Spätzli or fried potatoes, with carrots, peas or a leaf salad.
How much does meatloaf cost per person?
About 3 CHF per person for six portions with Swiss mince — roughly half the price of a joint. Less with meat on promotion.
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