Chilean German Meat Bread, often referred to as “Kuchen de Carne,” is a delightful fusion of German and Chilean flavors, embodying a blend of cultures that highlights hearty ingredients and meticulous preparation. This flavorful meatloaf begins with a classic base of ground beef, enriched with the creamy texture of white bread soaked in milk. The blend of mustard, paprika, garlic, parsley, oregano, salt, pepper, and cumin introduces an aromatic depth, reflective of German culinary influences.
The incorporation of finely minced onions and grated carrots not only adds subtle sweetness but also ensures the dish remains moist and succulent. Fresh chopped dill, a herb often found in both German and Chilean kitchens, enhances the mixture with its unique, tangy essence.
Molded into a loaf and covered with a generous layer of bacon slices, this meat bread promises a crispy exterior that contrasts beautifully with its tender, flavorful interior. Baking at 350°F (175°C) for about an hour ensures it reaches the perfect internal temperature, while allowing the bacon to render its fat and infuse the meat with richness.
This dish, with its comforting yet sophisticated taste profile, is a testament to the blending of traditions. The final product, rested and sliced, showcases a mosaic of flavors and textures that pay homage to both its German lineage and its Chilean adaptation. Perfect for family dinners or festive occasions, the Chilean German Meat Bread is a celebration of cultural harmony on a plate.
Ingredients
2 slices of white bread
2/3 cup milk
1 1/2 lb ground beef
3 tbsp mustard
1/2 tsp paprika
1 tsp garlic, finely minced
1 tsp parsley, finely minced
1 tsp oregano, finely minced
1 tsp salt
1 tsp pepper
1 tsp cumin
1 onion, finely minced
1 carrot, grated
2 tbsp chopped dill
6 slices bacon (to cover the meatloaf)
Directions
1. Preheat your oven to 350°F (175°C).
2. Soak the 2 slices of white bread in the 2/3 cup of milk until they are completely softened.
3. In a large bowl, combine the softened bread with the 1 1/2 pounds of ground beef.
4. Add the 3 tablespoons of mustard, 1/2 teaspoon of paprika, 1 teaspoon of finely minced garlic, 1 teaspoon of finely minced parsley, 1 teaspoon of finely minced oregano, 1 teaspoon of salt, 1 teaspoon of pepper, and 1 teaspoon of cumin to the bowl.
5. Add the finely minced onion and grated carrot to the mixture.
6. Add the 2 tablespoons of chopped dill and mix everything thoroughly until well combined.
7. Shape the mixture into a loaf and place it in a baking dish.
8. Layer the 6 slices of bacon over the top of the meatloaf, covering it completely.
9. Place the dish in the preheated oven and bake for approximately 1 hour, or until the internal temperature reaches 160°F (71°C).
10. Let the meatloaf rest for about 10 minutes before slicing and serving.