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Chilean Homemade German-Style Roast Recipe
Chilean Homemade German-Style Roast Recipe

German-style roast, meatloaf, or meat pudding is a rich traditional dish from southern Chile, influenced by German immigration. It is prepared with baked ground beef, although there are also versions made with lamb or pork.

How to make Chilean German-Style Roast?

This is an extremely versatile dish and a very easy recipe to prepare. Ground meat is mixed with breadcrumbs or soaked bread to achieve a firmer texture. Parsley, onions, and bell peppers are added, and the mixture is then layered with whole hard-boiled eggs to form the roast.

Nutritional Information

Category: Main Dishes
Cuisine: Chilean
Calories: 350
Vitamins: B3, B6, B12, D
Minerals: Phosphorus, Potassium
Preparation: 30 minutes
Cooking: 45 minutes
Servings: 6 people

German-Style Roast step by step recipe


  • 600 g ground beef
  • 100 ml milk
  • 6 eggs
  • 4 slices of bread or “marraqueta
  • 3 tablespoons parsley or cilantro
  • 2 tablespoons Parmesan cheese
  • 1 onion
  • 1 carrot
  • 1 tomato
  • Complete seasoning
  • Bacon (optional)
  • Salt
  • Pepper


  1. Place 4 eggs in a small pot with cold water, bring to a boil, and cook for 10 to 12 minutes, depending on size. Cool, peel, and set aside.
  2. Place the slices of bread or “marraqueta” in a deep dish and pour warm milk over them to soak. Mash with a fork until you get a homogeneous mixture and set aside.
  3. In a large bowl, mix the ground beef, soaked bread, finely chopped onion, grated carrot, finely chopped parsley, Parmesan cheese, 2 eggs, and stir everything well. Season with salt, pepper, and complete seasoning to taste.
  4. Preheat the oven to 200°C (392°F) for about 10 minutes, butter a rectangular mold, or use a silicone mold to avoid adding extra fat. Optionally, wash, peel, and slice the tomato to distribute over the mold’s base to prevent the meat from drying out. Season with a little salt and oregano.
  5. Place a third of the meat at the bottom of the mold, arrange the hard-boiled eggs in a row along the middle line, cover the edges, and finally, cover everything very well using the remaining meat mixture.
  6. Place the mold in the preheated oven and bake for 45 to 60 minutes or until it is well-cooked and golden on the surface. Cool for about 5 minutes before unmolding.
  7. Slice and serve the German-style roast while it is hot, either alone or accompanied, for example, with white rice or boiled potatoes.

Tips for a perfect German-Style Roast

One of the main tips for preparing German-style roast is to eliminate excess liquid that may accumulate during cooking to avoid browning on the edges and caramelization of the meat, if necessary.

German-Style Roast with soy meat

If you want a vegetarian version of the German-style roast, soy meat is a common choice. Integrate it into the recipe as you would with animal meat, previously soaked and strained.

Did you know?

In Argentina, it is simply known as “pan de carne” (meat bread); in Germany, they call it “hackbraten”; in the Middle East, it’s called “kebabs”; in Italy, “polpettone” (filled with ham and cheese), and in Cuba, “pulpeta.” Different names for the same basic recipe.


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