Juicy meatloaf (Hackbraten) with paprika cream sauce

Preparation

1. Slice the bread rolls, pour over water, leave to soak for 10 minutes and squeeze out well. Cut the gherkins and onions into very fine cubes.
2. Heat 1 tbsp butter, sweat the onions in it until translucent, add the parsley and tip the mixture into a bowl.
3. Add the rolls, gherkins, minced meat, eggs and lemon juice, season with salt, black pepper and cayenne pepper and knead everything vigorously.
4. Melt the remaining butter and use it to grease a baking dish. Shape the meat mixture into a loaf, place it in the dish and bake on the lower shelf at 180 °C fan for 30 minutes, brushing several times with the melted butter.
5. For the sauce, heat the stock and stir in the cream, crème fraîche and paprika. Pour the sauce over the meatloaf and cook for another 10 to 15 minutes.
6. Slice the meatloaf and serve with the sauce; boiled potatoes go well with it.

Drink with it

• Dark beer · excellent match

  Munich Dunkel or Märzen

  The malt of the Dunkel mirrors the browned crust, and the mild bitterness keeps the cream sauce lean.

  Which beer goes with food? More than just pils with barbecue ↗

• Red wine · good match

  Spätburgunder (Pinot Noir) or Zweigelt, fruity and low in tannin

  Soft tannins and red fruit suit minced meat and paprika without clashing with the acidity of the gherkin.

  Which wine pairs with food? A simple approach to choosing ↗

• Pale lager · good match

  Helles or Pils

  Carbonation and fine bitterness clear fat and cream from the palate.

  Pils or Helles: What's the Difference? ↗

• White wine · good match

  Grauburgunder (Pinot Gris), dry

  Smoothness and mild acidity pick up the cream sauce, and the lemon note in the meat mixture finds its counterpart.