Serving old-country cuisineMickey and Minnie's Inn finds a niche with German meals
Dottie Garbutt, chef at Mickey and Minnie's Inn in the Cologne section of Galloway Township, puts some spatzle in a saute pan while two trays of Hackbraten (German meatloaf) wait on the counter.
- Dottie’s Hackbraten
1 pound ground beef
1 pound ground veal
1 pound ground pork
1 cup red onions, finely diced
6 slices marble Jewish rye bread
2 cups Oktoberfest Beer, Hacker Pschorr or Becks
2 tablespoons coarse stone ground mustard
2 teaspoons celery seed
2 teaspoons caraway seed
1 whole dill pickle, finely chopped
1/4 cup cooked diced bacon
2 shallots, finely diced
1 teaspoon salt
2 teaspoons black pepper
2 tablespoons fresh parsley, chopped
8 slices bacon, uncooked for the top
Preheat oven to 350 degrees. Soak the marble bread in the Oktoberfest beer. Finely chop the onion, shallots and pickle. Mix in with the ground meat, then add eggs, beer-soaked marble bread and all additional seasonings.
Transfer meatloaf mixture to baking pan. Top with the sliced bacon, cover with foil and bake for about 45 minutes. Remove foil and continue to cook until the bacon is crisp and meatloaf is cooked through, about 20 minutes.
Serve with sauerbraten gravy, spatzle, German potato salad and red cabbage.
By Dottie Garbutt, Mickey and Minnie’s Inn
- Mickey and Minnie's Inn
733 West White Horse Pike, Cologne
Open daily, 11 a.m. to 10 p.m., Call 609-965-1877
Posted: Tuesday, October 16, 2012 12:01 am
Tuesday, October 16, 2012 12:01 am.