This was posted on Google+…<\/a><\/div>\n","protected":false},"excerpt":{"rendered":"Hackfleischgerichte werden kalorien\u00e4rmer, wenn man das eingeweichte Br\u00f6tchen durch Magerquark ersetzt. Das f\u00fchrt au\u00dferdem dazu, das das Hackfleisch nach dem Garen locker und w\u00fcrzig ist. This was posted on Google+…<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[194],"tags":[82],"class_list":["post-3567","post","type-post","status-publish","format-standard","hentry","category-kochtip","tag-hackfleisch","item-wrap"],"yoast_head":"\n
Hackfleisch<\/title>\n<meta name=\"description\" content=\"- Hackfleisch\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/01\/15\/hackfleisch-hackflei\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Hackfleisch\" \/>\n<meta property=\"og:description\" content=\"- Hackfleisch\" \/>\n<meta property=\"og:url\" content=\"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/01\/15\/hackfleisch-hackflei\/\" \/>\n<meta property=\"og:site_name\" content=\"Steffen's Haushaltsblog\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/steffen.thomas1\" \/>\n<meta property=\"article:author\" content=\"https:\/\/www.facebook.com\/steffen.thomas1\" \/>\n<meta property=\"article:published_time\" content=\"2012-01-15T13:05:16+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2012-01-15T17:15:54+00:00\" \/>\n<meta name=\"author\" content=\"Steffen\" \/>\n<meta name=\"twitter:label1\" content=\"Verfasst von\" \/>\n\t<meta name=\"twitter:data1\" content=\"Steffen\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/01\\\/15\\\/hackfleisch-hackflei\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/01\\\/15\\\/hackfleisch-hackflei\\\/\"},\"author\":{\"name\":\"Steffen\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"headline\":\"Hackfleisch\",\"datePublished\":\"2012-01-15T13:05:16+00:00\",\"dateModified\":\"2012-01-15T17:15:54+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/01\\\/15\\\/hackfleisch-hackflei\\\/\"},\"wordCount\":37,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"keywords\":[\"Hackfleisch\"],\"articleSection\":[\"Kochtip\"],\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/01\\\/15\\\/hackfleisch-hackflei\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/01\\\/15\\\/hackfleisch-hackflei\\\/\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/01\\\/15\\\/hackfleisch-hackflei\\\/\",\"name\":\"Hackfleisch\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\"},\"datePublished\":\"2012-01-15T13:05:16+00:00\",\"dateModified\":\"2012-01-15T17:15:54+00:00\",\"description\":\"- Hackfleisch\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/01\\\/15\\\/hackfleisch-hackflei\\\/#breadcrumb\"},\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/01\\\/15\\\/hackfleisch-hackflei\\\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/01\\\/15\\\/hackfleisch-hackflei\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Hackfleisch\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\",\"name\":\"Steffen's Haushaltsblog\",\"description\":\"Kunst trifft Essen - Viele Bilder sind KI Kreationen und keine realen Abbildungen. - t.me\\\/ki_kunst \",\"publisher\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"de\"},{\"@type\":[\"Person\",\"Organization\"],\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\",\"name\":\"Steffen\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"de\",\"@id\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g\",\"url\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g\",\"contentUrl\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g\",\"caption\":\"Steffen\"},\"logo\":{\"@id\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g\"},\"sameAs\":[\"https:\\\/\\\/sthomas.de\",\"https:\\\/\\\/www.facebook.com\\\/steffen.thomas1\",\"https:\\\/\\\/x.com\\\/steto123\"],\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/author\\\/wp_admin\\\/\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Hackfleisch","description":"- Hackfleisch","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/01\/15\/hackfleisch-hackflei\/","og_locale":"de_DE","og_type":"article","og_title":"Hackfleisch","og_description":"- Hackfleisch","og_url":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/01\/15\/hackfleisch-hackflei\/","og_site_name":"Steffen's Haushaltsblog","article_publisher":"https:\/\/www.facebook.com\/steffen.thomas1","article_author":"https:\/\/www.facebook.com\/steffen.thomas1","article_published_time":"2012-01-15T13:05:16+00:00","article_modified_time":"2012-01-15T17:15:54+00:00","author":"Steffen","twitter_misc":{"Verfasst von":"Steffen"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/01\/15\/hackfleisch-hackflei\/#article","isPartOf":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/01\/15\/hackfleisch-hackflei\/"},"author":{"name":"Steffen","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#\/schema\/person\/910dc13be3cb31f39d8707d607e929e8"},"headline":"Hackfleisch","datePublished":"2012-01-15T13:05:16+00:00","dateModified":"2012-01-15T17:15:54+00:00","mainEntityOfPage":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/01\/15\/hackfleisch-hackflei\/"},"wordCount":37,"commentCount":0,"publisher":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#\/schema\/person\/910dc13be3cb31f39d8707d607e929e8"},"keywords":["Hackfleisch"],"articleSection":["Kochtip"],"inLanguage":"de","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/wissen.science-and-fun.de\/kochen\/2012\/01\/15\/hackfleisch-hackflei\/#respond"]}]},{"@type":"WebPage","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/01\/15\/hackfleisch-hackflei\/","url":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/01\/15\/hackfleisch-hackflei\/","name":"Hackfleisch","isPartOf":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#website"},"datePublished":"2012-01-15T13:05:16+00:00","dateModified":"2012-01-15T17:15:54+00:00","description":"- Hackfleisch","breadcrumb":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/01\/15\/hackfleisch-hackflei\/#breadcrumb"},"inLanguage":"de","potentialAction":[{"@type":"ReadAction","target":["https:\/\/wissen.science-and-fun.de\/kochen\/2012\/01\/15\/hackfleisch-hackflei\/"]}]},{"@type":"BreadcrumbList","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/01\/15\/hackfleisch-hackflei\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/wissen.science-and-fun.de\/kochen\/"},{"@type":"ListItem","position":2,"name":"Hackfleisch"}]},{"@type":"WebSite","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#website","url":"https:\/\/wissen.science-and-fun.de\/kochen\/","name":"Steffen's Haushaltsblog","description":"Kunst trifft Essen - Viele Bilder sind KI Kreationen und keine realen Abbildungen. - t.me\/ki_kunst ","publisher":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#\/schema\/person\/910dc13be3cb31f39d8707d607e929e8"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/wissen.science-and-fun.de\/kochen\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"de"},{"@type":["Person","Organization"],"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#\/schema\/person\/910dc13be3cb31f39d8707d607e929e8","name":"Steffen","image":{"@type":"ImageObject","inLanguage":"de","@id":"https:\/\/secure.gravatar.com\/avatar\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g","url":"https:\/\/secure.gravatar.com\/avatar\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g","caption":"Steffen"},"logo":{"@id":"https:\/\/secure.gravatar.com\/avatar\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g"},"sameAs":["https:\/\/sthomas.de","https:\/\/www.facebook.com\/steffen.thomas1","https:\/\/x.com\/steto123"],"url":"https:\/\/wissen.science-and-fun.de\/kochen\/author\/wp_admin\/"}]}},"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p1tRoY-Vx","jetpack-related-posts":[{"id":1922,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/06\/07\/hackfleisch-tomaten-spiese\/","url_meta":{"origin":3567,"position":0},"title":"Hackfleisch-Tomaten Spie\u00dfe","author":"Steffen","date":"7. Juni 2011","format":false,"excerpt":"Zutaten 400 Gramm Gemischtes Hackfleisch 2 Eier 2 EL Schnittlauch 80 Gramm Zwiebeln (1 St\u00fcck) 2 Knoblauchzehen 1 TL Mittelscharfer Senf 1 Altbackenes Br\u00f6tchen Thymian Koriander Majoran Salz Pfeffer 12 Kirschtomaten Kresse Zubereitung Zwiebel sch\u00e4len und fein w\u00fcrfeln. Knoblauchzehen sch\u00e4len und fein hacken. Altbackens Br\u00f6tchen zerkleinern und mit den Eiern\u2026","rel":"","context":"In "Grill"","block_context":{"text":"Grill","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/grill\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":136,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/07\/mexikanisches-hackfleisch\/","url_meta":{"origin":3567,"position":1},"title":"Mexikanisches Hackfleisch","author":"Steffen","date":"7. April 2011","format":false,"excerpt":"Mexikanisches Hackfleisch 4 Zwiebeln1 Knoblauchzehe2 \u00c4pfel3 Pfefferschoten500 g Rinderhackfleisch3 El \u00d6l3 gro\u00dfe gesch\u00e4lte Tomaten50 g Rosinen10 gef\u00fcllte Oliven30 g Pinienkerne1 Prise Zimt1\/2 Tl CurrySalzschwarzer Pfeffer Zwiebeln sch\u00e4len und w\u00fcrfeln. Die gesch\u00e4lte Knoblauchzehe fein hacken. \u00c4pfel sch\u00e4len und in St\u00fccke schneiden. die Pfefferschoten entkernen und klein schneiden.Hackfleisch in hei\u00dfem \u00d6l unter\u2026","rel":"","context":"In "Hauptgerichte"","block_context":{"text":"Hauptgerichte","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/hauptgerichte\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":1107,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/26\/aubergine-und-tomaten-mit-hackfleisch\/","url_meta":{"origin":3567,"position":2},"title":"Aubergine und Tomaten mit Hackfleisch","author":"Steffen","date":"26. April 2011","format":false,"excerpt":"Zutaten: 1 grosse Aubergine 3 grosse Reife Tomaten oder 2 Reife Fleischtomaten 300 g Rindergehacktes 150 g Schafsk\u00e4se (mild) 3 Grosse Bl\u00e4tterteigscheiben (ein wenig mehr als die Grundfl\u00e4che der Auflaufform) 1 Zwiebel 3 Mittelgrosse Knoblauchzehen 1\/4l Rinderfond mittelkr\u00e4ftig (auch Fleischbr\u00fche, wenn nichts anderes da ist) 3 El. Tomatenmark 5 El.\u2026","rel":"","context":"In "Gem\u00fcse & Obst"","block_context":{"text":"Gem\u00fcse & Obst","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/gemuse\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":439,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/11\/italienischer-hackbraten\/","url_meta":{"origin":3567,"position":3},"title":"Italienischer Hackbraten","author":"Steffen","date":"11. April 2011","format":false,"excerpt":"Zutaten: 400 g Hackfleisch 2 gekochte Kartoffeln Salz schwarzer Pfeffer 1 Ei 1 EL Semmelbr\u00f6sel 1\/8 l Mineralwasser 1 zerdr\u00fcckte Knoblauchzehe 1-2 EL Kapern 1 Bund gehackte Petersilie 250 g frische Pilze (Champignons, Pfifferlinge u.\u00e4.) 2 EL Butter Zubereitung: Hackfleisch mit den durchgepre\u00dften Kartoffeln, Salz, Pfeffer, Ei und Semmelbr\u00f6seln vermengen.\u2026","rel":"","context":"In "Hauptgerichte"","block_context":{"text":"Hauptgerichte","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/hauptgerichte\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":756,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/19\/hollandischer-hackfleisch-fladen\/","url_meta":{"origin":3567,"position":4},"title":"Holl\u00e4ndischer Hackfleisch-Fladen","author":"Steffen","date":"19. April 2011","format":false,"excerpt":"Zutaten: 1 Pizzateig, Block (500g) Etwas Mehl zum Auswallen Belag 150 g Edamer oder Gouda 1-2 Knoblauchzehen 100 g Zwiebeln 1 Gr\u00fcne Peperoni (ca. 150g) 300 g Gemischtes Hackfleisch 1 EL Erdnuss\u00f6l (15g) 2 EL Tomatenpur\u00e9e 2 EL Tomatenketchup Paprika Cayennepfeffer Salz 100 ml Weisswein Zubereitung: Den Teig zu einer\u2026","rel":"","context":"In "Hauptgerichte"","block_context":{"text":"Hauptgerichte","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/hauptgerichte\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":999,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/25\/hackfleisch-lasagne\/","url_meta":{"origin":3567,"position":5},"title":"Hackfleisch-Lasagne","author":"Steffen","date":"25. April 2011","format":false,"excerpt":"Zutaten: 1 Zwiebel 1 M\u00f6hre 1 St\u00e4ngel Bleichsellerie 2 El Oliven\u00f6l 400 g Rinderhackfleisch 1\/8 l Wei\u00dfwein 1\/8 l Fleischbr\u00fche 1 Dose gesch\u00e4lte Tomaten (850 ml) Salz schwarzer Pfeffer 250 g Mozzarella 150 g Lasagnebl\u00e4tter 200 ml B\u00e9chamelsauce 50 g geriebener Parmesan Zubereitung: Zwiebel, M\u00f6hre und Bleichsellerie putzen und fein\u2026","rel":"","context":"In "Hauptgerichte"","block_context":{"text":"Hauptgerichte","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/hauptgerichte\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]}],"jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/3567","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/comments?post=3567"}],"version-history":[{"count":1,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/3567\/revisions"}],"predecessor-version":[{"id":3571,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/3567\/revisions\/3571"}],"wp:attachment":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/media?parent=3567"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/categories?post=3567"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/tags?post=3567"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}