First of all there is no “typical German home meal”. German cuisine is extremely regional. A typical home meal in Swabia will look different to one in North Germany for example.
Also often home meals will include stuff like Spaghetti Bolognese or whatever, especially during the week.
If this is about traditional German food, the best to check this would be the “Sonntagsbraten” (Sunday roast) where you typically do traditional German meals (especially if grandma cooks ^^).
But again - this food will be completely different depending on from what region of Germany you come.
In Swabia it might be something like that, called the “Pot of Stuttgart”:
This is Pork filet with Swabian Noodles (called “Spätzle”) and vegetables, cooked together in the oven.
In Bavaria it might be something like that, Braten (might be translated with “Steak”, though Braten is not really steak, Braten is typically baked in the oven) with Dumplings (in this picture two kinds of dumplings - “Semmelknödel” (made from bread) and Potato Dumplings, both typical side dishes in Bavaria):
Further North in Germany it might be something like Sauerbraten (“Sour Steak”, losely translated):
In this region a sidedish of potatoes would be far more typical. The meat used is beef here (while in South Germany Pork would be more typical, though regional beef recipes are also known).
And here would be a typical speciality from Berlin, “Berlin Liver” (no idea if it is cooked at home or only in restaurants, I am not from Berlin, I am from South Germany), typical sidedish is mashed potatoes here:
Another recipe more from north Germany would be Rouladen, either with Potatoes or with Potato Dumplings:
And if Grandma came from former Sudetenland (or learned cooking from her mother from that area) - that is Bohemia, today Czech Republic - it even might be something like that (Karlsberger Braten with Serviette-Dumplings):
(Note how the Dumplings look quite different - this is Bohemia-Style!!! Or Austria-Style, they also cook like this in some regions - or Czech Style)
Here is another type of “Braten”, I think it is more South German, but this one could probably also be found in North Germany:
Note all these three are typical “Sunday specials”, you do not cook like this on workdays. On workdays it is often quick stuff which is also often not “typical German food”.
There’s a lot of other (Quick) regional specialities. For example Swabian Noodles with Cheese, or (again Swabia) Noodles with Sausages and Lentils (with some vinegar on the lentils), or Dumplings with Mushrooms in Creme-Sauce (Bavaria) or special meshed meat (typical North German recipe). That is stuff you might find also under the week. Though really under the week it is often some “quick type of international food”, like Spaghetti or Schnitzel or some sort of meat with rice or whatever.
