Difficulty Level: Easy
Recipe Id: GER109
Falscher Hase/False Hare (German Meatloaf)
- 1/2 lb ground beef; lean
- 1/2 lb ground pork; lean
- 1 onion; medium, chopped
- 3 tablespoon bread crumbs
- 3 tablespoon water; cold
- 2 eggs; large
- 1/2 teaspoon salt
- 1 teaspoon paprika
- 1 teaspoon mustard; prepared
- 2 tablespoon parsley; chopped
- 3 hard cooked eggs; peeled
- 4 bacon; strips
- 4 tablespoon vegetable oil
- 1 cup veal stock
- 1/4 cup veal stock
- 1 teaspoon cornstarch
- 1/4 cup water
- 1/2 cup sour cream
- Thoroughly mix ground meats, onion, bread crumbs, 3 T cold water, and eggs.
- Flavor with salt, praprika, mustard, and parsley. Blend ingredients thoroughly.
- Flatten out meat mixture in the shape of a square, (8 X 8-inches).
- Arrange whole hard-boiled eggs in a row along the middle of the meat.
- Fold sides of meat pattie over the eggs.
- Shape meat carefully into a loaf resembling a flat bread loaf. Occasionally rinse hands in cold water to prevent sticking.
- Cube 2 strips bacon; cook in a Dutch oven about 2 minutes.
- Carefully add the vegetable oil; heat.
- Place meatloaf in the Dutch oven and cook until browned on all sides.
- Cut remaining bacon strips in half and arrange over the top of the meatloaf.
- Place uncovered Dutch oven in a 350 degree preheated oven for about 45 minutes.
- While meat is baking, gradually pour hot veal stock over the top of the meatloaf; brush occasionally with pan drippings.
- When done remove meat to a preheated platter and keep it warm.
- Add 1/4 cup of veal stock to pan and scrape all particles from the bottom.
- Bring to a gentle boil and add cornstarch that has been mixed with 1/4 cup water.
- Cook until bubbly and thick.
- Remove from heat and stir in sour cream.
- Reheat to warm.
- Season with salt and pepper if desired.
Serve the sauce separately.