Title: Falscher Hase (False Hare (German Meatloaf))
Categories: German Meat Entree Ethnic
Yield: 4 Servings
| 1/2 | lb | Ground Beef; Lean |
| 1/2 | lb | Ground Pork; Lean |
| 1 | | Onion; Medium, Chopped |
| 3 | tb | Bread Crumbs |
| 3 | tb | Water; Cold |
| 2 | | Eggs; Large |
| 1/2 | ts | Salt |
| 1 | ts | Paprika |
| 1 | ts | Mustard; Prepared |
| 2 | tb | Parsley; Chopped |
| 3 | | Hard Cooked Eggs; Peeled |
| 4 | | Bacon; Strips |
| 4 | tb | Vegetable Oil |
| 1 | c | Beef Broth |
| SAUCE |
| 1/4 | c | Water; Hot |
| 1 | ts | Cornstarch |
| 1/4 | c | Water |
| 1/2 | c | 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 preheated oven for about 45 minutes. While meat is baking,
gradually pour hot beef broth 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 hot water 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.