German Meatloaf Falscher Hase False Hare Food

HACKBRATEN GERMAN MEATLOAF

Steps:

• Melt 2 tablespoons of the butter in a skillet; saute half the onions 5 minutes.
• Mix in the diced bread and parsley; saute 2 minutes.
• Combine this mixture with the beef, pork, egg, salt, and pepper.
• Mix well and shape into a loaf; sprinkle with the bread crumbs.
• Melt the remaining butter in a baking pan.
• Place the loaf in it and add the broth and remaining onions.
• Bake in a 375°F.
• oven 1 1/4 hours, basting frequently.
• Serves 4 to 6 The Complete Round the World Meat Cookbook.

GERMAN MEATLOAF (FALSCHER HASE) "FALSE HARE"

Steps:

• Mix together ground meats, onion, bread crumbs, 3 Tablespoons cold water, and eggs.
• Flavor with salt, praprika, mustard, and parsley.
• Blend ingredients thoroughly.
• Flatten out meat mixture in the shape of a square; about 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.
• Cook cubed bacon in a Dutch oven about 2 minutes.
• Carefully add the vegetable oil, and 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 in uncovered Dutch oven in a preheated 350°F oven for about 30-45 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.
• Mix cornstarch with 1/4 cup water and add to pan.
• Cook until bubbly and thick.
• Remove from heat and stir in sour cream.
• Reheat to warm (do not boil).
• Season with salt and pepper if desired.
• Serve the sauce (on the side), separately.

MOM'S MEATLOAF (GERMAN FALSCHE HASE)

Steps:

• Preheat oven to 400 degrees F.
• Soak white bread in enough milk to make a mush, set aside.
• Mix together ground beef, eggs, onion, salt and pepper; blend well.
• Add bread/milk mixture to the meat mixture.
• Pat meat into a loaf shape and place onto baking sheet with a lip to catch drippings (line the pan with foil for easy cleanup).
• Press bacon slivers gently into top of loaf with pointed tip of a knife.
• Spoon catsup generously (use more or less, to taste) on top of meatloaf, then sprinkle with fine breadcrumbs (the fine breadcrumbs will help catsup from running off).
• Bake for 50-60 minutes, until the meat is nicely browned and topping is caramelized.
• Leftovers make scrumptious sandwiches the following day, so you may wish to double the recipe and make two loaves! My go-to bread for meatloaf sandwiches is Homepride butter-top white (while DH prefers whole-grain); spread with a little catsup and serve sandwiches with sides of My Mother's Bean and Carrot Salad (make ahead).