Ingredients for German Meatloaf Falscher Hase False Hare
- 1 1/2 pounds lean ground beef
- 1 pound lean ground pork
- 1/2 cup finely chopped onion
- 3/4 cup fresh breadcrumbs
- 1/4 cup cold water
- 2 large eggs
- 1 1/2 teaspoons salt
- 1 teaspoon paprika
- 1 teaspoon prepared mustard
- 1/4 cup fresh parsley, chopped
- 4 hard-boiled eggs
- 8 slices bacon
- 1 tablespoon vegetable oil
- 1 cup hot beef broth
- 1/4 cup hot water
- 2 tablespoons cornstarch
- 1/2 cup sour cream
- pepper to taste
- 1/4 cup water (for cornstarch slurry)
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this German Meatloaf Falscher Hase False Hare? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make German Meatloaf Falscher Hase False Hare
- Preheat oven to 350°F (175°C).
- In a large bowl, gently combine ground beef, ground pork, onion, bread crumbs, cold water, eggs, salt, paprika, mustard, and parsley. Mix until just combined; do not overmix.
- Flatten the meat mixture into an 8x8 inch square on a large piece of plastic wrap.
- Arrange the hard-boiled eggs in a single row down the center of the meat.
- Fold the sides of the meat over the eggs, then carefully shape the mixture into a loaf.
- Cook diced bacon in a Dutch oven over medium heat for 2 minutes until lightly browned.
- Add vegetable oil to the Dutch oven. Carefully place the meatloaf in the Dutch oven and brown on all sides.
- Arrange halved bacon strips over the top of the meatloaf.
- Transfer the Dutch oven to the preheated oven and bake for 30-45 minutes.
- During the last 15-20 minutes of baking, gradually pour hot beef broth over the meatloaf, basting occasionally with pan drippings.
- Remove the meatloaf to a serving platter and keep warm.
- Add 1/4 cup hot water to the Dutch oven and scrape up any browned bits from the bottom.
- In a small bowl, whisk together cornstarch and 1/4 cup water until smooth.
- Bring the pan juices to a gentle boil, then whisk in the cornstarch mixture. Cook until thickened and bubbly.
- Remove from heat and stir in sour cream. Reheat gently if needed.
- Season the sauce with salt and pepper to taste.
- Serve the meatloaf hot, sliced, with the gravy on the side.
Nutrition Information (Approximate per serving)
Sodium
36 g
Sugar
10g
Fat
88g
Carbs
4g
