Falscher Hase (False Hare (German Meatloaf))
Submitted by eare
Classic German meatloaf stuffed with whole hard-boiled eggs, wrapped in bacon and roasted until crispy outside with tender beef-pork filling, served with sour cream gravy.
YIELD
4 servingsPREP
25 minCOOK
60 minREADY
85 minFalscher Hase (literally ‘false hare') hides hard-boiled eggs inside a beef and pork meatloaf, creating surprise yellow centers when sliced.
Bacon crisps on top while the loaf roasts, dripping fat into the pan for gravy.
The meat mixture stays moist from pan drippings brushed over during baking.
Sour cream gravy balances the rich, bacon-wrapped exterior.
Chef Tips
- Rinse hands in cold water frequently when shaping the loaf to keep meat from sticking to your fingers
- Line up hard-boiled eggs in a tight row down the center so every slice shows egg rings
- Brush with hot beef broth every 15 minutes during baking to prevent dry, cracked surface
- Let meatloaf rest 10 minutes before slicing so juices redistribute and eggs stay centered in each slice
Ingredients
Directions
Thoroughly mix ground meats, onion, bread crumbs, 3 tablespoon 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 350℉ (180℃) F 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 ¼ 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 ¼ 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.
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