Falscher hase came into prominence after World War II when meat was still scarce but German housewives wanted to put a special dish on the Sunday table.
Ingenious cooks, they mixed together chopped meats, wrapped them around hard-cooked eggs, shaped the mixture into a meatloaf reminiscent of a rabbit (a highly prized meat in Germany) and “roasted” it.
Bacon or speck spikes the flavor, as does parsley, mustard, Hungarian paprika, and sour cream.
- 1 pound ground beef round (or half ground round and half lean pork)
- 1 medium onion (finely chopped)
- 1/2 cup breadcrumbs (divided)
- 2 large eggs
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 teaspoon ground paprika
- 1 teaspoon prepared mustard
- 3 tablespoons parsley (chopped)
- 3 hard-cooked eggs (peeled)
- 4 strips bacon
- 1 cup beef broth
- 1/4 cup water (hot)
- 1/4 cup water (cold)
- 1 teaspoon cornstarch
- 1/2 cup sour cream (low-fat is not recommended)
- Optional: black pepper to taste
- In a large bowl, thoroughly mix together the meat, onion, 3 tablespoons of the breadcrumbs, the 2 raw eggs, salt, pepper, paprika, mustard, and parsley.
- Sprinkle the rest of the breadcrumbs on a cutting board and flatten the meat mixture into a rectangle about 1 inch thick.
- Arrange the whole, hard-cooked eggs in a row down the middle. Fold the sides of the meat patty over the eggs. Form the meat into a nice, free-form loaf shape. Coat liberally with breadcrumbs.
- Heat oven to 350 F.
- Chop 2 strips of bacon into small pieces and brown in a Dutch oven on the stove. Remove bacon pieces and set aside. Brown the meatloaf on all sides in the bacon grease.
- Lay the remaining strips of bacon over the meatloaf, pour 1/2 cup beef broth into the pan and place the Dutch oven in the heated oven. Bake, basting occasionally with the remaining 1/2 cup broth for about 45 minutes. Remove meatloaf to a serving platter, cover with aluminum foil and keep warm.
- Place Dutch oven back on stove top and add 1/4 cup of hot water. Scrape all browned bits from the bottom of the pan.
- Mix cornstarch with 1/4 cup cold water and add to pan. Bring just to a boil, reduce heat and stir in sour cream. Try not to boil after the sour cream has been added.
- Season with optional pepper and reserved bacon bits. Taste before adding more salt.
- Serve meatloaf with boiled, parsley potatoes and steamed green beans.
|Nutritional Guidelines (per serving)|
|Total Fat||33 g|
|Saturated Fat||12 g|
|Unsaturated Fat||13 g|
|Dietary Fiber||2 g|