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Nutritional Guidelines (per serving) | |
---|---|
574 | Calories |
33g | Fat |
18g | Carbs |
49g | Protein |
Nutrition Facts | |
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Servings: 4 | |
Amount per serving | |
Calories | 574 |
% Daily Value* | |
Total Fat 33g | 42% |
Saturated Fat 12g | 61% |
Cholesterol 502mg | 167% |
Sodium 584mg | 25% |
Total Carbohydrate 18g | 7% |
Dietary Fiber 2g | 7% |
Protein 49g | |
Calcium 162mg | 12% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
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 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.
Ingredients
- 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
Steps to Make It
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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.
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Sprinkle the rest of the breadcrumbs on a cutting board and flatten the meat mixture into a rectangle about 1 inch thick.
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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.
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Heat oven to 350 F.
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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.
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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.
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Place Dutch oven back on stovetop and add 1/4 cup of hot water. Scrape all browned bits from the bottom of the pan.
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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.
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Season with optional pepper and reserved bacon bits. Taste before adding more salt.
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Serve meatloaf with boiled, parsley potatoes, and steamed green beans.
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