False Hare (German Meatloaf)
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- 1/2 lean ground beef
- 1/2 lean ground pork
- 1 medium onion, chopped
- 3 tablespoons bread crumbs
- 3 tablespoons cold water
- 2 large eggs
- 1/2 teaspoon salt
- 1 teaspoon paprika
- 1 teaspoon prepared mustard
- 2 tablespoons chopped parsley
- 3 hard cooked eggs, peeled
- 4 bacon strips
- 4 tablespoons vegetable oil
- 1 cup beef broth
- 1/4 cup hot water
- 1 teaspoon cornstarch
- 1/4 cup water
- 1/2 cup sour cream
- Heat oven to 350 degrees F.
- Thoroughly mix ground meats, onion, bread crumbs, 3 tablespoons cold wate, and
eggs. Season with salt, paprika, mustard and parsley. Blend ingredients thoroughly.
- Flatten out meat mixture in the shape of an 8-inch square. Arrange whole hard cooked
eggs in a row along the middle of the meat. Fold sides of meat patty 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 oven for about 45 minutes.
- While meat is baking, gradually pour hot beef broth over the top of the meatloaf, brushing
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 and add cornstarch that has been mixed with 1/4 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.
Yield: 4 servings
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