German Meatloaf (False Hare) Recipe
German Meatloaf Recipe filled with hard boiled eggs and known as False Hare
This German Meatloaf (False Hare) is called Hackbraten (Falscher Hase) in Germany.
Ingredients for German Meatloaf:
- 1000 g (2 lbs) of ground beef (10% fat)
- 2 diced shallots
- 1 French roll
- 4 hard boiled eggs (as filling)
- 2 eggs
- 42 g (1.5 oz or 3 tablespoons) of butter
- 40 g (1.5 oz) of bread crumbs plain
- 1 teaspoon of paprika
- 1 teaspoon of thyme flakes
- ½ teaspoon of ground nutmeg
- 3 heaping tablespoons of fresh chopped parsley
- 3 teaspoons of salt
- 500 ml (17 oz) of water
Ingredients for Gravy:
- 1 onion
- 2 tomatoes
- 300 ml (10 oz) of water
- 3 tablespoons of corn starch
Preparation of German meatloaf:
Soak the French roll in water. Boil 4 eggs in water for about ten minutes or use an egg boiler. Make sure to prick your eggs before cooking. Fry the shallots in a pan with butter until transparent. Remove from the stovetop and let them cool down. Mix the meat with 2 eggs, paprika, thyme flakes, nutmeg, salt, shallots, and parsley. Wring the water out your roll between your two hands and add it to the meat. After the shallots have cooled, add them to the meat. Mix all ingredients together.
Divide the meat and form a roll about 30.5 cm (12 inches) long and 12 cm (5 inches) wide. Roll the hard boiled eggs in the breadcrumbs and place them in the center of the meat roll. Make a second roll and cover the meat with the eggs. Press the seam on the ends together and form one big roll. Place the German meatloaf “false hare” in a well-buttered roasting pan.
[Click the pictures to enlarge.]
Preheat your oven to 220°C-230°C (425°F–450°F) and place your meatloaf uncovered on the lowest rack. Cook for about 45 minutes and make sure to add water to the roasting pan from time to time. (Don’t use all the water at once. Should be just enough so that the meat loaf will not burn.) After 45 minutes, add the cut onions and tomatoes to the meatloaf and let it cook for 15–20 more minutes.
Place your German meatloaf on a serving plate. Add the rest of your water to the onions and tomatoes in the roasting. This should help cook loosen the juice from any remaining meat. Pass it through either a sieve or a food mill. Bring it to a boil in a pan. Dissolve corn starch with some cold water in a cup and add to the gravy for thickening. Your “false hare” meatloaf is DONE!
Serve with one of the salads of Oma’s salad bar, or a mix of sweet peas and carrots and a side of Oma’s mashed potatoes. Your family will love it!
