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    You are in: Home / Recipes / German Meatloaf (Falscher Hase) "False Hare" Recipe
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    German Meatloaf (Falscher Hase) "False Hare"

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    10 mins

    45 mins

    Dee514's Note:

    This is a "traditional" recipe which uses ground beef, ground pork and ground veal.

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    Units: US | Metric



    1. 1
      Mix together ground meats, onion, bread crumbs, 3 Tablespoons cold water, and eggs.
    2. 2
      Flavor with salt, praprika, mustard, and parsley.
    3. 3
      Blend ingredients thoroughly.
    4. 4
      Flatten out meat mixture in the shape of a square; about 8 X 8 inches.
    5. 5
      Arrange whole hard-boiled eggs in a row along the middle of the meat.
    6. 6
      Fold sides of meat pattie over the eggs.
    7. 7
      Shape meat carefully into a loaf, resembling a flat bread loaf.
    8. 8
      Cook cubed bacon in a Dutch oven about 2 minutes.
    9. 9
      Carefully add the vegetable oil, and heat.
    10. 10
      Place meatloaf in the Dutch oven and cook until browned on all sides.
    11. 11
      Cut remaining bacon strips in half and arrange over the top of the meatloaf.
    12. 12
      Place in uncovered Dutch oven in a preheated 350°F oven for about 30-45 minutes.
    13. 13
      While meat is baking, gradually pour hot beef broth over the top of the meatloaf; brush occasionally with pan drippings.
    14. 14
      When done remove meat to a preheated platter and keep it warm.
    15. 15
      Add 1/4 cup of hot water to pan and scrape all particles from the bottom.
    16. 16
      Bring to a gentle boil.
    17. 17
      Mix cornstarch with 1/4 cup water and add to pan.
    18. 18
      Cook until bubbly and thick.
    19. 19
      Remove from heat and stir in sour cream.
    20. 20
      Reheat to warm (do not boil).
    21. 21
      Season with salt and pepper if desired.
    22. 22
      Serve the sauce (on the side), separately.

    Browse Our Top Pork Recipes

    Ratings & Reviews:

    • on February 27, 2003


      Exceptional flavor and the eggs in the middle are so attractive.. Make sure you place the eggs right across the meatloaf so all slices get a slice of egg. I used 4 boiled eggs.. This is wonderful to serve cold as well for a luncheon with a green salad & crusty rolls. I served this for dinner with lightly buttered noodles, steamed broccoli, and baby carrots. The sauce is lovely over the noodles. Easy step by step instructions. Thank you Mimi for a great recipe

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 08, 2013


      !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!<br/> !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!<br/> <br/> !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 16, 2010


      This is how we make this dish as well. It goes great with mashed potatoes. The eggs in the middle are great, they not only make it look more interesting than a plain meat loaf, they also make sure than you don't end up with a dry outside to reach a fully cooked inside. We usually add a bit of chili pepper to it too to give it more of a kick but this isn't necessary if you have picky eaters, as it isn't traditional. It makes for a cheap and filling "Sunday roast."

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)


    Nutritional Facts for German Meatloaf (Falscher Hase) "False Hare"

    Serving Size: 1 (365 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 684.8
    Calories from Fat 489
    Total Fat 54.4 g
    Saturated Fat 17.6 g
    Cholesterol 351.6 mg
    Sodium 877.8 mg
    Total Carbohydrate 13.4 g
    Dietary Fiber 1.1 g
    Sugars 2.5 g
    Protein 34.0 g

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