Mom's Meatloaf (German Falsche Hase)
"Meatloaf served with green beans and mashed potatoes is a tried and true family pleasing comfort meal. Serve extra catsup at the table. I usually double the recipe and make two loaves in order to have extra for meatloaf sandwiches the next day. YUM! Recipe is from my mother who learned it from my Oma, growing up. P.S. My Mother's Bean and Carrot Salad made ahead is a nice side with the meatloaf sandwiches."
photo by BecR2400
- Ready In:
- 1hr 15mins
- Ingredients:
- 9
- Yields:
-
1 loaf
- Serves:
- 6
ingredients
- 1 1⁄3 lbs ground beef (I like it with ground round)
- 2 eggs
- 3 tablespoons onions, finely chopped
- salt and pepper, to taste
- 1 slice white bread, torn into 1/2 inch chunks
- 1⁄8 - 1⁄4 cup milk
- 1 slice bacon, uncooked, cut crosswise into narrow strips (1/4-inch x 1-inch slivers)
- 1 tablespoon fine breadcrumbs (generous, a grated hard roll, oats or wheat germ will do)
- 1 tablespoon catsup (generous)
directions
- Preheat oven to 400 degrees F.
- Soak white bread in enough milk to make a mush, set aside.
- Mix together ground beef, eggs, onion, salt and pepper; blend well.
- Add bread/milk mixture to the meat mixture.
- Pat meat into a loaf shape and place onto baking sheet with a lip to catch drippings (line the pan with foil for easy cleanup).
- Press bacon slivers gently into top of loaf with pointed tip of a knife.
- Spoon catsup generously (use more or less, to taste) on top of meatloaf, then sprinkle with fine breadcrumbs (the fine breadcrumbs will help catsup from running off).
- Bake for 50-60 minutes, until the meat is nicely browned and topping is caramelized.
- Leftovers make scrumptious sandwiches the following day, so you may wish to double the recipe and make two loaves! My go-to bread for meatloaf sandwiches is Homepride butter-top white (while DH prefers whole-grain); spread with a little catsup and serve sandwiches with sides of My Mother's Bean and Carrot Salad (make ahead).
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Reviews
-
I cooked Oma's Meatloaf and I can say for it "beautiful"! Thank you BecR for sharing.... -
delicious.. very juicy, full of flavor and crispy on the top too.. I was too lazy to cut up the bacon, so I made my meatloaf elongated like a rectangle and stretched over slices of bacon on it. The drippings in the pan also made quite a bit of smoke, but luckily the meatloaf itself never burned. End result was still very tasty. Thanks! -
This is pretty flavourful with a mix of minced pork and beef. Served it with caramelized onions, radish-tinged mash potato and saute'ed celery. My German other half ate quite a lot of it. ;-) -
Very easy to make and quite delicious! I added minced garlic and a bit of sugar to the recipe and it was a HUGE hit at my house. Love this!!!!! The bacon is a bit time consuming but well worth it! I served the meatloaf with mashed potatoes and brown gravy using some of the pan drippings.
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Another great recipe BecR! Loved the bacon pieces a top of the meatloaf. I used ground chuck to make this last night. My husband would have eaten the whole thing. I reminded him that he did not need to eat so much meat at one meal. And that leftovers are a good thing to have for the next day. Made for More Than Sauerkraut And Dumplings 2012
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RECIPE SUBMITTED BY
<p>Married to my sweetheart for almost forty years and we have two wonderful children who are grown and have flown the coop. Also, we have been blessed with a wonderful son-in-law and beautiful daughter-in-law, plus FIVE grandchildren: two beautiful granddaughters ages five and eight, and three sweet adorable little grandsons ages 2 months, 2 years and 3 years. My husband and I share a combination of English, Irish, Scottish, Welsh, Dutch, Swiss, Polish, Austrian, German and French heritage, and our son-in-law and daughter-in-law are both Hispanic. We've traveled extensively to many countries abroad (we lived in Germany), and have traveled and lived in several states here in the U.S.A. Many of the recipes I post here are influenced by our combined heritage or from our travels, or they are old family favorites that I want to share with you. I hope you enjoy! Have been to culinary school with many years of cooking (mostly for my family) under my belt, so know my way around a kitchen. And I'm very lucky to have the best sous chef in the world, dddddh! One of my favorite chefs of all time is Jacques Pepin! I have several of his cookbooks, and enjoy watching his television cooking show Fast Food My Way. Another top favorite is Julia Child (of course!). A few other chefs I read/enjoy watching on t.v. are: Giada At Home, Ina Garten's The Barefoot Contessa, Nigella Lawson's Nigella Bites, and Patti's Mexican Kitchen, and many more. On my bucket list is dining at Thomas Keller's establishment The French Laundry in Napa Valley, California... as well as Alice Waters' Chez Panisse in Berkeley, and the James Beard award winning Tartine Bakery and Cafe in San Francisco. One day!! Hobbies/Interests: Decorating with fresh flowers and herbs from the garden is my passion, and brings me deep joy! It's really hard to beat!! I love connecting with others who enjoy the same. Gardening, decorating, sewing, music, dancing, film, and reading are also up there. Spending quality time with my grandchildren, family, and friends (and cooking holiday meals!). Currently, a newfound passion has been so richly rewarding for me: genealogical research. I heart ancestry dot com. And last but certainly not least, I absolutely LOVE cats--we have two half-Siamese fur babies (cats) that allow us to live here!! A Note of Thanks~ I try to personally thank everyone who kindly makes and reviews my recipes, but sometimes I am busy, late, or may forget. Please know that I am always humbled that you would try one of my recipes, and I enjoy reading the reviews and seeing all the pretty photographs. Thanks so much! </p>
