Mom's Meatloaf (German Falsche Hase)

Recipe by BecR2400
READY IN: 1hr 15mins
YIELD: 1 loaf


  • 1 13
    lbs ground beef (I like it with ground round)
  • 3
    tablespoons onions, finely chopped
  • salt and pepper, to taste
  • 1
    slice white bread, torn into 1/2 inch chunks
  • 18 - 14
    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)


  • 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).