False Hare (German Meatloaf)

Recipe Ingredients

1/2 lb	227g / 8oz	Ground beef - lean
1/2 lb	227g / 8oz	Ground pork - lean
1		Onion; medium - chopped
3 tablespoons	45ml	Bread crumbs
3 tablespoons	45ml	Water - cold
2		Eggs - large
1/2 teaspoon	2.5ml	Salt
1 teaspoon	5ml	Paprika
1 teaspoon	5ml	Mustard - prepared
2 tablespoons	30ml	Parsley - chopped
3		Hard cooked eggs - peeled
4		Bacon - strips
4 tablespoons	60ml	Vegetable oil
1 cup	237ml	Beef broth
		Sauce
1/4 cup	59ml	Water - hot
1 teaspoon	5ml	Cornstarch
1/4 cup	59ml	Water
1/2 cup	118ml	Sour cream

Recipe Instructions

Thoroughly mix ground meats, onion, bread crumbs, 3 tbs cold water, and eggs. Flavor with salt, paprika, mustard, and parsley. Blend ingredients thoroughly.

Flatten out meat mixture in the shape of a square, (8 X 8-inches). Arrange whole hard-boiled 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 a preheated oven for about 45 minutes.

While meat is baking, gradually pour hot beef broth over the top of the meatloaf; brush 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.

Source:
Jennie Grossinger - "The Art Of Jewish Cooking"

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