German Meatloaf - Falscher Hase
German Meatloaf, Falscher Hase is creamy, full of flavor, soft, and does not fall apart when you cut it. The surprising egg filling and crispy bacon make this Meatloaf much tastier. This is not some minced meat shaped into a loaf of bread; this is real enjoyment!
Equipment
- loaf / pound cake tin 6 inches / 15 cm
- A conventional oven is used. When using a convection oven (with air fan) decrease the temperature with 30 °F / 20 °C
- frying pan
Ingredients
- 1 tablespoon butter
- 1 shallot minced finely
- 1 clove garlic squeezed
- 2 pound ground meat 1 pound ground beef 1 pound ground pork would be perfect.
- ¼ cup dry bread crumbs
- ½ oz. Fresh Parsley sliced finely
- 2 eggs size M
- 1 ½ teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon mustard
- 1 teaspoon paprika powder
- 3 hard-boiled eggs size M or L, peeled
- 6 slices smoked bacon
Ingredients you need per step are listed below the step in Italic
Instructions
- Preheat the oven to
350 °F or 
320 °F - Grease a cake tin with butter, and line with baking paper.
- Melt butter in the pan on medium heat and fry the shallot for 3 minutes until translucent. Stir-fry the garlic for 30 seconds.1 tablespoon butter, 1 shallot, 1 clove garlic
- Place the ground beef in a large bowl, add the breadcrumbs, fried onions with garlic, eggs, mustard, paprika, salt, and pepper, and mix until just combined.2 pound ground meat, ¼ cup dry bread crumbs, ½ oz. Fresh Parsley, 2 eggs, 1 ½ teaspoon salt, 1 teaspoon ground black pepper, 1 teaspoon mustard, 1 teaspoon paprika powder
- Put half of the meat in the tin, place the three hard-boiled eggs on top and cover with the rest of the meat.3 hard-boiled eggs
- Place the bacon strips on top of the Meatloaf.6 slices smoked bacon
- Bake for 45 minutes until the core temperature is 170 °F (75 °C). Remove from the oven and remove the tin. Serv
NOTES
1. If you're serving the German Meatloaf with Jäger sauce, make it while the Meatloaf is baking in the oven.
2. Shape meatloaf - You can shape the Meatloaf on a baking tray (on baking paper), but a 6-inch (15 cm) cake tin will do just fine, and your Meatloaf will keep its shape.
3. Boiling eggs - Boil the eggs for 4-5 minutes until they are a bit hard, and run them under cold water to make them easier to peel. They will continue to cook in the oven. If you cook them completely hard-boiled, they can become too dry in the oven. You can cook them up to one day in advance and store them in the refrigerator.
4. Variations -
- Also, tasty seasonings: ½ teaspoon of sage, a teaspoon of tarragon, or oregano.
- Or finely chop two gherkins and mix them with the minced meat.
- Refrigerator - You can store the Meatloaf in the fridge, covered, for 2 to 3 days.
- Freezer - Wrap the bread in 2 layers of aluminum foil and freeze. This keeps it good for up to a month. Then, let it thaw in the refrigerator. Tip - Keep the meat in slices and put baking paper in between. This way, you can take out the number of slices you need.
- Tip - Leftovers Meatloaf with egg can be eaten warm or cold. Nice, for example, the next day, thinly sliced on bread.
- Reheat - If you want to warm up the German Meatloaf, place it in an oven dish and cover it with aluminum foil. Heat at 350 °F (180 °C) for 25 minutes, or until the inside of the Meatloaf is warm.
Nutrition
Calories: 796kcal | Carbohydrates: 8g | Protein: 57g | Fat: 58g | Saturated Fat: 22g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 24g | Trans Fat: 3g | Cholesterol: 412mg | Sodium: 1591mg | Fiber: 1g | Sugar: 2g | Vitamin A: 955IU | Vitamin C: 5mg | Iron: 6mg
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