Falscher hase (false hare (german meatloaf))
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Falscher hase (false hare (german meatloaf))
  German    Meat Loaf  
Last updated 6/12/2012 12:55:50 AM. Recipe ID 17836. Report a problem with this recipe.
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      Title: Falscher hase (false hare (german meatloaf))
 Categories: German, Meats, Main dish
      Yield: 4 servings
 
    1/2 lb Ground Beef; Lean
    1/2 lb Ground Pork; Lean
      1 ea Onion; Medium, Chopped
      3 T  Bread Crumbs
      3 T  Water; Cold
      2 ea Eggs; Large
    1/2 t  Salt
      1 t  Paprika
      1 t  Mustard; Prepared
      2 T  Parsley; Chopped
      3 ea Hard Cooked Eggs; Peeled
      4 ea Bacon; Strips
      4 T  Vegetable Oil
      1 c  Beef Broth

MMMMM---------------------------SAUCE--------------------------------
    1/4 c  Water; Hot
      1 t  Cornstarch
    1/4 c  Water
    1/2 c  Sour Cream
 
  Thoroughly mix ground meats, onion, bread crumbs, 3 T cold water, and
  eggs. Flavor with salt, praprika, 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 pattie 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.
 




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Recipe ID 17836 (Apr 03, 2005)

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