False hare (german meatloaf)
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False hare (german meatloaf)
  German    Meat Loaf    Beef  
Last updated 6/12/2012 12:58:12 AM. Recipe ID 20920. Report a problem with this recipe.
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      Title: False hare (german meatloaf)
 Categories: German, Beef, 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
      1 x  -----------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 20920 (Apr 03, 2005)

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