Title: Hackbraten (falscher has)
 Categories: Beef, Pork, German
      Yield: 4 Servings
 
    250 g  Ground pork (a generous 1/2
           -lb)
    250 g  Ground beef (a generous 1/2
           -lb)
    100 g  Plain breadcrumbs (3.5 oz)
      2    Eggs
      1    Onion, finely chopped
      1    Clove garlic, mashed or
           -minced
      1 bn Parsley, finely chopped
      1 pn Sugar
      2 tb Lard
      1    Onion, sliced
      4    To 5 cloves garlic, whole
    1/2    Yellow turnip, sliced
           -[substitute: carrot]
           Water for pan gravy
 
  Mix the ground meat with all the other ingredients [except for the
  lard, the sliced yellow turnip, sliced onion, and whole garlic
  cloves] and shape into a rectangular loaf.  Put in a casserole dish
  with the lard, the sliced onion, whole garlic cloves, and sliced
  yellow turnip.  Roast at 390 degrees F until the onions turn brown.
  Then, add a little bit of water. Continue to roast, basting
  frequently.  Add more water as needed. If the crust is getting too
  dark, cover the top of the meatloaf with aluminum foil.  In the olden
  days, the cook put a clay tile on top of the meatloaf to achieve the
  same effect.
  
  At 390 degrees F, the meatloaf will be done after 1 1/2 hours and may
  be served immediately, sliced, and topped with the reheated pan
  juices.
  
  Serve with potato salad or green salad [lettuce].
  
  Serves 4.
  
  [Note:  'Falscher Has' literally means imitation rabbit.  K.B.]
  
  From:  D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel,
  Allgaeuer Zeitungsverlag, Kempten.  1976. (Translation/Conversion:
  Karin Brewer) Posted