📝 About This Recipe
Originating in the late 18th century, 'Falscher Hase' is a beloved German comfort classic traditionally served on Sundays. This succulent meatloaf gets its whimsical name from the copper roasting pans shaped like hares that were once used to disguise ground meat as expensive game. Featuring a signature surprise of hard-boiled eggs tucked inside, this dish offers a perfect harmony of savory beef, aromatic herbs, and a velvety pan gravy.
🥗 Ingredients
The Meat Mixture
- 500 grams Ground Beef (high quality, 20% fat content for moisture)
- 500 grams Ground Pork (finely ground)
- 1 piece Stale Kaiser Roll (or 2 thick slices of white bread)
- 1/2 cup Whole Milk (warm, for soaking the bread)
- 1 large Yellow Onion (very finely diced)
- 2 cloves Garlic (minced)
- 1/2 bunch Fresh Parsley (finely chopped)
- 1 piece Medium Egg (to bind the meat mixture)
- 1 tablespoon German Mustard (Mittelscharf) (medium-hot variety)
- 1 teaspoon Sweet Paprika (Edelsüß variety)
- to taste Salt and Black Pepper (be generous with the seasoning)
The Hidden Center
- 3-4 pieces Large Eggs (hard-boiled and peeled)
The Pan & Gravy Base
- 1 tablespoon Butter (for sautéing onions)
- 2 pieces Carrots (roughly chopped for the roasting pan)
- 2 cups Beef Stock (rich, high-quality stock)
- 1/2 cup Sour Cream or Schmand (to finish the sauce)
- 1 tablespoon Cornstarch (dissolved in a little cold water)
👨🍳 Instructions
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1
Preheat your oven to 180°C (350°F). Place the stale roll or bread slices in a small bowl and pour the warm milk over them. Let it soak for 10 minutes until soft.
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2
While the bread soaks, melt the butter in a small pan over medium heat. Sauté the finely diced onions until translucent and soft, adding the garlic for the final 60 seconds. Remove from heat and let cool slightly.
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3
Squeeze the excess milk out of the soaked bread thoroughly with your hands. The bread should be a soft paste, not dripping wet.
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4
In a large mixing bowl, combine the ground beef, ground pork, the soaked bread paste, sautéed onions/garlic, one raw egg, mustard, chopped parsley, paprika, salt, and pepper.
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5
Knead the mixture with your hands until well combined and slightly tacky. Do not overwork it, or the meatloaf will become tough.
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6
Lay a large piece of parchment paper on your work surface. Pat the meat mixture into a flat rectangle about 2cm (3/4 inch) thick.
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7
Place the peeled, hard-boiled eggs in a straight line down the center of the meat rectangle, end-to-end.
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8
Using the parchment paper to help you, fold the sides of the meat over the eggs. Pinch the seams and ends tightly to seal the eggs inside, shaping it into a smooth, oval loaf.
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9
Place the meatloaf in a lightly greased roasting pan. Scatter the chopped carrots around the meat and pour 1 cup of beef stock into the bottom of the pan.
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10
Roast in the center of the oven for 60-70 minutes. Every 20 minutes, baste the meatloaf with the juices from the pan, adding more stock if the liquid evaporates too quickly.
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11
Once the internal temperature reaches 72°C (162°F) and the crust is golden brown, remove the meatloaf from the pan and let it rest on a cutting board for 10 minutes.
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12
To make the gravy, strain the pan juices into a small saucepan. Bring to a simmer, whisk in the sour cream, and add the cornstarch slurry. Stir until thickened and glossy. Season with salt and pepper.
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13
Slice the meatloaf into thick rounds, ensuring each guest gets a beautiful cross-section of the golden egg yolk in the center. Drizzle with the hot gravy and serve.
💡 Chef's Tips
For the best texture, use a mix of beef and pork; the pork provides essential fat and moisture. Make sure the hard-boiled eggs are completely dry before placing them on the meat to prevent them from slipping out when sliced. Wet your hands with cold water when shaping the loaf to achieve a perfectly smooth surface without sticking. If you want an extra crispy exterior, you can sprinkle the top of the loaf with fine breadcrumbs before roasting. Always let the meatloaf rest before slicing; this allows the juices to redistribute so the meat stays moist.
🍽️ Serving Suggestions
Serve with classic German 'Salzkartoffeln' (boiled salted potatoes) or a creamy potato mash. A side of buttery green beans or traditional red cabbage (Rotkohl) provides a wonderful color contrast. Pair with a cold German Pilsner or a medium-bodied Riesling to cut through the richness. Leftovers make incredible sandwiches the next day when sliced thin and served on rye bread with extra mustard.