False Hare (German Meatloaf)

Falscher Hase, or “false hare," is a classic German meatloaf shaped to look like a roasted hare and hiding a surprise inside: whole hard-boiled eggs running through the center, so every slice reveals a perfect yellow-and-white bullseye.

The meat mixture blends ground beef and pork with paprika, mustard, and parsley, giving it more depth than a typical American meatloaf. Flattening the seasoned meat into a square, lining up the eggs down the middle, and folding the sides over creates a neat log shape. Rinsing your hands in cold water while shaping keeps the meat from sticking.

Browning the loaf on all sides in a Dutch oven before moving it to the oven builds a dark, flavorful crust. Bacon strips draped over the top baste the meat as it roasts, and beef broth poured over gradually during baking keeps everything moist. The pan drippings become a rich sour cream gravy that’s worth making this dish for on its own.

Chef Tips

• Peel the hard-boiled eggs carefully. Any cracks in the whites will let meat juice seep in and discolor the egg
• Brown the loaf gently and turn it carefully so the shape holds together during the initial sear
• Baste with pan drippings every 15 minutes during the 45-minute bake for the best crust and moisture
• Let the meatloaf rest 10 minutes on a warm platter before slicing so the juices redistribute and the slices hold their shape

Variations

• Add a grated carrot and a diced pickle to the meat mixture for a more traditional Northern German version
• Use all pork instead of a beef-pork blend for a milder, more tender loaf
• Serve with boiled potatoes and red cabbage for a complete German Sunday dinner