German Meatloaf
Submitted by wandrian
German meatloaf (Falscher Hase) with a beef-pork blend wrapped around whole hard-boiled eggs, topped with bacon, and served with a sour cream pan sauce. A stunning centerpiece when sliced.
YIELD
4 servingsPREP
40 minCOOK
45 minREADY
85 minA traditional German meatloaf with a surprise inside: whole hard-boiled eggs running through the center, so every slice reveals a perfect bullseye of white and yellow surrounded by seasoned meat. The Germans call it Falscher Hase (false hare), and it’s as dramatic on the plate as it is satisfying to eat.
The meat mixture uses a blend of lean beef and pork for a more flavorful, tender loaf than beef alone can achieve. Paprika, mustard, and parsley season the meat, while breadcrumbs soaked with water keep it moist. The loaf gets browned on all sides in a Dutch oven first for a crust, then finished in the oven with bacon strips draped over the top and beef broth basted over it periodically.
The sour cream pan sauce brings it all together. Deglazing the Dutch oven scrapes up every bit of fond, and the cornstarch thickens the drippings into a velvety gravy that gets a final swirl of sour cream for richness and tang.
Chef Tips
- Wet your hands with cold water while shaping the loaf. The meat won’t stick and you get a smoother surface.
- Arrange the hard-boiled eggs in a tight line down the center before folding the meat over. Gaps between eggs mean uneven slices.
- Baste with hot broth every 10-15 minutes during baking. This builds flavor on the outside and keeps the surface from drying out.
- Let the loaf rest 10 minutes before slicing so the juices redistribute and the eggs don’t push out.
Variations
- Add dill pickles alongside the eggs for a classic German twist with a tangy crunch in the center.
- Use all pork for a richer, more traditional German flavor.
- Skip the sour cream sauce and serve with a mushroom gravy instead.
Ingredients
Directions
Thoroughly mix ground meats, onion, bread crumbs, 3 tablespoons 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 for 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 ¼ 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 ¼ 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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