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Falscher Hase
German Meatloaf with Hidden Eggs
A classic German comfort food, 'Falscher Hase' translates to 'False Hare' and is a savory meatloaf with a surprise of hard-boiled eggs nestled inside. This recipe offers a detailed guide to creating this hearty and satisfying dish.
đ§ Ingredienser
- 750 g Ground meat mix (e.g., beef, pork, or a blend)(A mix of beef and pork (50/50 or 60/40) is traditional and provides good flavor and moisture.)
- 5 Eggs(3 for the meatloaf mixture, 2 for the center filling.)
- 2 slices Stale bread slices(Soaked in milk or water until soft, then squeezed dry. This acts as a binder.)
- 1 Onion(Finely chopped.)
- 2 tbsp Dijon mustard(Adds a tangy depth to the meat mixture.)
- 1.5 tsp Salt(Or to taste.)
- 0.5 tsp Black pepper(Freshly ground, or to taste.)
- 1 tsp Optional spices (e.g., marjoram, nutmeg)(Adds traditional German flavor.)
- For the glaze (optional)(Mix 1 tbsp ketchup with 1 tsp mustard.)
đšâđł Instruktioner
- 1
Prepare the eggs: Hard-boil 2 of the eggs until fully cooked. Peel them once cooled. Set aside.
â±ïž 15 minutes (includes boiling time) - 2
Prepare the binder: Soak the bread slices in about 1/4 cup of milk or water until soft. Squeeze out any excess liquid thoroughly.
â±ïž 5 minutes - 3
Prepare the aromatics: Finely chop the onion. You can sauté the onion in a little oil until translucent for a milder flavor, or use it raw.
â±ïž 5 minutes - 4
Combine the meat mixture: In a large bowl, combine the ground meat, squeezed bread, chopped onion (raw or sautéed), Dijon mustard, 3 raw eggs, salt, pepper, and any optional spices. Mix gently with your hands until just combined. Overmixing can make the meatloaf tough.
â±ïž 5 minutes - 5
Form the meatloaf: Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper or lightly grease it. Take about half of the meat mixture and flatten it into an oval shape on the prepared baking sheet. Place the 2 peeled hard-boiled eggs in the center of this oval. Cover the eggs completely with the remaining meat mixture, shaping it into a uniform loaf. Ensure the eggs are fully enclosed.
â±ïž 10 minutes - 6
Glaze and bake: If using, brush the top of the meatloaf with the optional ketchup-mustard glaze. Bake in the preheated oven for approximately 1 hour to 1 hour 15 minutes, or until the internal temperature reaches 70°C (160°F) and the juices run clear. The exterior should be nicely browned.
â±ïž 1 hour 15 minutes - 7
Rest and serve: Once baked, let the Falscher Hase rest for at least 10 minutes before slicing. This allows the juices to redistribute, resulting in a moister meatloaf. Serve hot, sliced to reveal the surprise eggs inside. It pairs wonderfully with mashed potatoes and a side of gravy or a simple pan sauce.
â±ïž 10 minutes
đĄ Proffstips
- âEnsure the hard-boiled eggs are completely sealed within the meat mixture to prevent them from leaking out during baking.
- âFor a richer flavor, use a blend of ground beef and pork.
- âThe 'Falscher Hase' was a resourceful dish during times of scarcity, using eggs to make a smaller amount of meat seem more substantial.
- âServe with a side of traditional German gravy (BratensoĂe) or a simple mushroom sauce.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- For a vegetarian version, omit the meat and use a lentil or mushroom base.
- Experiment with different types of ground meat, such as lamb or veal.
- Add finely chopped sautéed mushrooms or bell peppers to the meat mixture for added texture and flavor.