Entree: Germany – Thuringia – Falscher Hase (Baked seasoned meatloaf encasing whole hard-boiled eggs)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 1 hr

Additional 15 min

Total 1 hr 40 min

Ingredients

- 1 lb (454 g) ground pork
- 1 lb (454 g) ground beef
- 4 hard-boiled eggs, approx. 7 oz (200 g) total
- 1 cup (120 g) fresh breadcrumbs
- 1/2 cup (120 ml) milk
- 1 medium onion, finely chopped, approx. 5 oz (140 g)
- 2 tbsp (30 ml) Dijon mustard
- 2 tsp (10 g) kosher salt
- 1 tsp (5 g) ground black pepper
- 1 tsp (1 g) dried marjoram
- 1/4 tsp (0.5 g) ground nutmeg
- 2 tbsp (28 g) butter
- 2 tbsp (30 ml) vegetable oil
- 6 slices smoked bacon, approx. 6 oz (170 g)
- 1 cup (240 ml) beef broth
- 1 tbsp (15 ml) Worcestershire sauce
- Fresh parsley for garnish (no measurement)

Instructions

1. Preheat oven to 350°F (175°C). Grease a loaf pan or line a baking sheet.
2. Heat 1 tbsp (15 ml) vegetable oil and 1 tbsp (14 g) butter in a skillet over medium heat. Sauté the chopped onion until translucent and beginning to brown, about 6–8 minutes; cool slightly.
3. In a large bowl combine ground pork, ground beef, cooled onions, breadcrumbs, milk, Dijon mustard, marjoram, nutmeg, salt, and pepper. Mix gently until just combined.
4. Divide the meat mixture in half. On a sheet of parchment, shape one half into a flat rectangle about 10 x 6 inches (25 x 15 cm). Place the whole hard-boiled eggs in a line down the center, leaving small gaps between eggs.
5. Fold the meat around the eggs to enclose them completely, shaping into a loaf. Place loaf seam-side down on the prepared pan or loaf pan.
6. Drape bacon slices across the top of the loaf. Brush remaining 1 tbsp (15 ml) vegetable oil over bacon.
7. Roast in the oven for 50–65 minutes, until an instant-read thermometer in the center of the meat registers 160°F (71°C) and bacon is browned.
8. While the loaf bakes, combine beef broth and Worcestershire sauce in a small saucepan. Bring to a simmer and reduce slightly to concentrate flavors, about 5–7 minutes.
9. During the last 10 minutes of baking, spoon some of the reduced broth over the loaf and return to oven to glaze.
10. Remove from oven and let rest 10–15 minutes before slicing so the eggs stay intact. Garnish with parsley and serve warm with boiled potatoes or roasted vegetables.