‘Falscher Hase’ German Meat Loaf
If you’re looking for a way to use up those last leftover hard boiled Easter eggs, I have just the recipe for you! “Falscher Hase” – a typical German recipe which translates as “false hare” – is a special kind of meat loaf. It apparently takes its name from post-war times, when housewives cooking on rations wanted to make something special and wrapped whatever meat they had around eggs and formed a loaf resembling the shape of a hare or rabbit, which was a highly prized meat.
- 500g mince meat (half pork half beef works best, but either will do)
- 50g fine bread crumbs (I use gluten free but regular is fine too)
- 1/2 teaspoon garlic powder
- 3 tablespoons dijon mustard
- pinch of salt
- a good helping of cracked black pepper
- 1 raw egg
- 3 hard boiled eggs
- 1 tablespoon melted butter
Pre-heat your oven to 200 C.
Step 1: In a bowl, mash all the ingredients (except for the butter and hard boiled eggs) together until well mixed – I just use my hands for this. Then lay out some cellophane paper and with wet hands spread out the meat on top to a square of about 25 x 25 cm.
Step 2: Peel the hard boiled eggs and arrange them down the middle of your square of meat, as shown above.
Step 3: Fold the edges of the meat over to encase the eggs and mould the whole thing in to a loaf shape.
Step 4: Transfer your loaf on to a baking tray lined with grease proof paper and brush it all over with the melted butter.
Step 5: Bake the meat loaf in the oven for 45 minutes. Then turn off the oven and leave the loaf inside for another 15 minutes.
Step 6: Cut the loaf in to slices to serve. Tastes great with salted potatoes and green peas.