German Meatloaf
Savor the rich flavors of traditional *German Meatloaf* (Falscher Hase), a hearty and comforting dish that’s perfect for family dinners or special occasions. This crowd-pleaser combines ground beef and pork for a juicy and flavorful base, accented with aromatic onions, garlic, parsley, and a hint of paprika. The standout feature? Hard-boiled eggs nestled in the center, adding a delightful surprise to each slice. Moist breadcrumbs soaked in milk keep the loaf tender, while a simple brush of vegetable oil gives it a beautifully browned crust. Baked to perfection and served warm, this German classic pairs wonderfully with creamy mashed potatoes, roasted vegetables, or a crisp salad. Easy to prep and irresistibly satisfying, this meatloaf is a must-try for fans of comforting, homestyle dishes.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 g Ground beef
- 250 g Ground pork
- 1 medium (finely chopped) Onion
- 2 cloves (minced) Garlic cloves
- 80 g Breadcrumbs
- 80 ml Milk
- 2 large Eggs
- 2 whole (peeled) Hard-boiled eggs
- 1 tbsp Mustard
- 2 tbsp (fresh, chopped) Parsley
- 1 tsp Paprika
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 tbsp Vegetable oil
Instructions
Preheat the oven to 180°C (350°F) and lightly grease a loaf pan or baking dish with vegetable oil.
In a small bowl, combine the breadcrumbs and milk, allowing them to soak for 5 minutes.
In a large mixing bowl, combine the ground beef, ground pork, finely chopped onion, minced garlic, eggs, mustard, chopped parsley, paprika, salt, and black pepper.
Add the milk-soaked breadcrumbs to the meat mixture. Mix everything thoroughly with your hands or a spatula until the ingredients are evenly combined.
Take half of the meat mixture and press it into the base of the prepared loaf pan, flattening it slightly.
Place the hard-boiled eggs lengthwise in a row down the center of the meat layer. They should be fully enclosed in the center of the loaf once formed.
Add the remaining meat mixture on top, carefully pressing and shaping it to ensure the eggs are fully covered and the loaf is compact.
Brush the top of the loaf with a thin layer of vegetable oil to promote browning during baking.
Bake the meatloaf in the preheated oven for about 60 minutes, or until the internal temperature reaches 70°C (160°F).
Once baked, remove the meatloaf from the oven and let it rest for 10-15 minutes before slicing.
Serve warm, sliced into thick portions, with sides such as mashed potatoes, roasted vegetables, or a fresh salad.
Nutrition Facts
Calories |
2702 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 180.3 g | 231% | |
| Saturated Fat | 64.9 g | 324% | |
| Polyunsaturated Fat | 10.4 g | ||
| Cholesterol | 1369 mg | 456% | |
| Sodium | 4612 mg | 201% | |
| Total Carbohydrate | 89.0 g | 32% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 17.9 g | ||
| Protein | 191.2 g | 382% | |
| Vitamin D | 5.5 mcg | 27% | |
| Calcium | 432 mg | 33% | |
| Iron | 19.3 mg | 107% | |
| Potassium | 1997 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
