German Meatloaf Falscher Hase False Hare
Bring a taste of traditional German comfort food to your table with this irresistible recipe for German Meatloaf Falscher Hase, also known as "False Hare." This hearty dish combines ground beef and pork with breadcrumbs, aromatic spices, and a surprise twist—a pair of hard-boiled eggs nestled inside the meatloaf, creating an eye-catching centerpiece when sliced. Seasoned with parsley, nutmeg, mustard, and a touch of onion, this European classic is seared for a flavorful crust and basted with savory beef broth for a tender, juicy finish. Perfect for family gatherings or weeknight dinners, Falscher Hase is best served alongside creamy mashed potatoes and fresh vegetables. It’s a nostalgic, crowd-pleasing favorite that showcases the rich flavors of German cuisine—comfort food at its finest!
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Recipe Information
Ingredients
- 500 g Ground beef
- 250 g Ground pork
- 100 g Breadcrumbs
- 1 medium Yellow onion, finely chopped
- 4 large Eggs
- 2 tbsp Parsley, finely chopped
- 0.25 tsp Nutmeg, ground
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 tbsp Mustard (Dijon or German-style)
- 1 tbsp Vegetable oil
- 250 ml Beef broth
Instructions
Preheat the oven to 180°C (350°F). Grease a loaf pan or line a baking sheet with parchment paper.
Place 2 of the eggs in a pot of boiling water and cook for 10 minutes until hard-boiled. Cool the eggs under cold water, peel them, and set aside.
In a large mixing bowl, combine the ground beef, ground pork, breadcrumbs, chopped onion, 2 raw eggs, parsley, nutmeg, salt, pepper, and mustard. Mix thoroughly with clean hands or a large spoon until everything is well incorporated.
Take about two-thirds of the meat mixture and shape it into an oval or loaf shape on the prepared baking sheet or in the loaf pan. Leave a slight indentation in the middle.
Place the hard-boiled eggs end-to-end in the indentation. Cover the eggs with the remaining meat mixture, shaping the loaf to fully encase the eggs and form a neat loaf or oval shape resembling a hare’s back.
Heat the vegetable oil in a skillet over medium heat. Gently sear the meatloaf on all sides to develop a crust, about 2 minutes per side. (If using a loaf pan, this step can be skipped.)
Transfer the meatloaf to the oven and bake for 50-60 minutes, basting occasionally with beef broth for moisture and added flavor.
Once baked, remove the meatloaf from the oven and let it rest for 10 minutes before slicing.
Serve thick slices of Falscher Hase alongside mashed potatoes, steamed vegetables, or a fresh green salad. Enjoy!
Nutrition Facts
Calories |
458 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.7 g | 41% | |
| Saturated Fat | 11.1 g | 56% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 210 mg | 70% | |
| Sodium | 753 mg | 33% | |
| Total Carbohydrate | 14.3 g | 5% | |
| Dietary Fiber | 1.0 g | 3% | |
| Total Sugars | 2.2 g | ||
| Protein | 28.1 g | 56% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 58 mg | 4% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 396 mg | 8% | |
*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.
