Falscher Hase (False Hare)

A Special German Meatloaf

That's right- there's a fucking egg in it. 

I found this recipe on Stumbleupon and changed it up a little to be able to feed the boys and anyone else who happens to come over. The original recipe is here. Serving with oven roasted Brussels sprouts and parsley potatoes.

From the original recipe site, a little history: "As a Sunday roast, Falscher Hase came into prominence after World War II. Meat was still scarce but housewives wanted to put a special dish on the table so they mixed chopped meats together, wrapped them around eggs and “roasted” the meatloaf in a shape reminiscent of rabbit, a highly prized meat. As per usual, bacon, or “Speck” spiked the flavor, as did parsley, mustard, Hungarian paprika and sour cream."

1 lb. ground turkey
1/2 lb ground Italian Sausage
1/2 lb Ground Beef
2 c. chopped onion (about 1 large)
1 c. bread crumbs, divided
4 eggs
1 tsp salt
1/2 tsp. ground black pepper
2 tsp. ground paprika
2 tsp. prepared mustard
6 T. chopped parsley
3 hard-boiled eggs, peeled
6 - 8 strips of bacon
2 c. beef broth
1 c. hot water, divided
2 tsp. cornstarch
1 c. sour cream (low fat is not recommended)

Chop onions very fine for even cooking. Mix the meat, onion, 6 tablespoons of the bread crumbs, the 4 raw eggs, salt, pepper, paprika, mustard and parsley thoroughly. Sprinkle the rest of the breadcrumbs on a cutting board and flatten out the meat mixture in a rectangle about an inch thick. Arrange the whole, hard-boiled eggs in a row down the middle. Fold the sides of the meat patty over the eggs. Form the meat into a loaf shape. Coat liberally in bread crumbs.

Preheat oven to 350°.

Chop 3 strips of bacon into small pieces and brown in a Dutch oven on the stove. Remove bacon pieces (reserve) and brown meatloaf on all sides in the bacon grease. (This part is really tough.) Lay the remaining strips of bacon over the meatloaf, pour half the beef broth into the pan and place the Dutch oven in the preheated oven. Bake, basting occasionally with the remaining broth for about 45 minutes to an 1 3/4 hours.

Remove meatloaf to a serving platter, cover with aluminum foil and keep warm. Place Dutch oven back on stove top and add 1/2 cup of hot water. Scrape all browned bits from the bottom of the pan. Mix cornstarch with 1/2 cup hot water and add to pan. Bring just to a boil, reduce heat and stir in sour cream. Try not to boil after sour cream has been added. Season with pepper and reserved bacon bits, if desired. Taste before adding more salt.