Falscher Hase (False Hare (German Meatloaf))

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Title: Falscher Hase (False Hare (German Meatloaf))
Categories: German, Pork/ham, Ground beef, Meatloaf
Yield: 4 servings

1/2 lb Ground Beef; Lean 1 ts Paprika
1/2 lb Ground Pork; Lean 1 ts Mustard; Prepared
1 ea Onion; Medium, Chopped 2 tb Parsley; Chopped
3 tb Bread Crumbs 3 ea Hard Cooked Eggs; Peeled
3 tb Water; Cold 4 ea Bacon; Strips
2 ea Eggs; Large 4 tb Vegetable Oil
1/2 ts Salt 1 c Beef Broth

-----------------------------------SAUCE-----------------------------------
1/4 c Water; Hot 1/4 c Water
1 ts Cornstarch 1/2 c Sour Cream

Thoroughly mix ground meats, onion, bread crumbs, 3 T cold water, and
eggs. Flavor with salt, praprika, mustard, and parsley. Blend
ingredients thoroughly. Flatten out meat mixture in the shape of a
square, (8 X 8-inches). Arrange whole hard-boiled eggs in a row along the
middle of the meat. Fold sides of meat pattie over the eggs. Shape meat
carefully into a loaf resembling a flat bread loaf. Occasionally rinse
hands in cold water to prevent sticking. Cube 2 strips bacon; cook in a
Dutch oven about 2 minutes. Carefully add the vegetable oil; heat. Place
meatloaf in the Dutch oven and cook until browned on all sides. Cut
remaining bacon strips in half and arrange over the top of the meatloaf.
Place uncovered Dutch oven in a preheated oven for about 45 minutes. While
meat is baking, gradually pour hot beef broth over the top of the
meatloaf; brush occasionally with pan drippings. When done remove meat to
a preheated platter and keep it warm. Add 1/4 cup of hot water to pan and
scrape all particles from the bottom. Bring to a gentle boil and add
cornstarch that has been mixed with 1/4 cup water. Cook until bubbly and
thick. Remove from heat and stir in sour cream. Reheat to warm. Season
with salt and pepper if desired. Serve the sauce separately.

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