Today I’ll show you my recipe for Meatloaf. Do you know the “Wrong Rabbit”? The “False Rabbit” is no rabbit at all. In Germany it is a meat loaf with an egg inside. The recipe comes from the kitchen of my dear mum and is a component of the traditional German kitchen.
It is suspected that the name “False Hare” was given by the shape of the roast in Germany. Likewise it is to be also because of the fact that the wrong hare was prepared in the same roaster, like the genuine hare bridge from the oven. In Austria, however, this meat loaf with egg has a different name: Stefanie roast.
1. Preparation of Classic Meatloaf and Meatloaf in Strudel Dough
Before the actual preparation it is necessary, as always with cooking, to make some preparations.
First the purchase: Get a freshly prepared minced meat half beef and half pork preferably from the butcher and BIO. It’s great when the meat has been freshly minced for you.
Preheat the oven to 200°C at home.
Preparation of meat loaf in strudel dough
Preparation of meat ingredients:
Boil some milk and pour the warm milk over diced rolls to soak.
Cut an onion very finely into small cubes and roast them glassy together with finely chopped garlic in a pan with oil.
Cuts fresh herbs very finely.
If you have chosen the Classic Meatloaf variant, please boil an egg for the filling for 8 minutes and peel it under cold running water.
If you want to prepare the variant Meatloaf in Strudel Dough, please prepare the strudel dough sheets on a clean kitchen towel – as I do in the picture below. Layer 4-5 strudel leaves loosely on top of each other. Spread a thin layer of liquid butter on each of the leaves with a pastry brush.
Meat loaf in strudel dough – Preparation of strudel dough sheets for wrapping
2. Preparation of Classic Meatloaf and Meatloaf in Strudel Dough
For the Classic Meatloaf (False Hare, Stefanie Roast) mix the cooled ingredients with the minced meat and season with salt, pepper and some mustard. After kneading the minced meat mixture sufficiently, form a roast and place the boiled egg in the middle.
Push the roast in a casserole or roaster lightly dabbed with oil on a medium heat into the oven and let the classic meat loaf now cook for 35-45 minutes in the oven.
Meat loaf, false hare, Stefanie roast finely sliced on the plate
For the Meatloaf in the Strudel Dough, mix the cooled ingredients with the minced meat and season it finely with salt, pepper and some mustard. After kneading the minced meat mixture sufficiently, form a roast, place it centrally on the buttered strudel dough sheets and wrap the strudel dough sheets around the meat loaf.
Push the roast in a casserole or roaster thinly coated with whisked egg at medium speed into the oven and let the meat loaf in the strudel dough now cook for about 45 minutes in the oven.
Meat loaf cut into strudel dough on the plate
3. Recipe Classic Meatloaf and Meatloaf in Strudel Dough
Classic Meatloaf, Meatloaf in Strudel Dough Recipe
Rate this recipe!
Preparing Meatloaf or False Rabbit or Stefanie Roast, step by step instructions for Classic Meatloaf or Meatloaf in Strudel Dough with many tips for cooking yourself by professional chef Thomas Sixt.
1pceggfor brushing the meat loaf in the strudel dough
PREPARATION: Let the butcher prepare the minced meat. Preheat the oven to 200°C hot air. Finely dice the peeled onions and garlic. Pour the boiling milk over the bread rolls. Finely chop the parsley and lovage and pluck off the thyme. Beat the eggs and whisk.
PREPARATION: Sauté the onion and garlic cubes in a pan and add to the minced meat. Add the soaked bread cubes, eggs, parsley, lovage and thyme.
Season the minced meat mixture with salt, pepper and mustard and mix well.
CLASSIC MEATLOAF: Form an oblong loaf. Place the hard-boiled egg in the middle of the roast and prepare the meat loaf on an oiled baking tray. Then place the meat loaf in the middle of the oven and cook for 45 minutes.
MEATLOAF IN THE STRUDEL DOUGH: Form an oblong loaf. Place the roast on the strudel dough and wrap with the dough. Brush the meat loaf on an oiled baking tray with a whisked egg. Then place the meat loaf in the middle of the oven and cook for 45 minutes.
I serve it with a potato salad, or potatoes or sweet potatoes. A salad can be a great supplement.
For decoration, cut the meat loaf into 1-2 cm thick slices and serve on warm plates.
Add a quick sauce:
Onion sauce: Finely chop 5 onions, roast slowly in vegetable oil until light brown, caramelize with sugar, deglaze with vegetable stock and simmer briefly. Season the sauce with butter, salt, pepper and parsley.
Mustard sauce: Bring 0.2 l of gravy to the boil, add 0.1 l of cream and season with medium hot mustard, butter, salt and pepper.
4. Nutritional Values and Calories Traditional Meatloaf and Meatloaf in Strudel Dough
Classic Meatloaf, Meatloaf in Strudel Dough Recipe
Amount Per Serving (200g)
Calories 491Calories from Fat 297
% Daily Value*
Total Fat 33g51%
Saturated Fat 9g45%
Polyunsaturated Fat 8g
Monounsaturated Fat 12g
Total Carbohydrates 17g6%
Dietary Fiber 1g4%
* Percent Daily Values are based on a 2000 calorie diet.