Classics of Good CuisineMain CoursesMeatMinced Meat RecipesRecipes by Thomas Sixt

Meat Loaf, False Hare, Stefanie Roast and Meat Loaf in Strudel Dough

By 13. December 2018 No Comments
recipe pic german meatloaf, false rare, stefanie roast, meatloaf in dough

OTHER LANGUAGES: deGerman

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. 

So how did your mother prepare it? I’ll show you and explain it step by step for two variants: Meat loaf with egg (false hare or Stefanie roast) and meat loaf in strudel dough. Let’s go. If you even want to jump right to the recipe: Here it goes to the Recipe Meatloaf, False Hare, Stefanie Roast and Meatloaf in Strudel Dough…

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.

meat loaf in strudel dough

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

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

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

Meat loaf cut into strudel dough on the plate

3. Recipe Classic Meatloaf and Meatloaf in Strudel Dough

recipe pic german meatloaf, false rare, stefanie roast, meatloaf in dough
Classic Meatloaf, Meatloaf in Strudel Dough Recipe
Votes: 1
Rating: 5
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Rate this recipe!
Rezept drucken
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.
Servings Prep Time
4 Portions 20 Minutes
Cook Time
45 Minutes
Servings Prep Time
4 Portions 20 Minutes
Cook Time
45 Minutes
recipe pic german meatloaf, false rare, stefanie roast, meatloaf in dough
Classic Meatloaf, Meatloaf in Strudel Dough Recipe
Votes: 1
Rating: 5
You:
Rate this recipe!
Rezept drucken
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.
Servings Prep Time
4 Portions 20 Minutes
Cook Time
45 Minutes
Servings Prep Time
4 Portions 20 Minutes
Cook Time
45 Minutes
Ingredients
Basic Recipe for both Variants Meatloaf
  • 500 g minced meat mixed half beef, half pork
  • 1 pc onion large or 2 small onions
  • 1 pc clove of garlic
  • 100 g rolls bread rolls diced
  • 75 ml milk
  • 1 pc egg
  • 1 tbs mustart medium hot
  • parsley
  • lovage
  • thyme
  • 1 tsp salt
  • some pepper
Variant Classic Meatloaf
  • 2 pc egg hard cooked I cook the eggs about 8 minutes
  • some oil for brushing the classic meatloaf
Variant Meatloaf in Strudel Dough
  • 1 packet strudel dough leaves fresh or deep frozen
  • 1 pc egg for brushing the meat loaf in the strudel dough
Servings: Portions
Units:
Instructions
  1. 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.
  2. 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.
  3. Season the minced meat mixture with salt, pepper and mustard and mix well.
  4. 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.
  5. 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.
Recipe Notes

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

Nutrition Facts
Classic Meatloaf, Meatloaf in Strudel Dough Recipe
Amount Per Serving (200g)
Calories 491 Calories from Fat 297
% Daily Value*
Total Fat 33g 51%
Saturated Fat 9g 45%
Polyunsaturated Fat 8g
Monounsaturated Fat 12g
Cholesterol 170mg 57%
Sodium 1013mg 42%
Potassium 394mg 11%
Total Carbohydrates 17g 6%
Dietary Fiber 1g 4%
Sugars 1g
Protein 31g 62%
Vitamin A 9%
Vitamin C 11%
Calcium 7%
Iron 23%
* Percent Daily Values are based on a 2000 calorie diet.

OTHER LANGUAGES: deGerman

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