Classics of Good Cuisinegerman-foodMain CoursesMeatMinced Meat RecipesRecipes by Thomas Sixt

Meatloaf Recipe, wrong Hare with Egg Filling German Style

By 13. May 2019 September 11th, 2019 No Comments
False hare or meat loaf recipe picture with sauce and mashed potatoes

OTHER LANGUAGES: deGerman

Today I’ll show you my recipe for Meatloaf. Do you know “false hare”? The “wrong rabbit” is no rabbit at all. It is the name for a meat loaf with or without egg inside.

The following recipe comes from the kitchen of my dear mum and is a component of the traditional German kitchen.

It is suspected that the name “Falscher Hase” was given by the form of roasting 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. The following instructions contain many step-by-step photos for the preparation of meat loafs.

I also show you a great variation of the meat loaf sauce and wish you good luck and a good appetite!

1. Meatloaf Shoppinglist

Meat loaf belongs to these wonderful, simple dishes and the list of ingredients is relatively short…

  • Minced meat mixed or in the noble variant Minced meat from veal both best in BIO quality
  • Bread rolls or buns from yeast dough
  • Milk
  • Onions
  • Garlic
  • Parsley
  • Mustard: Dijon mustard or mustard medium hot
  • Eggs
  • Veal stock
  • Red Wine
  • Soup vegetables
  • Butter
  • Salt and pepper

Preferably freshly prepared minced meat. Always process the minced meat within 24 hours.

Meatloaf, fake bunny coming out of the oven browned.

Browned meat loaf fresh from the oven, as cooking time 45-50 minutes at a temperature of 170-190°C have proven themselves. Meat loaf is best cooked in the oven, not in the pot!

2. Meatloaf Classic Recipe

The meat loaf is prepared in Europe and in Germany from Munich to Flensburg in different variants.

In the overview the recipes are however very similar and differ only in few ingredients…

  • The Austrian meat loaf with egg is additionally filled with pickle and is called Stefaniebraten.
  • In Austria one knows additionally the meat loaf in the Studelteig or Strudel-Meatloaf.
  • My grandmother from Bavaria prepared the meat loaf gladly with Liebstöckl.
  • From Stuttgart I know the meat loaf with bacon wrapped.
  • In southern Germany the meat loaf is often additionally seasoned with paprika.
  • Meat loaf with feta seems to be extremely popular, whereby feta cheese is filled in the meat loaf from boiled egg according to taste. Meatloaf with cheese filling: Emmentaler or Gouda, among other things, is suitable here as a filling in meatloaf.
  • Professional chefs like to place the meatloaf in a pork net. This means that the meat loaf is coated with a layer of fat, is particularly gentle to the touch and dimensionally stable. Pre-order the pork net from the butcher and soak it in cold water for one night. Fill in the minced meat mass and close the net downwards.
  • In general, the meat loaf recipes differ from north to south by different side dishes.

For special holidays I like to prepare a thin, long meat loaf of veal and fill the veal meat loaf with quail egg.

Meat loaf with egg, sauce and mashed potatoes on a blue plate.

Our goal is a fine meat loaf with egg, a great meat loaf sauce, as a side dish I show you a homemade mashed potatoes.

3. Meat Loaf Side Dishes

The following side dishes go well with the meat loaf…

Gourmet meat loaf with quail egg.

The minced veal roast stuffed with quail egg is a gourmet variation for special days.

Meat loaf in strudel dough recipe picture.

Meatloaf in strudel dough, I’ll show you this recipe elsewhere. Strudel-roast meat loaf tastes delicious and simply succeeds.

4. Simple meat loaf and grandma’s meat loaf

The meat loaf is a traditional, simple, German dish.

I prepare the simple meat loaf sometimes also without egg filling.

This goes a bit faster!

maetloaf without filling with caper sauce

False hare without filling served with potatoes and caper sauce. © Food Photographer Thomas Sixt

Refine the minced meat mass additionally with herbs: try thyme, parsley, lovage, dill, marjoram or oregano.

You can use fresh and finely chopped herbs or dried herbs.

Note for the perfect granny meat loaf the oven temperature: 170°C-190°C is a good temperature range to prepare meat loaf.

Pay attention to the proportion of ingredients:

  • A juicy meat loaf is made when you use 2 eggs and two rolls on 500 g of minced meat.
  • Always squeeze out the bread rolls or buns soaked in milk well, the minced meat mass is then soft and becomes firm during cooking.

Avoid breadcrumbs, breadcrumbs make the meat loaf very firm.

Meat loaf minced meat mass in a bowl.

The juicy meat loaf mass well mixed and prepared without breadcrumbs. Note the proportions for a delicious meat loaf.

5. Recipe Meatloaf

Below you will find a step by step recipe with many photos and tips for preparing the meatloaf sauce, which I recommend as a basis a purchased or homemade veal stock. Good luck!

False hare or meat loaf recipe picture with sauce and mashed potatoes
Recipe of classic meatloaf "false hare"
Votes: 6
Rating: 5
You:
Rate this recipe!
Rezept drucken
Preparing meat loaf as a false rabbit, step by step instructions for classic meat loaf with many tips from Oma´s kitchen.
Servings Prep Time
2-4 Portions 20 Minutes
Cook Time
45 Minutes
Servings Prep Time
2-4 Portions 20 Minutes
Cook Time
45 Minutes
False hare or meat loaf recipe picture with sauce and mashed potatoes
Recipe of classic meatloaf "false hare"
Votes: 6
Rating: 5
You:
Rate this recipe!
Rezept drucken
Preparing meat loaf as a false rabbit, step by step instructions for classic meat loaf with many tips from Oma´s kitchen.
Servings Prep Time
2-4 Portions 20 Minutes
Cook Time
45 Minutes
Servings Prep Time
2-4 Portions 20 Minutes
Cook Time
45 Minutes
Ingredients
Meatloaf Ingredients
  • 3 pc eggs For hard cooking as filling
  • 500 g minced meat mixed half beef, half pork
  • 1 pc onions large or 2 small onions
  • 1 pc clove of garlic
  • 1 tsp sunflower oil For sautéing onion and garlic
  • 1 bunch parsley
  • 2 pc bread rolls Bread rolls diced
  • 75-100 ml milk
  • 2 pc eggs For the minced meat mass
  • 1 tbs mustard I prefer to use Dijon mustard
  • 1/2 tsp salt
  • 8 pinches pepper
  • some sunflower oil to brush on the roaster!
Mashed Potatoes ingredients
  • 500 g potatoes floury potatoes
  • 600 ml vegetable broth
  • 6 pinches salt
  • 6 pinches pepper
  • 6 pinches nutmeg
  • 100-150 ml cream or milk
  • 25 g Butter
Sauce for Meatloaf
  • 1 pc soup vegetables
  • 1 tsp sunflower oil
  • 1 tbs tomato puree
  • 300 ml veal stock
  • 300 ml red wine
  • 1 pc potatoes grate finely to thicken the sauce!
  • 40 g Butter
  • 5 pinches salt
  • 5 pinches pepper
  • 4 pinches sugar
Decoration
  • some majoram or parsley
Servings: Portions
Units:
Instructions
Meatloaf Prepare
  1. Place the ingredients for the meat loaf in the kitchen. Preheat the oven to 200°C hot air.
    Zutaten falscher Hase und Hackbraten
  2. Cook the eggs for the meat loaf filling for 12 minutes, cool in cold water and peel.
    Frisch gekochte, harte Eier als Füllung für Falscher Hase vorbereitet.
  3. Finely dice the peeled onions and garlic, finely chop the parsley.
    Zwiebeln und Knoblauch fein würfeln, Petersilie fein schneiden. erster Step beim Hackbraten zubereiten.
  4. Cut the rolls into cubes and pour over the boiling milk.
    Semmeln, eingeweicht in Milch für den Hackbraten.
  5. Sweat the onion and garlic cubes in a colourless pan for 3-4 minutes with a little sunflower oil and allow to cool for a few minutes.
    Zwiebelwürfel und Knoblauchwürfel für die Hackfleischmasse anschwitzen.
  6. Place the minced meat, parsley, salt, pepper and mustard in a bowl.
    Hackfleischmasse für Hackbraten vorbereitet in einer Schüssel.
  7. Add the squeezed out bread cubes to the minced meat.
    Hackbraten Teig oder Hackbraten Masse für falscher Hase.
  8. Mix the minced meat mixture with your hands.
    Hackfleischmasse für falscher Hase und Hackbraten.
  9. Mix the meat mixture for meat loaf well and season again with salt and pepper.
    Hackbraten Hackfleischmasse in einer Schüssel.
  10. Place the hard-boiled eggs in the middle of the mixture, prepare an oiled roaster.
    Hackbraten mit hart gekochtem Ei füllen.
  11. Seal the meat loaf mass over the eggs.
    Eier beim einpacken in den Hackbraten.
  12. Form a long loaf with moistened hands and place the meat loaf in the oiled roaster. Smooth out the meat loaf again. Slide the meat loaf into the oven on the middle rail and cook for approx. 45 minutes at 170-190°C.
    Geformter Hackbraten, Flascher Hase roh im Bräter.
Prepare Mashed Potatoes
  1. Prepare the mashed potatoes, please use a floury cooking variety. Wash and peel the potatoes and place them in a pot, cut into slices. Cover with broth or salt water and cook until soft.
    Kartoffeln für Kartoffelpüree in einem Topf.
  2. Pour off the softly cooked potatoes, let steam off at the stove, crush quickly with a mixer, add milk, cream and butter and prepare a creamy mashed potato. Season to taste with salt, pepper and nutmeg and keep warm for serving.Tipp: Wenn Dir das Püree in der Farbe zu weiß erscheint, kannst du das Püree mit etwas Kurkuma gelb färben.
    Frische, gekochte Kartoffeln zu Püree verarbeiten.
Prepare meat loaf sauce
  1. Cut onions, carrots, celery and parsley root as well as mushrooms into small cubes and place in a pot/high pan.
    Gemüse Röstansatz für Hackbratensoße.
  2. Roast the vegetables with a little sunflower oil, then add the tomato paste.
    Angeröstetes Gemüse für Hackbraten Soße.
  3. Roast the tomato paste with the vegetables for 2-3 minutes, changing colour to brown-red. This process is important as the roasting substances for the taste and a brownish colour develop.
    Hackbraten Soße zubereiten: Gemüse mit Tomatenmark rösten.
  4. Deglaze the roasted vegetables with red wine and veal stock and bring to the boil. Prepare butter and finely grated potatoes to bind the sauce. Bring the sauce to the boil.
    Hackbraten Soße mit Rotwein und Kalbsfond ablöschen.
  5. Add finely grated potatoes and cold butter to the sauce and mix well. Cook the sauce for 10-15 minutes.
    Soße für den Hackbraten mit Butter und fein geriebener Kartoffel binden.
  6. Pass the sauce through a fine sieve and bring to the boil. Season the sauce to taste with salt and pepper.
    Vorbereitete Soße durch eine feines Sieb geben. Kochprofis nennen das passieren.
Arrange Meatloaf
  1. Take the meat loaf out of the oven.
    Hackbraten, falscher Hase kommt gebräunt aus dem Backofen.
  2. Cut the meat loaf into slices with a moistened knife.
    Falscher Hase gefüllt mit Ei, dieser Hackbraten schmeckt lecker!
  3. Arrange the meat loaf slices on hot plates. Add the reheated mashed potatoes. Bring the meat loaf sauce to the boil, mix and nappe. Serve meat loaf filled with egg alias wrong hare quickly and enjoy. Enjoy your meal!
    Hackbraten alias Falscher Hase angerichtet auf einem Teller mit Soße und Kartoffelpüree.
Recipe Notes

6. Calorie Meatloaf with Mashed Potatoes

Nutrition Facts
Recipe of classic meatloaf "false hare"
Amount Per Serving
Calories 1596 Calories from Fat 828
% Daily Value*
Total Fat 92g 142%
Saturated Fat 41g 205%
Polyunsaturated Fat 6g
Monounsaturated Fat 33g
Cholesterol 754mg 251%
Sodium 5020mg 209%
Potassium 2465mg 70%
Total Carbohydrates 77g 26%
Dietary Fiber 9g 36%
Sugars 10g
Protein 87g 174%
Vitamin A 55%
Vitamin C 79%
Calcium 29%
Iron 72%
* Percent Daily Values are based on a 2000 calorie diet.

7. More Recipes with Minced Meat

Meatloaf without stuffing, classic "false rabbit
Meatballs, Bavarian meatballs taste delicious!
Meatballs with muesli, exciting variation offers variety, with cooking video!
Koenigsberger Klopse - Meatballs in Caper Sauce photo recipe

Also interesting: The Recipe Koettbullar shows you Swedish meatballs

OTHER LANGUAGES: deGerman

Thomas Sixt

Thomas Sixt

Servus!Ich bin Thomas und zeige Dir auf dieser Website tolle Kochrezepte zum selber kochen.Als Kochprofi begleite ich Dich gerne in der Küche und als Foodfotograf möchte ich Dir Lust auf gutes Essen machen.Gutes Gelingen & Guten Appetit!

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