Meatloaf

Ingredients for 4 servings:

• 2 rolls, stale
• 2 m.-sized onion(s)
• 6 garlic cloves
• 60 g fat
• 500 g minced beef
• 250 g minced pork
• 2 eggs, raw
• 1 egg(s), hard-boiled
• 2 tsp mustard, medium hot
• salt and pepper
• Paprika powder
• nutmeg
• marjoram
• 100 g bacon, streaky, cut into strips
• Breadcrumbs
• 6 tbsp water
• 2 cups broth
• 3 tbsp tomato paste
• 1 cup sour cream
• 200 ml cream (also works from Du Darfst)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

False Hare

Soak the bread rolls in water and squeeze out excess moisture. Finely dice 1 onion and 2 garlic cloves and fry in 30g of fat until golden brown. Mix together the minced meat, onions and garlic, bread rolls, raw eggs, mustard, and seasonings. Peel the boiled egg. Shape the meatloaf into an oblong loaf, press the boiled egg into the center of the meatloaf, and then close the dough over it. Place the meatloaf in a cast-iron roasting pan or similar dish. Melt the remaining fat and brush it over the loaf. Tuck the bacon strips into the meat (as you would with roast rabbit) and cover the loaf with breadcrumbs. Peel and quarter the second onion, peel the remaining garlic cloves, and arrange everything around the meatloaf. Pour in the water and roast the meatloaf at 230°C for about 10 minutes. Then mix the stock with the tomato paste and add half of it. After about 20 minutes, pour the remaining broth over the meatloaf. Roast for another 20 minutes. Then remove the roast from the oven and keep warm. Strain the sauce through a sieve, mix with the cream and sour cream, bring to a boil, and season to taste.