VOLUME 1 - Kilimanjaro Foods

5. Place the meat on plates, topped with the sauce. The sirloin may
be garnished with a swirled piping of sour cream, pressed through a
pastry bag.
Serves 6.
Falscher Hase (False Hare (German Meatloaf))
4 Servings
1/2 lb ground beef,lean
1/2 lb ground pork,lean
1 onion,medium, chopped
3 T bread crumbs
3 T water,cold
2 eggs,large
1/2 t salt
1 t paprika
1 t mustard,prepared
2 T parsley,chopped
3 hard cooked eggs,peeled
4 bacon,strips
1 T vegetable oil
1 c beef broth
SAUCE ==========================
1/4 c water,hot
1 t cornstarch
1/4 c water
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