VOLUME 1 - Kilimanjaro Foods

Hackbraten (Falscher Has)
4 Servings
250 g pork (a generous 1/2,Ground
-lb)
250 g beef (a generous 1/2,Ground
-lb)
100 g plain breadcrumbs (3.5 oz)
2 eggs
1 onion,finely chopped
1 clove garlic,mashed or
-minced
1 bn parsley,finely chopped
1 pn sugar
2 T lard
1 onion,sliced
4 to 5 cloves garlic,whole
1/2 yellow turnip,sliced
-[substitute,,carrot]
1 water for pan gravy
Mix the ground meat with all the other ingredients [except for the
lard, the sliced yellow turnip, sliced onion, and whole garlic
cloves] and shape into a rectangular loaf. Put in a casserole dish
with the lard, the sliced onion, whole garlic cloves, and sliced
yellow turnip. Roast at 390 degrees F until the onions turn brown.
Then, add a little bit of water. Continue to roast, basting
frequently. Add more water as needed. If the crust is getting too
dark, cover the top of the meatloaf with aluminum foil. In the
olden days, the cook put a clay tile on top of the meatloaf to
achieve the same effect.
At 390 degrees F, the meatloaf will be done after 1 1/2 hours and may
be served immediately, sliced, and topped with the reheated pan
juices.