Hackbraten (Falscher Has) Recipe - Cooking Index
Hackbraten (Falscher Has) Recipe - Cooking Index
| 250 | Ground pork - (a generous 1/2, lb) | |
| 250 | Ground beef - (a generous 1/2, lb) | |
| 100 | Plain breadcrumbs - (3. 5 oz) | |
| 2 | Eggs | |
| 1 | Onion - finely chopped | |
| 1 | Garlic - mashed or | |
| 1 | Parsley - finely chopped | |
| 1 | Sugar | |
| 2 tablespoons | 30ml | Lard |
| 1 | Onion - sliced | |
| 4 | Garlic - whole, up to 5 | |
| 1/2 | Yellow turnip - sliced | |
| Carrot] | ||
| 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 390F 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 390F, the meatloaf will be done after 1 1/2 hours and may be served immediately, sliced, and topped with the reheated pan juices.
Serve with potato salad or green salad [lettuce].
[Note: 'Falscher Has' literally means imitation rabbit. K. B. ] From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation: Karin Brewer)
Source:
Try-Foods International
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.