Falscher Hase: A Traditional German Dish, Easily Prepared

In Germany, meatloaf is called “Falscher Hase” (False Hare), and it is one of those dishes that have been on the Sunday dinner table in Germany for generations. The tradition is maintained in the East as well as in the West. The name probably comes from the fact that in earlier times the raw meat mass was formed into a “hare’s back” in the roaster – to pretend that it was (noble) game.

But this delicacy does not have to hide behind roast venison at all! False hare is as refined as it is simple – we’ll show you how you can easily prepare it yourself!

What you need

1 lb minced meat, mixed
1 clove of garlic
1 onion
2 oz breadcrumbs
5 eggs
20 rashers of bacon
2 oz ham
2 oz Emmental cheese
1 oz salami
Tinfoil
Parsley
Sriracha mayonnaise
Salt and pepper to taste

And here’s how

Fold the garlic, onion and bread crumbs into the ground meat, crack two eggs and add, mix well.

Hard boil three eggs, set aside.

Lay out the bacon on a piece of tinfoil in a grid, add the ground meat mixture on top, then layer ham, cheese and salami on top.

Spread a generous amount of Sriracha mayonnaise on top.

Place the three hard-boiled, peeled eggs in the center and roll up the aluminum foil as shown in the video.

Bake for 45 minutes at 350 degrees.

Falscher Hase – the “Remix” (variant with ricotta filling)

1 lb minced meat, mixed
1 – 2 cloves of garlic
1 onion
2 oz breadcrumbs
7 oz ricotta
2 oz Emmental cheese
5 dried tomatoes
salt and pepper to taste
2 eggs
parsley

Fold the garlic, onion and breadcrumbs into the minced meat, crack two eggs and add.

Mix by hand and pour into a box-shaped baking dish.

Form a hollow in the center with a glass, line it with the bacon.

Fold the dried tomatoes into the ricotta and pour the mixture into the hollow over the bacon.

Layer the cheese on top, beat three eggs and add them.

Bake for 60 minutes at 350 degrees.

Do you have German roots and know Falscher Hase as a traditional dish? Tell us in the FB comments!