Hackbraten (falscher has)
Yield: 4 servings
Ingredients:
- 250 g Ground pork (a generous 1/2 1 bn Parsley finely chopped -lb) 1 pn Sugar
- 250 g Ground beef (a generous 1/2 2 tb Lard -lb) 1 Onion sliced
- 100 g Plain breadcrumbs (3.5 oz) 4 To 5 cloves garlic whole
- 2 Eggs 1/2 Yellow turnip sliced
- 1 Onion finely chopped -[substitute: carrot]
- 1 Clove garlic
Instructions:
mashed or Water for pan gravy -minced 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. Serve with potato salad or green salad [lettuce]. Serves 4. [Note: 'Falscher Has' literally means imitation rabbit. K.B.] From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel Allgaeuer Zeitungsverlag Kempten. 1976. (Translation/Conversion: Karin Brewer) Posted by: Karin Brewer Cooking Echo 9/92
