1. Soak the rolls in milk and squeeze them out; finely chop the onion. Hard-boil three eggs and peel them.
2. Knead the minced meats with the rolls, one raw egg and the onion, and season with mustard, salt and pepper.
3. Press half of the mixture into a greased tin and arrange the boiled eggs and the carrot cut into batons in a row on top.
4. Cover with the remaining mixture, shape into a loaf and cover the top with strips of bacon.
5. Pour in the stock and roast in a 180 °C oven for 50-60 minutes until browned, basting with the juices.
6. Rest the meatloaf, then serve it sliced with the roasting juices - each slice has an egg in the middle.
Tip: It is called "false hare" because its shape resembles roast game; mashed potatoes are the classic side.
Your plan stays in this browser for up to 24 hours. Register or sign in to review and save it to your calendar, keep your recipes and use your shopping list later.
These cookies are essential for the website to function properly. The website cannot work without them and they cannot be disabled.
With your consent, we collect usage and device data through Google Analytics to improve the site. The data may also include online identifiers. You can withdraw your consent here at any time.