German meatloaf (Falscher Hase)

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.