Berlin false hare meat loaf

Berlin false hare meat loaf

Berliner Falscher Hase meat loaf becomes particularly loose and tastes very juicy due to the mixture of tender tartar and juicy meat. Preheat baking oven to 225° C. Boil 2 eggs hard. Soak bread rolls in cold water. Dice onions, fry in butter until translucent and cool. Mix tartare, mince, 1 raw egg and onions. Pour the rolls into a cloth, squeeze out and mix into the minced meat. Season with pepper, salt and mustard. Peel hard-boiled eggs. Grease the baking tray. For Berliner Falscher Hase meat loaf first put minced meat on the tin. Press flat. Press a depression in the middle lengthwise. Place eggs in the well. Cover with minced meat. Bake Berliner Falscher Hase meat loaf on the middle rack for 45 minutes. Add some broth little by little. Take the Berliner Falscher Hase meat loaf out of the oven. Pour the roast sauce through a sieve into a saucepan. Bring to the boil briefly and thicken with Saucen Binder.

Servings: 6, Difficulty: 
Preparation time: 20 minutes, Total duration: 1 hour

All data per serving:
Calories
Carbohydrates
Protein
Fat
308 kcal
11 g
26 g
18 g

(C)opyright by Marions Kochbuch