| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Vegetables, Dairy |
German |
Beef, German |
4 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Ground Beef, Lean |
| 1/2 |
lb |
Ground Pork, Lean |
| 1 |
md |
Onion, Chopped |
| 3 |
tb |
Bread Crumbs |
| 3 |
tb |
Water, Cold |
| 2 |
lg |
Eggs |
| 1/2 |
ts |
Salt |
| 1 |
ts |
Paprika |
| 1 |
ts |
Mustard, Prepared |
| 2 |
tb |
Parsley, Chopped |
| 3 |
|
Hard Cooked Eggs, Peeled |
| 4 |
|
Bacon, Strips |
| 4 |
tb |
Vegetable Oil |
| 1 |
c |
Beef Broth |
| 1/4 |
c |
Water, Hot |
| 1 |
ts |
Cornstarch |
| 1/4 |
c |
Water |
| 1/2 |
c |
Sour Cream |
INSTRUCTIONS
SAUCE
Thoroughly mix ground meats, onion, bread crumbs, 3 T cold water, and eggs.
Flavor with salt, praprika, mustard, and parsley. Blend ingredients
thoroughly. Flatten out meat mixture in the shape of a square, (8 X
8-inches). Arrange whole hard-boiled eggs in a row along the middle of the
meat. Fold sides of meat pattie over the eggs. Shape meat carefully into a
loaf resembling a flat bread loaf. Occasionally rinse hands in cold water
to prevent sticking. Cube 2 strips bacon; cook in a Dutch oven about 2
minutes. Carefully add the vegetable oil; heat. Place meatloaf in the Dutch
oven and cook until browned on all sides. Cut remaining bacon strips in
half and arrange over the top of the meatloaf. Place uncovered Dutch oven
in a preheated oven for about 45 minutes. While meat is baking, gradually
pour hot beef broth over the top of the meatloaf; brush occasionally with
pan drippings. When done remove meat to a preheated platter and keep it
warm. Add 1/4 cup of hot water to pan and scrape all particles from the
bottom. Bring to a gentle boil and add cornstarch that has been mixed with
1/4 cup water. Cook until bubbly and thick. Remove from heat and stir in
sour cream. Reheat to warm. Season with salt and pepper if desired. Serve
the sauce separately.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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