Meatloaf filled with Eggs or Falscher Hase

False Hare is a crazy name for a dish. 

It is from a time here in Germany when families were too poor to go for the real thing. In the older days, having a bunch of hare in the back of the house was a good way to get meat on the table. The kids had to care for them and often cried, when their pet was on the table. But it was the way of life then. A Easter Sunday dinner without something special was out of the question. This was a very creative way to feed a lot of people without breaking the bank.

This special kind of meatloaf is a thing of the past and not cooked often. The regular meatloaf takes the first place. 

Actually I wanted to cook a real hare on the Easter weekend. But hare or rabbit are not easy to get here. When I go grocery shopping in France, I have no problems to buy one. But my last trip was end of February and I had not enough space in the freezer. Then I had the idea of cooking a False Hare.

It was a good way to get rid of some of my colored hard boiled eggs.  Eat it with any kind of side you like. I had mine with rice and a salad.

Recipe for 4:

800 g ground pork and beef mix

2 eggs and 4 hard boiled eggs 

1 large yellow onion, 1 green onion, 6 garlic cloves

1 tbsp butter

1 hand full of fresh herbs

8 green olives, 4 sundried tomatoes, 3 tbsp capers

1 tbsp mustard, 80g breadcrumbs

Chili, salt, pepper, herbes de Provence, smoked paprika, cayenne pepper

In a pan heat up the butter and sauté onions and garlic, cool down. In a large bowl mix all ingredients, except the 4 eggs. Use loaftin (about 23 cm long) and fill it up with 1/2 of the mix.

Peel the eggs and place them in a line. Cover with the other mix completely.

Heat up the oven to 160 C fan and bake it for 55 to 60 min.