German Meatloaf
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INGREDIENTS 1/2 pound lean ground beef
1/2 pound lean ground pork
1 medium onion, chopped
3 tablespoons bread crumbs
3 tablespoons cold water
2 large eggs
1/2 teaspoon salt
1 teaspoon paprika
1 teaspoon prepared mustard
2 tablespoons chopped parsley
3 hard-cooked eggs, peeled
4 strips bacon
4 tablespoons vegetable oil
1 cup beef brothSAUCE
1/4 cup hot water
1 teaspoon cornstarch
1/4 cup water
1/2 cup sour creamThoroughly mix ground meats, onion, bread crumbs, 3 tablespoons cold water, and eggs. Season with salt, paprika, mustard and parsley. Blend ingredients thoroughly. Flatten out meat mixture in the shape of a 8 x 8-inch square. Arrange whole hard-boiled eggs in a row along the middle of the meat. Fold sides of meat pattie over 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 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 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 warm.
Add 1/4 cup 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 thick and bubbly. Remove from heat and stir in sour cream. Reheat to warm. Season with salt and pepper, if desired. Serve the sauce separately.
Makes 4 servings