German Meat Loaf
Slices of hard-boiled egg are layered in the center of this flavorful ground beef and pork meatloaf, topped with bacon strips and served with a tangy sour cream sauce.
1 pound lean ground beef
1/2 pound ground pork
1 onion, chopped
2 large eggs, beaten
4 tablespoons soft bread crumbs
4 tablespoons cold water
2 tablespoons chopped fresh flat-leaf parsley
1 teaspoon paprika
1 teaspoon prepared mustard
1 teaspoon salt
3 hard-boiled eggs, peeled and sliced
4 strips of bacon - divided use
1/4 cup vegetable oil
1 cup beef broth for basting
1/4 cup water
2 teaspoons cornstarch
1/2 cup sour cream
- Thoroughly combine ground beef, ground pork, chopped onion, beaten eggs, soft bread crumbs, first addition of water, parsley, paprika, prepared mustard and salt. Flatten the mixture into an 8-inch square baking pan. Arrange hard-boiled eggs in a row in the middle of the meat, folding over both sides to form a loaf.
- Preheat oven to 350°F (175°C).
- Dice half of the bacon (cut remaining bacon in half crosswise and set aside) and cook over medium heat in a large, oven-safe pot. When fat is rendered, remove bacon and save for another use. Add oil to bacon fat and increase heat to medium-high. Add meat loaf to pan and carefully brown on all sides.
- Arrange reserved bacon strips on top of meat loaf and bake, uncovered, for 45 minutes. Baste often with beef broth.
- Remove meat loaf from pot and hold warm in a serving dish.
- Transfer pan juices (including any remaining beef broth) to a small saucepan and heat over medium-high heat.
- Combine remaining water and cornstarch and stir into pan juices. Bring to a simmer and stir until thickened. Remove from heat and stir in sour cream; taste for seasoning. Pour on top of meat loaf before serving.
Makes 6 servings.