🇩🇪 Germany · Food
Falscher Hase (German 'False Hare' Meatloaf)
By eatmundo · July 6, 2026
🇩🇪 DEFalscher Hase, or 'False Hare,' is a beloved German meatloaf, traditionally shaped like a rabbit and often hiding a delightful surprise of hard-boiled eggs within. It's a hearty, comforting dish, typically served with mashed potatoes and a savory gravy, perfect for a family meal.
Ingredients
check them off as you prepareHow to Make It
- 1
Soak the old bread roll in 100ml of milk for 5-10 minutes until it's soft, then squeeze out any excess milk. Finely chop 1 medium onion.
- 2
In a large bowl, combine 500g of mixed minced meat, the softened bread roll, chopped onion, 1 raw egg, 1 tsp mustard, 2 tbsp chopped parsley, 1 tsp dried marjoram, and a generous pinch of salt and black pepper. Mix everything thoroughly with your hands until well combined but don't overwork it, as this can make the meatloaf tough.
- 3
Preheat your oven to 180°C (350°F). Lightly grease an ovenproof dish or baking sheet with 1 tbsp vegetable oil.
- 4
Divide the meat mixture into two equal portions. On a lightly floured surface, shape one portion into an elongated oval, roughly 20-25 cm (8-10 inches) long. Press 3 peeled hard-boiled eggs down the center of this oval.
- 5
Carefully place the second portion of meat mixture over the eggs, sealing the edges to completely enclose them. Gently shape the entire loaf into an oval or a 'hare' shape. This step requires a gentle touch to ensure the eggs are fully encased.
- 6
Transfer the shaped meatloaf to the prepared baking dish. Pour 200ml beef broth around the base of the meatloaf. This will keep it moist and contribute to a delicious gravy.
- 7
Bake in the preheated oven for 60-70 minutes, or until the meatloaf is golden brown on the outside and cooked through. An internal temperature of 70°C (160°F) is a good indicator of doneness.
- 8
Once baked, remove the Falscher Hase from the oven and let it rest for 10 minutes before slicing. This allows the juices to redistribute, ensuring a tender and flavorful slice. Serve thick slices with the pan gravy, mashed potatoes, and perhaps some cooked vegetables.
Frequently Asked Questions
What is the best type of ground meat for Falscher Hase to achieve a traditional texture and flavor?+
For an authentic Falscher Hase, a mix of half ground beef and half ground pork is ideal. This blend provides a richer flavor and maintains a moist, tender texture during baking.
How should the bread rolls (Brötchen) be prepared to properly bind the meatloaf mixture?+
Stale bread rolls should be soaked in milk until soft, then thoroughly squeezed out before crumbling them into the meat mixture. This ensures they absorb moisture without making the meatloaf soggy.
What's the recommended baking temperature and time for Falscher Hase, and how can I tell it's done without drying it out?+
Bake Falscher Hase at 180°C (350°F) for about 60-75 minutes. It's done when the internal temperature reaches 71°C (160°F) and the juices run clear, typically indicated by a golden-brown crust.
How are the hard-boiled eggs typically incorporated into Falscher Hase, and what is their role?+
The peeled hard-boiled eggs are usually encased whole within the meatloaf mixture before baking, running through the center. They are a traditional visual surprise when sliced, mimicking the "hare" in cross-section.
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