German Egg-Stuffed Meatloaf

Ingredients

• ¾ lb ground beef
• ¾ lb ground pork
• 4 whole large eggs
• ¾ cup bread crumbs
• ¼ cup whole milk
• 1 whole medium yellow onion
• 1.25 tsp kosher salt
• ½ tsp freshly ground black pepper
• 2 tbsp German mustard
• 2 tbsp fresh parsley, finely chopped
• 2 tbsp unsalted butter
• 1 cup beef broth
• ½ cup sour cream

Instructions

1. 1

   Bring a small pot of salted water to a boil. Gently lower 4 large eggs into the water and cook for 10 minutes. Transfer them to a bowl of ice water and let sit for 5 minutes, then peel under cool running water and set aside.

2. 2

   While the eggs cook, pour 0.25 cup whole milk into a small bowl and stir in 0.75 cup bread crumbs. Let it soak for 2 minutes until the crumbs absorb the milk and form a paste — this keeps the meatloaf moist and tender.

3. 3

   Finely dice 1 medium yellow onion into 1/8-inch pieces. You should have about 0.75 cup — keep the pieces small so they distribute evenly and cook through without leaving any raw bite.

4. 4

   Combine 0.75 lb ground beef and 0.75 lb ground pork in a large bowl. Add the soaked bread crumb mixture, diced onion, 1.25 tsp kosher salt, 0.5 tsp freshly ground black pepper, 2 tbsp German mustard, and 2 tbsp fresh parsley. Using your hands, gently fold the mixture together until just combined — overworking it will make the meatloaf tough and dense.

5. 5

   Preheat your oven to 350°F. On a large piece of plastic wrap or parchment paper, press the meat mixture into a flat rectangle about 10 inches long, 6 inches wide, and 0.5 inch thick. The uniform thickness ensures even cooking.

6. 6

   Arrange the 4 peeled hard-boiled eggs in a line down the center of the meat rectangle. Using the plastic wrap to help lift the meat, carefully roll it around the eggs to form a log, sealing the seam by pressing and smoothing the meat together with your fingers. You should see a ring of egg white when you slice through the final roll.

7. 7

   Set a 12-inch ovenproof skillet over medium-high heat and melt 2 tbsp unsalted butter. Once the butter is foaming and just beginning to turn golden, carefully transfer the meatloaf to the skillet seam-side up. Sear for 3-4 minutes on each long side until the exterior is deep golden brown all over — this creates a flavorful crust and helps seal in the juices.

8. 8

   Pour 1 cup beef broth around (not over) the meatloaf. Transfer the skillet to the preheated 350°F oven and bake for 25-30 minutes. The meatloaf is done when an instant-read thermometer inserted into the thickest part reads 160°F.

9. 9

   Remove the skillet from the oven and transfer the meatloaf to a cutting board. Tent it loosely with foil and let it rest for 5 minutes — the internal temperature will climb slightly and the juices will redistribute, keeping slices moist.

10. 10

    Place the skillet with the pan drippings back on the stovetop over medium heat. Whisk in 0.5 cup sour cream until smooth and creamy, about 1-2 minutes — the sour cream will add richness and a subtle tang that balances the meat.

11. 11

    Slice the Falscher Hase into 1-inch-thick slices with a sharp knife, wiping the blade between cuts for clean edges. Arrange the slices on a platter and spoon the warm sour cream sauce over each one. You'll see the beautiful pinwheel of hard-boiled egg at the center of each slice. Serve immediately with boiled potatoes or sauerkraut.

Tools you’ll need

• small pot
• large bowl
• medium bowl
• small bowl
• ice bath or bowl
• 12-inch ovenproof skillet
• instant-read thermometer
• plastic wrap or parchment paper
• cutting board
• sharp knife
• whisk

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