False Hare (meatloaf) with Spring Onion and Cream Cheese Crust
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
- 750 g minced meat, mixed
- 1 roll, stale
- 1 bunch spring onion (s), (alternatively a stick leek)
- 2 tablespoon parsley, chopped
- 3 tablespoon chives, chopped
- 2 egg (s)
- Salt and pepper, black
- Seasoned Salt
- 2 clove (s) garlic, pressed
- 2 tablespoon tomato ketchup
- 2 teaspoons mustard
- Paprika powder, noble sweet
- 125 g cream cheese with herbs
- Oil, vegetable
- 250 ml broth, (either homemade or from instant powder)
- 100 g bacon, mixed, smoked, diced
Print Recipe
Pin Recipe Instructions
- Fry the bacon cubes in a little vegetable oil, leave to cool. Soak the bun in the broth. Cut the spring onions into rings approx. 1 cm wide and divide into 3 parts.
- Separate 1 egg. Squeeze out the roll, knead with the mixed mince, 2/3 of the spring onions, garlic, 1 egg plus 1 egg white, chives, parsley and fried bacon. Salt carefully and season with pepper, paprika powder, ketchup and mustard. Shape the dough into a loaf and place in a roasting dish that has been brushed with a little oil.
- Fry in a preheated oven (200 ° C or 180 ° C fan oven) for about 1 hour, gradually adding 1/4 l water and the rest of the stock.
- Mix the remaining spring onions, the herbal cream cheese and the egg yolks together, then brush the wrong rabbit with them about 15 minutes before the end of the roasting time.
- We like boiled potatoes and bacon beans with it
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