Oma's Best Meatloaf Recipe

➤ by Oma Gerhild Fulson

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This is my best meatloaf recipe that is so simple, so quick, and so delicious! In German it is called Falscher Hase meaning false rabbit. The similarity is in shape, not taste! The loaf is formed into a slightly elongated, flattened shape to resemble a hare (rabbit). Just think of it like shaping a loaf of bread.

Covered in bacon and, perhaps with a hard boiled egg hidden inside, this makes a great dinner that also provides wonderful leftovers for sandwiches the next day.

Oma's Best Meatloaf Recipe

Ingredients:

• 2 lbs lean beef (or mixture beef and pork)
  
• 2 eggs
  
• l onion, finely chopped, (browned in oil, if desired)
• ½ cup bread crumbs or 1 Kaiser roll (see hints below)
• 1½ tsp salt
  
• ½ tsp pepper
• 3 hard boiled eggs, peeled (optional)
  
• 4 slices bacon

Instructions:

• Preheat oven to 375°F.
  
• In large bowl, gently mix meat, eggs, onion, bread crumbs, salt and pepper.
  
• If you're hiding hard boiled eggs inside: flatten the meat into a rectangle, lay the eggs on top, and then fold the meat over them. If you're not, then form the meat into a loaf shape. Place the meat loaf on a rimmed baking sheet - not into a loaf pan!
• Cover meatloaf with bacon slices.
  
• Bake 50 - 60 minutes or until done. Use a meat thermometer to ensure the meat loaves are at 165°F.
  
• Let stand 10 minutes before slicing. Makes 4 to 6 servings.
  

Hints:

• Traditionally, stale buns were used instead of bread crumbs. Easiest is to use a Kaiser roll, and soak it in some warm milk or water for about 10 minutes. Drain it, squeeze out the liquid, and crumble the roll and add to the meat instead of the breadcrumbs.
• Shape into 2 smaller loaves, so there's more crust - everyone just loves the ends - they're extra delicious! 
  
• Add any or several of the following: ¼ to ½ cup ketchup, barbecue sauce, mustard, and/or sautéed mushrooms.
  
• Change flavor by adding ½ tsp thyme.
• You can omit the bacon to wrap the loaves. Instead, brush with barbecue sauce or ketchup before baking.

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I usually make several loaves at once - one to eat hot right away (served with red cabbage and mashed potatoes is a treat!) - the rest is reheated for another dinner (slices warmed in the microwave are delicious) or sliced for sandwiches (a real treat!).

Check out the hints section under the recipe for ways to make changes to my best meatloaf recipe ... and make it yours! After it is shaped like a loaf, it is placed on a rimmed baking sheet. 

Using this method of how to make a meatloaf, ensures that the fat cooks out of the meat, making this a healthy dinner choice. And, it's great for sandwiches with a bit of ketchup!

Use same recipe for meatballs, etc. ...

Here I've turned 8 pounds of ground beef (that I got on sale) into:

• meatballs that will be oven browned and then frozen
• 4 mini bacon-wrapped meatloaves to be eaten right away!
• meatballs that will be cooked as Königsberger Klopse mit Hollandische Sosse for the coming week
• and some left ground beef to freeze for some future use.

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