Haven’t we all wondered about or hoped for her existence at one point of time? Maybe just once or twice during one of those long days home with a sick child, a stressful day at work or even on a relaxing day on the porch or beach with a good read? On a well deserved day off whose equilibrium shall never be disturbed by any activity in the kitchen prior to serving dessert?
The answer is Yes. Many of these fairies even seem to reside surprisingly close to me and magically appear to share a delicious fall meal with my family, me and my very broken foot.
The only two questions left to ask are which wine do we pair this delicious German Meatloaf with and will we be able to recreate this scrumptious soul food ourselves?
Download the recipe below and try it for yourself!
- 1/2 lb. ground beef
- 1/2 lb. ground pork
- 1 medium size onion, chopped
- 1 small bread roll, soaked in cold water
- 1 egg
- 1/2 tsp. salt
- 1/2 tsp. ground black pepper
- 1 tsp. ground paprika
- 1 tsp. Dijon mustard
- 2 tb. chopped parsley
- 3 hard-boiled eggs, peeled (optional)
- 7 strips of bacon
- 1 c. beef broth
- 1/2 c. hot water, divided
- 1 tsp. cornstarch
- 1/2 c. sour cream
- Prepare three hard boiled eggs
- Preheat oven to 350 F
- Butter bread loaf baking pan, cover with bacon strips
- Squeeze out bread roll and pull apart into small chunks mix meat, bread chunks, onion in bowl
- Beat egg and add salt, pepper, paprika and parsley; add to meat mix and knead until well incorporated
- Carefully add meat mix to loaf pan, adding the three eggs into the middle of the loaf, then cover with remaining meat mix; cover top with bacon strips as well
- Drop loaf pan into pot filled with 1 cup of water
- Bake for 45 minutes, uncovered; then pour 1/2 cup of broth over meatloaf, cover with aluminum foil and bake for another 30 minutes
- Check for doneness by slicing loaf - extend baking time by 10 minutes if loaf is still too pink on the inside.
- Serve with mashed potatoes and buttered carrots and peas.
- Guten Appetit!