Falscher Hase: German Meatloaf with Egg and Gravy

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 30 minutes
• Cook Time: 1 hour 5 minutes
• Total Time: 1 hour 35 minutes

Quick Ingredients

• 4 large eggs, hard-boiled and peeled
• 1 lb (450 g) ground beef, 80–85% lean; 1 lb (450 g) ground pork
• 1 small onion (finely minced), 2 garlic cloves (minced), 1 medium carrot (finely grated)
• 1/2 cup (30 g) fresh breadcrumbs + 1/3 cup (80 ml) milk
• 1 large egg (for binding), 2 tsp kosher salt, 1 tsp black pepper
• 2 tbsp chopped parsley, 2 tbsp Dijon or German mustard, 1 tbsp Worcestershire, 1 tsp sweet paprika, 1/4 tsp nutmeg
• 6–8 thin bacon slices (optional), 1 tbsp oil
• Gravy: 2 tbsp butter, 1 onion (sliced), 8 oz (225 g) mushrooms (sliced), 2 tbsp flour, 1/2 cup (120 ml) red wine (optional), 2 cups (480 ml) beef broth, 2 tsp mustard, parsley
• Mashed potatoes: 2 lb (900 g) Yukon Gold potatoes, 6 tbsp (85 g) butter, 2/3 cup (160 ml) warm milk, 1/4 tsp nutmeg, salt & pepper

Do This

• 1. Hard-boil 4 eggs (10 minutes), chill in ice water, peel.
• 2. Heat oven to 375°F (190°C). Mix breadcrumbs + milk; combine with meats, 1 raw egg, onion, garlic, carrot, parsley, mustard, Worcestershire, paprika, nutmeg, salt, pepper.
• 3. Shape meat into a 10×8 in (25×20 cm) slab; line up boiled eggs; seal into a loaf. Top with bacon if using.
• 4. Roast on a rimmed pan 45–55 minutes to 160°F (71°C) internal; rest 10 minutes.
• 5. While it bakes, boil potatoes 20–25 minutes; mash with butter, warm milk, nutmeg, salt, pepper.
• 6. For gravy, sauté onion and mushrooms in butter, stir in flour, deglaze with wine, add broth; simmer until glossy; finish with mustard and parsley.

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Why You’ll Love This Recipe

• Classic German comfort food: tender meatloaf with a beautiful hard-boiled egg center.
• Juicy, well-seasoned mix of pork and beef for rich flavor and perfect texture.
• Pan drippings become a glossy onion–mushroom gravy—no extra pans required.
• Complete homestyle dinner with creamy mashed potatoes that cooks while the loaf roasts.

Grocery List

• Produce: 3 onions, 2 garlic cloves, 1 carrot, 8 oz (225 g) mushrooms, flat-leaf parsley, 2 lb (900 g) Yukon Gold potatoes
• Dairy: Milk, unsalted butter, 5 large eggs
• Pantry: Ground beef, ground pork, bacon (optional), fresh breadcrumbs, Dijon or German mustard, Worcestershire sauce, sweet paprika, ground nutmeg, kosher salt, black pepper, all-purpose flour, beef broth, red wine (optional), vegetable oil

Full Ingredients

For the Meatloaf (Falscher Hase)

• 4 large eggs, hard-boiled and peeled
• 1 lb (450 g) ground beef, 80–85% lean
• 1 lb (450 g) ground pork
• 1 small onion, very finely minced (about 1/2 cup/75 g)
• 2 garlic cloves, minced
• 1 medium carrot, finely grated (about 1/2 cup/60 g)
• 1/2 cup (30 g) fresh breadcrumbs
• 1/3 cup (80 ml) whole milk
• 1 large egg (for binding)
• 2 tbsp Dijon or German medium-hot mustard
• 1 tbsp Worcestershire sauce
• 1 tsp sweet paprika
• 1/4 tsp ground nutmeg
• 2 tsp kosher salt (see Pro Tips if using Morton’s)
• 1 tsp freshly ground black pepper
• 2 tbsp finely chopped parsley
• 6–8 thin slices streaky bacon (optional but recommended)
• 1 tbsp neutral oil (for the pan)

For the Onion–Mushroom Gravy

• 2 tbsp unsalted butter (plus 1 tbsp bacon drippings or oil if available)
• 1 medium onion, thinly sliced
• 8 oz (225 g) cremini or button mushrooms, sliced
• 2 tbsp all-purpose flour
• 1/2 cup (120 ml) dry red wine or dark beer (optional; sub more broth)
• 2 cups (480 ml) low-sodium beef broth
• 2 tsp Dijon or German mustard
• Fine salt and black pepper, to taste
• 1 tbsp chopped parsley, for finishing

For the Mashed Potatoes

• 2 lb (900 g) Yukon Gold potatoes, peeled and cut into 1 1/2-inch (4 cm) chunks
• 6 tbsp (85 g) unsalted butter
• 2/3 cup (160 ml) whole milk, warmed
• 1/4 tsp freshly grated nutmeg
• 1 tsp kosher salt, plus more to taste
• Freshly ground black pepper, to taste

Step-by-Step Instructions

Step 1: Hard-boil and peel the eggs

Place 4 eggs in a saucepan and cover with 1 inch (2.5 cm) cold water. Bring to a full boil over medium-high heat, then reduce to a gentle simmer and cook for 10 minutes. Transfer to an ice bath for 10 minutes, then peel and pat dry. Set aside.

Step 2: Preheat and make the meat mixture

Heat the oven to 375°F (190°C). Line a small roasting pan or rimmed baking sheet with foil and lightly oil it. In a large bowl, stir the breadcrumbs with the milk and let stand 2 minutes to hydrate. Add the ground beef, ground pork, finely minced onion, garlic, grated carrot, 1 raw egg, parsley, mustard, Worcestershire, paprika, nutmeg, salt, and pepper. Mix with clean hands until just combined—avoid overmixing to keep the loaf tender.

Step 3: Shape the loaf around the eggs

On a sheet of parchment, pat the meat mixture into a 10×8-inch (25×20 cm) rectangle. Lay the peeled hard-boiled eggs in a row down the center lengthwise. Using the parchment to help, fold the meat up and over the eggs to seal them inside. Pinch seams closed and smooth the surface with damp hands. Transfer the loaf seam-side down to the prepared pan. Drape bacon slices over the top if using.

Step 4: Roast until juicy and rest

Bake for 45–55 minutes, until an instant-read thermometer inserted into the center reads 160°F (71°C). If you’d like extra browning, broil for 2–3 minutes at the end. Transfer the loaf to a cutting board, tent with foil, and rest for 10 minutes to retain juices. Reserve the pan and drippings for the gravy.

Step 5: Cook the potatoes while the loaf bakes

Place the potato chunks in a pot, cover with cold water by 1 inch (2.5 cm), and add 1 tsp salt. Bring to a boil, then simmer until very tender, 20–25 minutes. Drain well and return to the hot pot for 1 minute to evaporate excess moisture. Add butter and warm milk; mash until smooth and creamy. Season with salt, pepper, and nutmeg. Keep warm over very low heat or cover.

Step 6: Make the onion–mushroom gravy

Set the roasting pan across two burners over medium heat (or scrape drippings into a skillet). Add butter (and bacon drippings if you have them). Sauté the sliced onion and mushrooms with a pinch of salt until golden and tender, 6–8 minutes. Sprinkle in the flour and cook, stirring, for 1 minute. Deglaze with red wine (if using), scraping up browned bits; reduce by half, about 1–2 minutes. Whisk in the beef broth and simmer until glossy and slightly thickened, 4–6 minutes. Stir in mustard, adjust salt and pepper, and finish with parsley.

Step 7: Slice, sauce, and serve

Slice the meatloaf into 1/2-inch (1.25 cm) thick slices, revealing the hard-boiled egg centers. Serve with generous spoonfuls of the mushroom–onion gravy and mounds of creamy mashed potatoes. Garnish with extra parsley if you like.

Pro Tips

• To keep the eggs centered, make a shallow trough down the middle of the meat slab before placing the eggs, then pack meat around them firmly.
• Mix gently. Overworking the meat compacts proteins and makes the loaf dense. Stop as soon as everything looks evenly combined.
• Salt note: 2 tsp kosher salt assumes Diamond Crystal. If using Morton’s kosher, start with 1 1/4 to 1 1/2 tsp and adjust.
• Target 160°F (71°C) internal temperature; carryover heat will bring it up slightly as it rests for juicier slices.
• For a shinier gravy, whisk in a small knob of cold butter at the very end (monter au beurre).

Variations

• Bacon-wrapped: Fully wrap the loaf in a bacon lattice for extra smokiness and self-basting juiciness.
• Jäger-style gravy: Stir in 2–3 tbsp heavy cream to the mushroom gravy for a richer, saucier “Jägersoße.”
• All-beef or all-pork: Use 2 lb (900 g) of one meat; add 1 extra tablespoon of oil to the mixture if very lean to maintain moisture.

Storage & Make-Ahead

Hard-boil the eggs up to 3 days in advance and refrigerate. The unbaked meatloaf can be shaped, tightly wrapped, and refrigerated for up to 24 hours (add 5–10 minutes to baking time). Leftover cooked meatloaf and gravy keep well refrigerated for up to 4 days; reheat gently on the stovetop or in a 300°F (150°C) oven, covered, until warmed through. Mashed potatoes reheat best with a splash of milk. Freeze sliced meatloaf (without gravy) for up to 2 months; thaw overnight before reheating.

Nutrition (per serving)

Approximate values: 830 calories; 40 g protein; 45 g carbohydrates; 50 g fat; 1,250 mg sodium. Values will vary with bacon usage, broth, and salt brand.