Recipe - Hackbraten (Falscher Has) Mock Rabbit

250 g Ground pork (a generous 1/2
lb)
250 g Ground beef (a generous 1/2
lb)
100 g Plain breadcrumbs (3.5 oz)
2 Eggs
1 Onion, finely chopped
1 Clove garlic, mashed or
minced
1 bn Parsley, finely chopped
1 pn Sugar
2 tablespoon Lard
1 Onion, cut or sliced up
4 To 5 cloves garlic, whole
One half Yellow turnip, cut or sliced up
[substitute: carrot]
Water for pan gravy

Mix the ground meat with all the other ingredients [except for the lard,
the cut or sliced up yellow turnip, cut or sliced up onion, and whole garlic cloves] and shape
into a rectangular loaf. Put in a casserole dish with the lard, the cut or sliced up
onion, whole garlic cloves, and cut or sliced up yellow turnip. Roast at 390 degrees
F until the onions turn brown. Then, add a little bit of water. Continue
to roast, basting frequently. Add more water as needed. If the crust is
getting too dark, cover the top of the meatloaf with aluminum foil. In the
olden days, the cook put a clay tile on top of the meatloaf to achieve the
same effect.

At 390 degrees F, the meatloaf will be done after 1 One half hours and may be
served immediately, cut or sliced up , and topped with the reheated pan juices.

Serve with potato salad or green salad [lettuce].

Serves 4.

[Note: 'Falscher Has' literally means imitation rabbit. K.B.]

From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer
Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer)
Posted by: Karin Brewer, Cooking Echo, 9/92

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip