German Meatloaf (Falscher Hase)
Juicy, flavour-packed meatloaf with a surprise centre of whole eggs – pure German comfort food
A traditional German favourite: tender beef and pork mixture wrapped around hard-boiled eggs, baked to perfection. Choose your version below.
Beautiful cross-section with perfect hard-boiled eggs in every slice.
Serves
4–6
4–6
Prep
20 min
20 min
Bake
50–60 min
50–60 min
Internal Temp
71 °C / 160 °F
71 °C / 160 °F
Classic with Eggs
Bacon-Wrapped
Cheese-Stuffed
German Meatloaf – Classic with Hard-Boiled Eggs
Ingredients (serves 4–6)
- 500 g ground beef
- 500 g ground pork
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 2 slices stale bread, soaked in ¼ cup milk or ½ cup bread crumbs
- 2 large eggs (raw)
- 3–4 hard-boiled eggs, peeled
- 2 tbsp fresh parsley, chopped
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp paprika
- 1 tsp mustard (Dijon or German)
- 4 slices bacon (optional, for wrapping)
- 1 tbsp vegetable oil
Instructions
Prep: Preheat oven to 190 °C. Line a loaf pan with parchment or grease it.
Mix: In a large bowl, combine ground meats, onion, garlic, soaked bread (squeezed dry), raw eggs, parsley, salt, pepper, paprika, and mustard. Mix thoroughly.
Shape: Place half the meat mixture in the loaf pan, forming a slight trench. Arrange hard-boiled eggs in a line down the center. Cover with remaining meat mixture, pressing to seal.
Optional: Lay bacon slices over the top for extra flavor.
Bake: Brush with oil and bake for 50–60 minutes, until internal temperature reaches 160 °F (71 °C).
Rest & Serve: Let rest for 10 minutes, then slice. Serve with mashed potatoes, sauerkraut, or gravy.
Tips:
For a crispier top, bake uncovered. For a softer crust, cover with foil for the first 30 minutes.
Check doneness with a meat thermometer to avoid overcooking.
German Meatloaf – Bacon-Wrapped (Extra Juicy & Smoky)
Follow the Classic recipe exactly, but make the bacon mandatory:
- Use 8–10 slices good-quality bacon
Line the loaf pan with bacon slices crosswise, letting them hang over the sides. Pack in the meat-and-egg mixture, then fold the overhanging bacon over the top (add extra slices if needed to cover completely).
Bake as usual. The bacon crisps beautifully and keeps the meatloaf incredibly moist.
Perfect for Sunday lunch – the bacon fat bastes the meatloaf as it cooks!
German Meatloaf – Cheese-Stuffed Centre
Replace the hard-boiled eggs with a cheesy centre:
- Extra ingredient: 150–200 g Emmental, Gouda or cheddar, cut into thick batons or use mini mozzarella balls
Follow the Classic recipe, but instead of hard-boiled eggs, place the cheese in a line down the centre trench.
Seal well with the remaining meat mixture and bake as usual.
When sliced, you’ll get a gorgeous molten cheese surprise in every piece!
The cheese version is especially popular with kids and at parties – pure comfort food heaven!
