Recipe: Appetizing Sig's German Jellied Meatloaf with Egg

Sig's German Jellied Meatloaf with Egg. German falscher hase or mock rabbit meatloaf was developed by clever cooks to look like roast rabbit when meat was scarce after WWII. Ingenious cooks mixed together chopped meats, wrapped them around hard-cooked eggs, shaped the mixture into a meatloaf. Juicy meatloaf stuffed with hard boiled eggs.

The German meatloaf classic recipe, or any other meatloaf variation, is very popular in Germany. The meat we use for making the meatloaf in Germany is mostly half pork and half beef. Sometimes if you use only lean beef it can get too dry because this beef. You can cook Sig's German Jellied Meatloaf with Egg using 11 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Sig's German Jellied Meatloaf with Egg

1. It's 1 of small onion.
2. It's 2 cloves of garlic.
3. Prepare 750 ml of beefstock.
4. Prepare 3 tablespoons of vermouth.
5. You need 3 tablespoons of balsamic vinegar.
6. You need 1 of bay leaf.
7. You need 3 of eggs, hardboiled.
8. Prepare 2 of small pickled gherkins.
9. It's 600 grams of leftover meats.
10. You need 1 of small pointed pepper.
11. You need 12 sheets of gelatin.

Egg-stuffed meatloaf is just as easy to make as regular meatloaf, but it's so festive and elegant, and so much fun to eat! In this case, since it's important to make sure that the two layers of the meatloaf stick together, you will need to work the meat for as long as it. I wanted to make some meatloaf but we have egg allergies. I have Energy egg replacer but I was hoping to not have to use it.

Sig's German Jellied Meatloaf with Egg step by step

1. Heat up the beef stock, peel the onion and the garlic, add them with the bay leaf to the beefstock. Chop the meat into small pieces or slice chosen vegetables for vegetarian version. Chop the sweet pepper add to stock. Cook until almost soft. Season with the vermouth and vinegar. Add the meat heat through..
2. Drain the meat, set aside. In the stock boil the onions, garlic and bay leaf for 5 more minutes, season with more vermouth and or vinegar if needed, cool down the stock, set aside. Boil the eggs for about 10 minutes. Line a loaf tin with cling film, peel eggs put them in the bottom of the tin..
3. Chop the gherkins put them over the top of the eggs in the bottom of the pan. Layer the meat evenly over and around the eggs..
4. Soften the gelatine sheets according to instructions (usually done in cold water for about 5-10 minutes). Squeeze the water out of the sheets, add them to the warm stock, stir until they are dissolved completely. Pour the stock over the meat until it is covered. Cover with the cling film. Put in fridge for at least 6 hours but best left overnight to set. Slice thinly serve with a tartar sauce and eat with fried potatoes, or** use on sandwiches..

I have not had good luck with it yet. I don't want to have to throw away a whole meat loaf if it didn't turn out! Serve this meatloaf with mashed potatoes. The juice from the meatloaf will act as a gravy. Photo about Meatloaf baked with egg inside sliced on white dish on wooden rustic table.