Mock Hare (Beef and Pork Meatloaf)

Name: Mock Hare (Beef and Pork Meatloaf)
Total time: 2 h
Yield: 6 servings
Cuisine: Hungarian
Ingredients: 500 g minced beef; 300 g minced pork; 2 bread rolls (or 100 g dry white bread); 2 dl milk (for soaking the rolls); 2 eggs; 1 onion, finely chopped; 1 tbsp lard (for sautéing the onion); 2 tsp salt; 1 tsp freshly ground pepper; 1 pinch of nutmeg; 5 hard-boiled eggs; 150 g bacon, thinly sliced; 2 dl beef stock or water (for basting)

Time: 2 hr (about 30 min hands-on)6 servingsapprox. 670 kcal / serving (estimated)approx. 39 g protein / serving

There is no hare in mock hare: the name refers to the fact that the loaf shaped from minced meat looks like the roast saddle of a hare. The mixture of beef and pork keeps it juicy, and the boiled eggs set in the middle make for striking slices. It is excellent for Sunday lunch or a cold platter, and it can also be made in advance.

Mock Hare (Beef and Pork Meatloaf) (illustration)

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Method

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Tear the rolls into pieces, soak in milk until soft, then squeeze out the excess milk by hand.
Sauté the chopped onion in lard until translucent, and let it cool.
In a large bowl, combine the minced beef and pork, the soaked bread, the sautéed onion, the raw eggs, the salt, pepper and nutmeg, and mix until you have a smooth, well-bound mixture.
With wet hands, shape the mixture on a sheet of baking paper into a long, loaf-like roll.
Press a lengthwise groove down the middle, lay the hard-boiled eggs one after another into it, then fold the meat mixture back over and shape it around them so they're completely enclosed.
Cover the top and sides of the loaf with the bacon slices.
Put it in a 180°C oven, and roast for about 1-1.5 hours, basting every 15-20 minutes with beef stock or water poured into the tin, plus the juices that collect, until the top is a nice reddish brown.
Rest for 10 minutes after roasting, then cut into slices about 2 cm thick - each slice shows a neat round of egg.
Serve warm with roast potatoes or steamed vegetables, and the pan juices.

Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.

Tips

When shaping the mixture, wet your hands and press out the air thoroughly, because the slices fall apart where air bubbles have formed.
Cut off both ends of the boiled eggs and fit them tightly against each other, so that every slice has a round of egg in the middle.
Leave it to rest before slicing. It cuts even more neatly when cold, so if you are expecting guests, bake it the day before.

Frequently asked questions

What should I do if the loaf cracks?

Cracks can be caused by too high a temperature or too little moisture. The bacon rashers hide the flaw and the juices are preserved, and next time bake it at 170 °C.

Can it be frozen?

Yes, freeze the finished, cooled loaf in slices, portion by portion. The white of a boiled egg turns a little rubbery after freezing, so if you know you are going to freeze it, leave the egg out.

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