There’s something deeply comforting about traditional German dishes—especially the ones that come with a bit of folklore and a lot of flavor. Falscher Hase, or “False Hare,” is one of those recipes. Despite its name, there’s no rabbit involved. Instead, it’s a beautifully seasoned meatloaf, often stuffed with hard-boiled eggs. It’s rustic, satisfying, and full of character.
I decided to make Falscher Hase on a quiet afternoon, craving something hearty and nostalgic. It’s a dish that reminds me of family dinners, cozy kitchens, and the kind of cooking that brings people together.
I decided to cook the meatloaf with my Ninja Foodi pressure cooker. Continue reading below for the oven method
Minced beef and pork with salt, pepper, paprika, nutmeg, lemon zest, onions, sour cream and eggs 
Minced and seasoned meat 
Make 2 groves into the minced meat and place two boiled eggs 
Place meat loaf into the oven or Instant pot 
Cover meatloaf with foil in Instant pot 
Cook German meatloaf in oven at 350 for 45 min (IP 15 min and 10 min broil) 
Serve German meatloaf on plate and cut in the middle for the egg to be seen 
Serve German meatloaf “Falscher Hase” with boiled potatoes
🥩 Preparing the Meatloaf
To begin, I gathered my ingredients. They included a pound of ground beef and pork, one minced onion, and three cloves of garlic. I sometimes skip the garlic, depending on the mood. I also added a tablespoon each of salt, pepper, and paprika. There was a teaspoon of nutmeg, one egg, the juice and zest of half a lemon, a tablespoon of sour cream, and a handful of fresh parsley. For extra tenderness, I soaked two stale hard rolls in hot milk, squeezed them out, and added them to the mix.
In a large bowl, I combined everything—except the boiled eggs—and mixed thoroughly until the meat was well seasoned and the texture smooth but firm. The lemon zest added a subtle brightness, while the nutmeg gave it that unmistakable warmth found in so many German dishes.
🥚 The Filling: A Hidden Delight
Once the meat mixture was ready, I shaped it into a loaf and created two deep grooves lengthwise down the center. Into these grooves, I carefully nestled two hard-boiled eggs (cooked for about eight minutes). You can also add whole carrots or sautéed mushrooms if you like, but I kept it classic this time.
I gently closed the meat over the eggs, sealing them inside like a secret waiting to be revealed. The result was a smooth, compact meat loaf, ready for baking.
🔥 Cooking the Falscher Hase
After pre-heating the oven I baked the meatloaf at 350°F (175°C) for about 40 to 45 minutes, until the internal temperature reached at least 165°F. The aroma filled the kitchen—savory, rich, and mouthwatering. If you’re using an Instant Pot or Ninja Foodi, spray a pound cake pan with oil. Place the meatloaf inside and cook on high pressure for 15 minutes. Then broil for another 10 minutes to get that golden crust.
🥕 Optional Gravy: Rooted in Flavor
While the meatloaf baked, I prepared a simple vegetable base for gravy. In the baking pan, I added coarsely chopped carrots, celery, parsley root, and leeks, along with a few onion slices. I poured in about two cups of broth. The vegetables roasted alongside the meatloaf and absorbed all those delicious juices.
I transferred the cooked vegetables and liquid to a saucepan. Then I added a splash of red wine and Worcestershire sauce and thickened the mixture with a bit of flour and cornstarch. The result was a rich, velvety gravy that complemented the meatloaf beautifully.
🍽️ Serving and Savoring
I sliced the Falscher Hase carefully, revealing the golden eggs inside—always a moment of delight. I served it with boiled potatoes and a generous ladle of gravy, garnished with fresh parsley. Each bite was tender, flavorful, and deeply satisfying.
🧡 A Dish That Tells a Story
Falscher Hase is more than just meatloaf—it’s a dish with history, humor, and heart. You might make it for a Sunday dinner or prepare it for a festive gathering. Either way, it brings a sense of tradition and warmth to the table. And that hidden egg? It’s a little surprise that always makes people smile.
“Falscher Hase” German Meatloaf
Ingredients
- 1 pound beef ground and/or pork ground mixed
- Optional: 2 stale hard rolls soaked in some hot milk, and then squeezed.
- 1 medium onion, minced
- 3 cloves garlic, minced (optional)
- 1 tbsp Salt
- 1 tbsp Pepper
- 1 tbsp Paprika
- 1 tsp Nutmeg
- 1 egg
- Juice of a half Lemon (incl. zest)
- 1 tbsp sour cream
- Fresh parsley
- 2 boiled eggs (8 min. egg)
- Gravy:
- 2 carrots
- 1 stalk celery
- 2 cup broth or water
- Flour and cornstarch for thickening
- Dash of salt, pepper, red wine and Worcestershire sauce
Instructions
- Prepare the minced meat by mixing all the ingredients except the boiled eggs.
- Make 2 lengthy grooves into the spiced minced meat and carefully place eggs inside, close the top.
- If using Instant pot, pray a baking pan (pound cake pan) and place meat loaf inside.
- Bake in oven at 350 F for 40 to 45 min.
- If you have an Instant Pot or Ninja Foodi, cook on high pressure for 15 min, then broil for another 10 min.
- Internal temperature of the cooked meatloaf should be at least 165 F.
- Gravy is optional and can be prepared by cooking the meatloaf with diced root vegetables like carrots and celery, add some broth or water.
- Process the gravy when finished cooking, add more broth and thicken with flour and cornstarch.
- Season gravy with salt, pepper and Red wine, Worcestershire sauce
Notes
Serve with boiled potatoes, gravy is optional
