Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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 tb Lard
1 Onion, sliced
4 To 5 cloves garlic, whole
1/2 Yellow turnip, sliced
-[substitute: carrot]
Water for pan gravy

Mix the ground meat with all the other ingredients [except for the lard,
the sliced yellow turnip, sliced onion, and whole garlic cloves] and shape
into a rectangular loaf. Put in a casserole dish with the lard, the sliced
onion, whole garlic cloves, and sliced 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 1/2 hours and may be
served immediately, sliced, 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

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