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| 250 Gramm | Ground pork (a generous 1/2 lb) |
| 250 Gramm | Ground beef (a generous 1/2 lb) |
| 100 Gramm | Plain breadcrumbs (3.5 oz) |
| 2 | Eggs |
| 1 | Onion, finely chopped |
| 1 | Clove garlic, mashed or minced |
| 1 Bund | Parsley, finely chopped |
| 1 Prise | Sugar |
| 2 Esslöffel | Lard |
| 1 | Onion, sliced |
| 4 | To 5 cloves garlic, whole |
| 1/2 | Yellow turnip, sliced [substitute: carrot] |
| | Water for pan gravy |
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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].
[Note: 'Falscher Has' literally means imitation rabbit. K.B.]
Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer)
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