Preparation:
1. Prepare the meat mixture:
• Place the ground beef in a large bowl. Add the grated toast, onions, parsley, and the egg. Season well with salt and pepper.
• Knead everything into a smooth mixture until the ingredients are well combined.
2. Prepare the filling:
• Spread the meatloaf flat on a baking sheet and arrange the ham and cheese slices on top.
• Place the hard-boiled eggs in a line in the center of the meat mixture. These will later form the “egg stick” that will be visible when cutting the meatloaf.
3. Shape the meatloaf:
• Using the baking sheet, carefully roll the meat mixture into a loaf so that the eggs are completely covered in the meat mixture.
• Press the roll firmly with your hands to prevent it from falling apart during cooking.
4. Sauté the vegetables:
• Heat some vegetable oil in a roasting pan. Sauté the root vegetables (carrots, celery, leeks, red onions, garlic, and rosemary) until lightly browned.
• Add the tomato paste and roast briefly to develop its intense flavor.
5. Roast the meatloaf:
• Place the mock hare on top of the sautéed vegetables and sear on all sides over medium heat until it develops a nice crust.
• Pour in the beef broth so that the roast is about half submerged in the broth.
6. Bake:
• Place the roasting pan in the preheated oven at 180°C (top/bottom heat) for about 60-70 minutes. Baste the roast occasionally with the broth during baking.
7. Topping:
• Meanwhile, combine the melted butter with the breadcrumbs and parsley.
• About 15 minutes before the end of the cooking time, brush the roast with this mixture to give it a golden brown, crispy crust.
8. Serve:
• After baking, remove the mock hare from the roasting pan and cut into thick slices.
• Serve with the root vegetables and the resulting gravy.
Tip: This hearty meatloaf goes perfectly with mashed potatoes or dumplings. Serve with a fresh green salad – and this hearty Sunday meal is perfect!
