Hackbraten is a childhood favourite enjoyed throughout Germany and Switzerland, with each country having many local varieties of the dish. Varieties containing a hard-boiled egg on the inside are often called Falscher Hase (False Hare).
4 tablespoons butter
350 ml (1 ½ cups) chopped onions
2 slices white bread, trimmed and diced
2 tablespoons chopped parsley
500 g (1 small package) ground beef
500 g (1 small package) ground pork
1 egg, beaten
2 teaspoons salt
½ teaspoon fresh ground black pepper
120 ml (½ cup) dry breadcrumbs
180 ml (¾ cup) heated beef broth
1 hard-boiled egg
Melt 2 tablespoons of butter in skillet then sauté half of onions for 5 minutes.
When 5 minutes are up, mix in diced bread and parsley, then sauté further for 2 more minutes. When done, let cool. When cooled, combine mixture in mixing bowl with the beef, pork, egg, salt, and pepper.
Mix well and shape into loaf then sprinkle with the bread crumbs. For Falscher Hase, put the hard-boiled egg in the middle of the loaf.
Melt remaining butter in baking pan, place loaf in melted butter and add heated broth and remaining onions, then bake for 1 ¼ hours in oven preheated to 190°C (375°F), basting frequently until done.