Hackbraten (Falscher Has)

Hackbraten goes by the nickname Falscher Hase, meaning false hare, because the rectangular loaf was shaped to mimic a roasted rabbit back when meat was scarce and cooks had to improvise. The combination of ground beef and ground pork keeps the interior juicy, while basting every fifteen to twenty minutes builds that lacquered crust German grandmothers are famous for.

The yellow turnip, whole garlic cloves, and sliced onions in the roasting pan pull double duty. They perfume the meat as it cooks and create the savory base for pan juices that get spooned back over the slices at the table.

A pinch of sugar in the mix sounds odd, but it caramelizes on the exterior during roasting and deepens the crust. If the top browns too quickly, tent with foil so the inside finishes without burning the outside.

Chef Tips

• Mix the meat with cold hands or a fork; warm hands smear the fat and give you a dense loaf
• Baste every fifteen to twenty minutes with the pan drippings for a glossy, deeply flavored exterior
• Let the loaf rest ten minutes before slicing so the juices redistribute and the slices hold their shape
• Save every drop of pan liquid; loosen it with a splash of water and pour it back over the sliced meat

Variations

• Swap the yellow turnip for parsnip or rutabaga for a sweeter roasting bed
• Stir a tablespoon of grainy Dijon mustard into the meat mix for a sharper German bite
• Wrap the loaf in bacon before roasting for extra richness and a crackling crust