Categories: Beef, Pork/ham, German 
      Yield: 4 servings 
  
    250 g  Ground pork (a generous 1/2         1 bn Parsley, finely chopped 
           -lb)                                1 pn Sugar 
    250 g  Ground beef (a generous 1/2         2 tb Lard 
           -lb)                                1    Onion, sliced 
    100 g  Plain breadcrumbs (3.5 oz)          4    To 5 cloves garlic, whole 
      2    Eggs                              1/2    Yellow turnip, sliced 
      1    Onion, finely chopped                    -[substitute: carrot] 
      1    Clove garlic, mashed or                  Water for pan gravy 
           -minced                         
  
  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