Mama’s Meatloaf (aka mock hare)
For some unexplained reason, meatloaf is known by Lithuanians as “zuikis” or hare, though there is no resemblance to
rabbit meat at all. Even though I have been making her recipe for years, family members still comment that it always
tastes better when my mother makes it.
Two hard boiled eggs finely chopped
One large onion finely chopped
One pound of bacon finely chopped
One cup of bread crumbs
¼ cup of milk
Two eggs slightly beaten
Two pounds of ground turkey
One pound of ground veal
½ teaspoon of salt and ½ teaspoon of ground pepper
Oil (for loaf pan)
One large carrot sliced
One small onion finely chopped
¼ cup of bread crumbs
One tablespoon of butter
Preheat oven to 425 degrees.
In a large skillet brown bacon and onions. In a large bowl moisten one cup of bread crumbs with milk.
Add the chopped hard boiled eggs, bacon and onions, slightly beaten eggs, ground meat, salt and pepper.
Mix thoroughly with your hands.
Lightly oil loaf pan. Place sliced carrot rounds in a single layer in bottom of pan. Cover with the chopped
onion. Add meatloaf mixture and pat down with moistened hands. Do not fill more than ½ inch from
the top of pan. Sprinkle with remaining bread crumbs and dot with butter (optional).
Place in preheated oven and immediately reduce temperature to 350F.
Bake for one hour or until reaches meat thermometer reading of 165F.
Additional note: if all of the meatloaf mixture does not fit in pan, form meatballs from remainder and freeze.