Lynn's German Meatloaf

3/4 pound lean ground beef
1/4 pound ground pork
1 onion, peeled and chopped
2 eggs, beaten
3 tbs soft bread crumbs
3 tbs cold water
2 tbs chopped fresh parsley
2 tsp paprika
1 tsp prepared mustard
salt & pepper
3 hard-cooked eggs, peeled and sliced
4 strips of bacon, divided
1/4 cup vegetable oil
1 cup beef broth
1/4 cup water
2 teaspoons cornstarch
1/2 cup sour cream

Thoroughly combine ground beef, ground pork, chopped onion, beaten eggs, soft bread crumbs, first addition of water, parsley, paprika, prepared mustard and salt. Flatten the mixture into an 8-inch square baking pan. Arrange hard-cooked eggs in a row in the middle of the meat, folding over both sides to form a loaf.
Preheat oven to 350°F.
Dice half of the bacon (cut remaining bacon in half crosswise and set aside) and cook over medium heat in a large, oven-safe pot. When fat is rendered, remove bacon and discard. Add oil to bacon fat and increase heat to medium-high. Add meat loaf to pan and carefully brown on all sides. Arrange reserved bacon strips on top of meat loaf and bake, uncovered, for 45 minutes. Baste often with beef broth.
Remove meat loaf from pot and hold warm in a serving dish. Transfer pan juices (including any remaining beef broth) to a small saucepan and heat over medium-high heat. Combine remaining water and cornstarch and stir into pan juices. Bring to a simmer and stir until thickened. Remove from heat and stir in sour cream; taste for seasoning. Pour on top of meat loaf before serving.

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- Robert H. Schuller