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Thoroughly mix ground meats, onion, bread crumbs, 3 Tbsp.
cold water, and eggs. Flavor with salt, paprika, mustard, and parsley.
Blend ingredients thoroughly. Flatten out meat mixture in the shape of
a square, (8 X 8 inches). Arrange whole hard-boiled eggs in a row along
the middle of the meat. Fold sides of meat patty over the eggs. Shape meat
carefully into a loaf resembling a flat bread loaf. Occasionally rinse
hands in cold water to prevent sticking. Cube 2 strips bacon; cook in a
Dutch oven about 2 minutes. Carefully add the vegetable oil; heat. Place
meat loaf in the Dutch oven and cook until browned on all sides. Cut remaining
bacon strips in half and arrange over the top of the meat loaf. Place uncovered
Dutch oven in a preheated oven for about 45 minutes. While meat is baking,
gradually pour hot beef broth over the top of the meat loaf; brush occasionally
with pan drippings. When done remove meat to a preheated platter and keep
it warm. Add 1/4 cup of hot water to pan and scrape all particles from
the bottom. Bring to a gentle boil and add cornstarch that has been mixed
with 1/4 cup water. Cook until bubbly and thick. Remove from heat and stir
in sour cream. Reheat to warm. Season with salt and pepper if desired.
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