Entree: Denmark – Bornholm – Forloren Hare (A baked Danish meatloaf prepared and served like a roast, traditionally topped with bacon and served with brown gravy)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 20 min

Cook 1 hr

Additional 15 min

Total 1 hr 20 min

Ingredients

- 1 lb (454 g) ground pork
- 1 lb (454 g) ground beef
- 1 cup (100 g) fresh breadcrumbs
- 2 large eggs (100 g)
- 1 cup (240 ml) milk
- 1 medium onion, finely chopped (about 6 oz (170 g))
- 2 tbsp (28 g) butter, divided
- 1 tsp (5 g) salt
- 1/2 tsp (2 g) freshly ground black pepper
- 1/4 tsp (0.5 g) ground allspice
- 1/8 tsp (0.5 g) ground nutmeg
- 8 slices bacon (approx. 8 oz (225 g))
- 1 tbsp (15 ml) vegetable oil
- 2 tbsp (16 g) all-purpose flour
- 2 cups (480 ml) beef stock
- 1/4 cup (60 ml) heavy cream (optional, for a silkier gravy)
- 2 lb (900 g) small waxy potatoes for boiling
- Fresh parsley for garnish

Instructions

1. Preheat the oven to 375°F (190°C). In a skillet, melt 1 tbsp (14 g) butter over medium heat and sauté the chopped onion until soft and translucent, about 5 minutes; cool slightly.
2. In a large bowl combine the ground pork and ground beef with breadcrumbs, eggs, milk, the cooled onion, salt, pepper, allspice, and nutmeg. Mix gently until just combined; do not overwork.
3. Shape the mixture into a loaf approximately 9 x 5 inches and place in a lightly oiled roasting pan or loaf pan. Drape the bacon slices over the top (and sides if desired) so the meatloaf is mostly covered.
4. Bake in the preheated oven for 50–60 minutes, or until an instant-read thermometer inserted into the center reads 160°F (71°C). Remove from oven and tent loosely with foil; let rest while you make the gravy and potatoes.
5. Meanwhile, boil the potatoes in salted water until tender, about 15–20 minutes; drain and keep warm.
6. For the gravy, pour pan drippings into a small saucepan, skim excess fat leaving about 1 tbsp (14 g). Over medium heat add 1 tbsp (14 g) butter and whisk in 2 tbsp (16 g) flour to make a roux, cooking 1–2 minutes without browning. Gradually whisk in beef stock (2 cups / 480 ml) and bring to a simmer until thickened. Stir in heavy cream (1/4 cup / 60 ml) if using, and adjust seasoning with salt and pepper.
7. Slice the meatloaf, spoon gravy over slices, garnish with chopped fresh parsley, and serve with boiled potatoes on the side.