Forloren Hare (Danish Meatloaf) is a traditional Danish recipe for a classic meatloaf made with a blend of pork and veal with onion, egg and milk served with a cream and redcurrant jelly sauce. The full recipe is presented here and I hope you enjoy this classic Danish version of: Danish Meatloaf (Forloren Hare).
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The Danish name literally means 'lost hare' in that there's no hare in this dish... it's made with a blend of pork and veal.
Ingredients:
500g meat (typically a blend of minced Pork and Veal)
2 tsp Salt
1 Onion, finely grated
1/2 tsp ground black Pepper
4 Eggs
120ml Milk
90g Flour
100g Bacon rashers
300ml Water (replace 4 tbsp of the water with milk if preferred)
2 Bay Leaves
For the Sauce:
180ml Cream (whipping or double cream)
2 tbsp cornflour (mixed with 180ml water or milk)
2 tsp redcurrant Jelly
1/4 tsp Salt
1/4 tsp black Pepper
Method:
Transfer the minced meats to a bowl, scatter over the salt and mix thoroughly to combine. Add the onion, black pepper, egg, milk and flour. mixing thoroughly to combine. Transfer the the refrigerator and chill for at least 30 minutes.
In the meantime pre-heat your oven to 220°C.
Shape the mince mixture into a loaf and set into an oven-proof baking dish. It may be easier to shape the meat mixture if you wet your hands with water or grease with oil.
Now arrange the bacon rashers closely together across the meatloaf and tuck them under securely. Before baking, cut the bacon slices in half if your meatloaf is on the narrow side.
Set the baking dish in the centre of the oven. Before adding the bay leaves to the dish, pour the milk or water into the base.
After 10 minutes' cooking to brown the meatloaf, reduce the oven temperature to 200°C.
Cook the meatloaf for 30 more minutes in the oven. To add colour to the meatloaf, place it under your grill and continue cooking until nicely browned on top. Remove the meatloaf from the oven, place on a board and set aside.
For the sauce: Strain the liquid from the base of the meatloaf into a saucepan. Bring the cream to a boil and add to the stock. Blend in the cornflour and water mixture, cooking over medium heat, until the sauce reaches your preferred consistency. Stir in the redcurrant jelly and season with the salt and black pepper.
Serve the sauce to accompany the meatloaf. Typically this is served with hasselback potatoes.
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