What to eat with Danish Meatloaf? Potatoes (kartofler) and brown gravy (sovs) is a must with this dinner. If you make enough Danish meatloaf, it is great as a left over the next day.
- 1 lb minced beef
- 1 lb minced pork( and/or veal)
- 6-8 pcs. sliced bacon
- 1 large onion, minced
- 2 eggs
- garlic minced, optional
- 1/2 tsp. salt, 1/4 tsp. pepper
- 1 cup milk
- 2 tbsp. flour
- 2 tbsp. breadcrumbs
- Meat juices from pan
- 1 bouillon cube (dissolved in potato water)
- 1 tablespoon red currant jelly
- 1/2 cup heavy cream
- 1 bayleaf
- cornstarch dissolved in 1 1/2 cup water
- Mix the meat with the rest of the ingredients in a bowl. Add the milk a little at the time. When the batter is ready, you might want to put it in the fridge for half an hour.
- After half an hour take out the meat and shape it into a loaf in a greased ovenproof pan. Place the bacon diagonally over the meatloaf. Bake it in the oven at 425 degrees for 15 min.
- Add the remaining milk into the dish with the meat, so just under half of the filling is covered. Place it in the oven at 325 degrees for approx. 1/2 hour and make sure the bacon is crisp.
- Approx. 10 minutes before the "hare" is finished pour the milk from the pan into a pot to be used for gravy.
- Pour the milk from the pan into a pot, add 1 bay leaf and the boullion cube dissolved in water.
- When the sauce begins to boil add the heavy cream, the cornstarch dissolved in water, (optionally add gravy colour) and 1 tbsp. red currant jelly. Add more jelly if desired.
- Add salt and pepper
- Stir and let gravy simmer for approx. 5 min.
Slice the meatloaf (hare) at the dinner table and serve with boiled potatoes, peas and carrots. Enjoy!