Entree: Denmark – Central Culinary Region – Forloren hare (A traditional Danish meatloaf made to resemble roast hare, typically stuffed with ham or prunes and served with a rich brown gravy)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 1 hr 5 min

Additional 25 min

Total 2 hrs

Ingredients

- 1 lb (454 g) ground pork
- 1 lb (454 g) ground beef
- 6 slices bacon, approx. 6 oz (170 g)
- 4 oz (115 g) smoked ham or cooked ham, cut into a strip
- 8 prunes, approx. 4 oz (115 g), pitted
- 2 large eggs, approx. 100 g
- 1 cup (120 g) fresh breadcrumbs
- 1/2 cup (120 ml) milk
- 1 small onion, finely chopped, about 3 oz (85 g)
- 1 tsp (5 g) salt
- 1/2 tsp (1 g) white or black pepper
- 1/4 tsp (0.5 g) ground nutmeg
- 2 tbsp (30 g) butter (for gravy)
- 2 tbsp (16 g) all-purpose flour (for gravy)
- 2 cups (480 ml) beef or veal stock
- 1 tbsp (15 ml) Worcestershire sauce or a splash of soy sauce
- 1 tsp (5 g) Dijon mustard (optional)
- 1 tbsp (15 ml) red currant jelly or brown sugar (optional, to finish gravy)

Instructions

1. Preheat oven to 375°F (190°C). Line a roasting pan with foil or lightly grease.
2. In a large bowl combine ground pork and ground beef, eggs, breadcrumbs, milk, chopped onion, salt, pepper, and nutmeg. Mix until just combined; avoid overworking.
3. On a work surface shape half the mixture into an oblong loaf about 10 inches long. Lay the strip of smoked ham along the center and place the prunes evenly. Cover with remaining meat mixture and shape into a compact loaf.
4. Lay bacon slices overlapping on a sheet of parchment, place the loaf on top, and wrap the bacon around so the loaf is fully covered. Transfer to the prepared roasting pan.
5. Roast in the preheated oven for 50–65 minutes, or until an instant-read thermometer inserted into the center reads 160°F (71°C). Baste once with pan juices after 30 minutes if desired. If bacon browns too quickly, tent with foil.
6. Remove the loaf to a cutting board and let rest 10–15 minutes while you make the gravy. Pour off excess fat from the pan, leaving about 2 tbsp (30 ml) of drippings.
7. Over medium heat in the roasting pan or a small saucepan melt butter, whisk in flour and cook 1–2 minutes to make a roux. Gradually whisk in beef stock, scraping up browned bits, then stir in Worcestershire sauce and mustard. Simmer until slightly thickened, season with salt and pepper and add red currant jelly or brown sugar if using to balance flavors.
8. Slice the loaf and serve with the warm brown gravy spooned over slices.