Entree: Denmark – Copenhagen & Zealand – Forloren Hare (A Danish baked meatloaf wrapped in bacon with a boiled-egg center, served with a rich brown gravy)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr 5 min

Additional 10 min

Total 1 hr 40 min

Ingredients

- 1 lb (454 g) ground pork
- 1 lb (454 g) ground beef
- 1 cup (120 g) fresh breadcrumbs
- 1 small onion, finely chopped, about 4 oz (115 g)
- 2 large eggs, beaten, about 3.5 oz (100 g)
- 3 hard-boiled eggs, peeled, approx. 5.3 oz (150 g) total
- 1/2 cup (120 ml) milk
- 8 slices bacon, approx. 6 oz (170 g)
- 1 tbsp (15 g) Dijon mustard
- 1 tsp (5 g) salt
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1/2 tsp (1 g) ground allspice
- 1/4 tsp (0.5 g) ground nutmeg
- 2 tbsp (30 g) butter
- 1 tbsp (15 ml) olive oil
- 1 cup (240 ml) beef stock
- 1/2 cup (120 ml) heavy cream
- 1 tbsp (8 g) all-purpose flour for gravy slurry
- 1 bay leaf
- For serving: 1 lb (454 g) small potatoes, peeled and halved (boiled or roasted)

Instructions

1. Preheat the oven to 375°F (190°C). Grease a loaf pan or line with parchment.
2. In a skillet, heat 1 tbsp (15 ml) olive oil and 1 tbsp (15 g) butter over medium heat. Add the finely chopped onion and cook until soft and translucent, about 5–7 minutes. Let cool slightly.
3. In a large bowl combine ground pork and ground beef, cooled onion, beaten eggs, breadcrumbs, milk, Dijon mustard, salt, pepper, allspice, and nutmeg. Mix gently until evenly combined but not overworked.
4. On a sheet of parchment or work surface, shape half the meat mixture into a loaf about 10 inches (25 cm) long and 3–4 inches (8–10 cm) wide. Arrange the 3 hard-boiled eggs lengthwise down the center and cover with the remaining meat mixture, sealing edges to encase the eggs.
5. Wrap the loaf with the 8 bacon slices, slightly overlapping to cover the top and sides. Transfer the wrapped loaf to the prepared loaf pan or a rimmed baking sheet. Tuck a bay leaf into the pan beside the loaf.
6. Bake in the preheated oven for 55–75 minutes, or until an instant-read thermometer inserted into the center (not into an egg) reads 160°F (71°C) and the bacon is browned.
7. Remove the loaf to a cutting board and tent loosely with foil. Pour pan drippings into a small saucepan, skim excess fat (reserve a little for flavor), and place over medium heat. Add 1 cup (240 ml) beef stock and bring to a simmer.
8. Whisk 1 tbsp (8 g) flour with a little cold water to make a slurry and add to the pan to thicken, then stir in 1/2 cup (120 ml) heavy cream. Simmer for 3–5 minutes until glossy and slightly thickened; season to taste with salt and pepper.
9. Let the loaf rest 8–10 minutes, then slice to reveal the boiled-egg center. Serve slices with warm brown gravy and boiled potatoes.