Entree: Denmark – Jutland – Forloren Hare (Baked Danish meatloaf fashioned and seasoned to resemble hare, often filled with boiled eggs and served with a rich brown gravy)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 1 hr 30 min

Additional 10 min

Total 2 hrs 20 min

Ingredients

- 1 lb (454 g) ground pork
- 1 lb (454 g) ground beef
- 2 large eggs, approx. 100 g total (one for filling, one for binding)
- 1 cup (120 g) fresh breadcrumbs
- 1/2 cup (120 ml) whole milk
- 1 medium onion, finely chopped (about 5 oz / 140 g)
- 2 tbsp (30 ml) butter for sautéing
- 6 slices bacon, approx. 6 oz (170 g)
- 1 tsp (5 g) ground allspice
- 1/4 tsp (0.5 g) ground nutmeg
- 1 tsp (6 g) salt
- 3/4 tsp (2 g) freshly ground black pepper
- 2 tbsp (30 ml) Dijon mustard
- 2 tbsp (30 ml) vegetable oil for browning
- 2 tbsp (28 g) butter for gravy
- 2 tbsp (16 g) all-purpose flour for gravy
- 2 cups (480 ml) beef stock
- 1/2 cup (120 ml) heavy cream (optional for a creamier gravy)
- 2 tbsp (30 ml) lingonberry jam or red currant jelly for serving (optional)

Instructions

1. Preheat oven to 350°F (175°C). Lightly oil a loaf pan or line a shallow roasting dish.
2. Sauté the chopped onion in 2 tbsp (30 ml) butter over medium heat until soft and translucent, about 6–8 minutes; cool slightly.
3. In a large bowl combine ground pork, ground beef, 1 beaten egg, breadcrumbs, milk, cooled onion, Dijon mustard, allspice, nutmeg, salt, and pepper. Mix gently until just combined.
4. Boil 1 large egg until hard (about 10 minutes); cool, peel, and halve lengthwise.
5. Shape half the meat mixture into an oblong loaf in the prepared pan, press the halved hard‑boiled egg(s) into the center, then cover with remaining meat mixture and smooth the top. Drape bacon slices over the top, tucking ends under the loaf.
6. Brush the outside of the loaf with a little vegetable oil and brown in the oven for 20 minutes, or brown briefly in a hot skillet (2–3 minutes per side) then return to the pan.
7. Reduce oven to 325°F (160°C), pour 1/2 cup (120 ml) beef stock into the pan around the loaf (not over the bacon), cover loosely with foil, and bake for 40–50 minutes until an internal temperature of 160°F (71°C) is reached.
8. Remove loaf to a cutting board, tent with foil and rest 10 minutes while you make the gravy.
9. For the gravy, pour pan juices into a skillet, skim excess fat leaving about 2 tbsp (28 g) butter. Whisk in 2 tbsp (16 g) flour and cook 1–2 minutes over medium heat. Gradually whisk in remaining beef stock (about 1 1/2 cups / 360 ml) and simmer until thickened, about 5–8 minutes. Stir in heavy cream if using, adjust seasoning with salt and pepper.
10. Slice the loaf and serve with the brown gravy and lingonberry jam on the side.