This lavish Danish meat loaf is wrapped in bacon for added moisture and flavor, and then topped with rich gravy. This recipe first appeared in the 2012 SAVEUR 100, with the article Meatloaf.
Forloren Hare (Danish Meat Loaf)
This lavish Danish meat loaf is wrapped in bacon for added moisture and flavor, and then topped with rich gravy.
8 oz. ground beef chuck
8 oz. ground pork
½ cups bread crumbs
½ cups heavy cream
2 medium yellow onions, finely chopped
2 cloves garlic, finely chopped
1 medium carrot, finely chopped
1 egg, lightly beaten
Kosher salt and freshly ground black pepper, to taste
6 slices bacon
2 tbsp. unsalted butter
2 tbsp. flour
2 cups beef stock
¼ cups red currant jelly
1 sprig thyme
1 bay leaf
Heat oven to 425°. Combine beef, pork, bread crumbs, cream, half the onions, garlic, carrot, egg, and salt and pepper in a bowl until evenly combined. Transfer mixture to a parchment paper-lined baking sheet and form into an 8″ oval, about 1½″ thick. Place bacon lengthwise over meat loaf, and bake until bacon is browned and an instant-read thermometer inserted into the middle of the meat loaf reads 160°, about 30 minutes. Heat butter in a 10″ skillet over medium-high heat. Add remaining onions; cook until caramelized, about 8 minutes. Add flour; cook, stirring, until lightly browned, about 4 minutes. Add stock, jelly, thyme, and bay leaf; cook until thickened, about 15 minutes. Pour gravy through a fine strainer into a bowl; season with salt and pepper. Spoon gravy over meat loaf to serve.