Danish Meatloaf (Forloren Hare)

~Despite my husband’s requests over the years, I have never felt inclined to make meatloaf. It maybe due to the fact that my impression of meatloaf is a composite of beef and breadcrumbs smeared with ketchup. However, when I came across this particular recipe in Saveur, something about it struck my fancy. What’s not to like- meat? Good. Bacon? Gooooooood. Ok, maybe it was the bacon. Having limited knowledge of Danish flavors, I checked with my sources.  Despite his reluctance to validate that a mere food magazine could get his country’s food right, a native Dane grudgingly admitted the authenticity of the recipe; it is very close to his mother’s own recipe. I struggled to find the red currant jelly. I ended making a more beefy type of gravy to serve alongside a simple dish of mashed potatoes. If you are able to locate this item, I would strongly encourage you to include it. Having a tart note would have been a very nice counterpoint. Next time, I might try including a side of cranberry dressing. 

Ingredients

8 oz. ground beef

8 oz. ground pork

½ cup seasoned bread crumbs

½ cup 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 cup red currant jelly

1 sprig thyme

1 bay leaf

Directions:

1. Preheat oven to 425°. In a medium bowl, combine beef, pork, bread crumbs, cream, half portion of the onions, garlic, carrot, egg, and salt and pepper in a bowl until evenly combined.
2. Transfer mixture to a parchment paper-lined baking sheet and form into an oval, about 1½” thick. Place bacon lengthwise over meat loaf, and bake for approximately 30min. Or until bacon is browned and an instant-read thermometer inserted into the middle of the meat loaf reads 160°. Set meat aside to cool then remove carefully and set on serving platter.
3. Heat butter in a 10” skillet over medium-high heat. Add remaining onions; cook until caramelized, about 8 minutes.
4. Stir in flour until lightly browned, about 4 minutes.
5. Add stock, jelly, thyme, and bay leaf. Stir and cook until thickened, about 15 minutes.
6. Pour gravy through a fine strainer into a bowl. Taste and season with salt and pepper.
7. Serve with meatloaf.