Danish Meatloaf with Redcurrant Gravy (Forloren Hare)

This Danish-style meatloaf offers a crisp shell of streaky bacon and a tangy redcurrant gravy - a true Scandinavian comfort dish.

The name ‘forloren hare’ means ‘lost hare’ in Danish. Essentially, it is a ‘mock hare’ and would be a way to turn a cheaper form of meat, such as minced meat, into a family centrepiece. This still holds true now, and meatloaf has become a celebrated family meal in many cultures around the world. The Danish make a comforting meal from this, served with mashed potatoes and a deliciously tangy redcurrant gravy. A real Scandinavian heart-warmer. Let’s go!

INGREDIENTS (serves 6-8x)

MEATLOAF

• 600g minced beef (approx 15-20% fat)

• 50g rolled oats

• 100ml beef stock

• 1x onion, diced

• 1x tablespoon parsley, finely chopped

• 2 tsps Dijon mustard

• 1 tsp fine salt

• 1/2 tsp allspice

• 1/2 ground black pepper

• 10-12 rashers of streaky bacon

REDCURRANT GRAVY

• 25g butter

• 25g flour

• 300ml beef stock

• 1 tsp onion powder

• 1/2 tsp salt

• 1/2 tsp black pepper

• 2 tsps Worcestershire sauce

• 1 tsp Dijon mustard

• 1 tablespoon redcurrant jelly

• 3-4 tablespoons double cream

WALKTHROUGH

1. First let’s make the meatloaf binder. Into a heatproof jug or saucepan, add the 100ml of beef stock and 50g of porridge oats. Using a microwave or hob, bring the mixture to a boil. Simmer the mixture until thickens to make a porridge. Set this aside.

   

2. Now let’s make the meatloaf mixture. Into a mixing bowl, add the 500g minced beef, 1x grated onion, 2 tsps Dijon mustard, 1 tablespoon chopped parsley, 1 tsp salt, 1/2 tsp pepper and 1/2 tsp allspice. Add the cooled beef stock-porridge mixture. Using your hands, combine the mixture until the ingredients are well combined.

   

   

3. Line a baking tray with baking paper or foil. Place the meatloaf mixture into the baking tray and shape it to make a rounded rectangle. Place the slices of streaky bacon over the meatloaf, slightly overlapping them, until the meat mixture is covered.

   

   

4. Place the meatloaf into the oven and bake at 180C for 40-45 minutes, or until the centre is cooked through (registering 72C on a food thermometer.) While it bakes, make the redcurrant gravy.

   

5. Now let’s make the redcurrant gravy. Place a saucepan onto a medium heat and add the 25g of butter. Once the butter has melted, add the 25g of flour. Mix the flour and butter to form a paste. Cook the paste gently for 1-2 minutes to cook away the flavour of the raw flour.

   

   

6. Gradually add the 300ml of beef stock, whisking between additions, until you form a smooth gravy. Once all of the stock is added, add the 1 tsp onion powder, 1/2 tsp salt, 1/2 tsp black pepper, 2 tsps Worcestershire sauce, 1 tsp mustard, 1 tablespoon of redcurrant jelly and 3-4 tablespoons of double cream. Mix until combined.

   

   

   

7. Taste the sauce for seasoning, making adjustments with salt, pepper or redcurrant jelly.

8. To serve, slice the rested meatloaf and serve with mashed potatoes and piping hot redcurrant gravy. Enjoy!