Monday, August 20, 2018

Forloren Hare - Danish Meat Loaf

I have been a big, and I do mean BIG fan of meatloaf most of my life.
If it's on the menu in a restaurant, I'll probably order it, and as for leftover meatloaf sandwiches, HELLO!!!! ain't nothing better.  
My mom used to make this and sometimes she'd even do something fun with the bacon, she'd cut it into little lardons and stick them right into the meat, and made it into something I used to call Porcupine loaf. Or she'd make it and drape it with bacon and I would try to get as much of that good stuff as I could get, the bacon that is.  
Forloren Hare - Danish Meat Loaf baked with a covering of bacon.
The correct name for this totally delicious meat loaf is actually Forloren Hare, which translates into Mock Rabbit.  

I went first to my mom's old cookbook for a recipe, but it's pretty much a plain Jane.  Meat with bacon on top and a gravy.   No mention of salt or pepper.  And it just said to place the bacon on top, nothing fancy there.
Well, I decided to add a finely minced onion, some egg and a little bit of bread crumbs, or in my case some panko.  I usually have a bag or two or three of panko hanging around in the pantry.   And I also added some salt and pepper.   This is not like Frikadeller, you don't need to work the meat, just mix together lightly, just until combined. 
  And then I played with the bacon.  I'd seen pictures on the internet where bacon had been made into a 'weave' and then draped on top of the dish to cook.  
I had to do it.  Make a weave and then wrap the meatloaf in the bacon.
Tucked in the ends.
Poured some milk around it and baked it off.

And I served it at the Community Potluck this month.  I'm just glad I cut a piece beforehand and kept for myself, cause there wasn't much left.  Just enough for a couple of meatloaf sandwiches.

To make sure I had the seasonings right, I took a very small portion and fried it for tasting purposes.  And ended up adding more pepper, and rewrote the recipe to reflect it. 

Yield: 8-10 plus leftovers for lunches

Forloren Hare - Mock Hare Danish Meatloaf

prep time: cook time: total time:
Meatloaf is universal and this is one of the best.


1 lb. Ground Pork
1 lb. Ground Beef
1 onion, finely minced
1 egg
3 tablespoons Panko or bread crumbs
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon seasoned pepper
1 lb. Sliced bacon
1/2 cup water or 1/2 cup milk
2 tablespoons flour
2 tablespoons butter
1 cup milk
1/4 cup red currant jelly
1/2 tsp. Kitchen Bouquet browning or Kulor - optional


Mix the ground pork and beef together with the onion, egg, bread crumbs and salt and pepper. 
Form into a loaf and place into a glass loaf pan or other baking pan with high sides.  
Separate the bacon into strips and place the strips of bacon over the meat loaf making sure to cover it completely.  You can also have some fun here and 'weave' the bacon into a loose weave and place it onto the meatloaf.   Pour the 1/2 cup of water or half cup milk around the base of the meatloaf and place into a 350 degree oven.   Bake for at least one hour.  
Take out of oven and carefully lift the meatloaf up and onto a cutting board, set aside to rest while you make the gravy.

Mix together the flour and butter into a roux.  Pour the pan drippings into a pot, over medium high heat, whisk in the roux and then add the milk, whisking and cooking until it thickens.  Taste for seasoning, but it should be just fine.  Add the red currant jelly and whisk in.  You can add some brown coloring here as well if desired.  

Slice the meatloaf and serve the gravy alongside.  
Serve with Mashed potatoes, Hasselback potatoes or whatever starch you like. 
Save a slice or two for sandwiches the next day as well.  If there's any leftover.
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All recipes and their respective images are either original or adapted and credited, and are all the sole property of Sid's Sea Palm Cooking © 2011-2018, with all rights reserved thereof.    
 Just released - Nibbles and Bites - A Compilation of Appetizers, Canapes and Finger Foods.  Available both in book form and as an ebook.  
My cookbook Hygge - Danish Food and Recipes would be a great gift for any foodies in your life. Available as a Kindle e book or in paperback. Autographed copies are also available at the Danish Windmill in Elk Horn, Iowa or on their website. 

This recipe was featured on Miz Helen's Full Plate Thursday and received the coveted Red Plate Award.  
Miz Helen’s Country Cottage
Sidsel Munkholm - Author
Sidsel Munkholm - Author

Sid loves to cook, feed people and have fun in the kitchen. She shares her successes and the involuntary offerings she sometimes gives the kitchen goddess as well. And she's still looking for the mythical fairy to help her clean the kitchen after a marathon cooking session. Currently working on a cookbook showcasing the recipes from her Danish heritage.


  1. Congratulations!
    Your post is featured on our Top Ten of Full Plate Thursday this week. Thanks so much for sharing this awesome post with us!
    Miz Helen

    1. Thanks Miz Helen, I got a charge out of seeing my meatloaf featured this week. Love getting that Red Plate.

  2. Love what you've done with the bacon here! Cheers


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