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 Cuisines > Danish cuisine > Search results
Danish meat loaf
100 g boiled potatoes
250 g minced pork
250 g minced beef
1 egg
1 - 2 shallots
ca. 2 tsp salt
1/4 tsp pepper
100 ml stock
1 tbsp breadcrumb
6 slices of bacon
ca. 200 ml stock
2 tsp corn flour
1 tbsp water

1. Turn on oven at 225 C. Mash the potatoes with a fork. Stir the meat with the egg, mashed potatoes, grated onion, herbs, liquid and the breadcrumb. Shape the mixed ingredients into a loaf and place bacon across the top (continental bacon works better due to its higher content of fat).
2. Place the loaf in baking tin and place in the middle of the oven at 225 C for 15 minutes. Add the stock and turn the heat down to 160 C and leave for about 30 minutes occasionally pouring some of the stock from the tin over the loaf with a spoon. Pour out stock 10 minutes before the loaf is complete and sift into a pan. Mix water and corn flour until even and add to stock and take to the boil at low heat. Stir in a little of the red currant jelly.
3. Cut the loaf in generous slices and serve with roast, boiled or Hasselback potatoes and red currant jelly. 
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