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Forloren Hare

Danish Meatloaf - Forloren Hare

Dinner, MeatsTove Balle-Pedersen2 Comments
Danish Meatloaf

Danish Meatloaf

Every nation has their version of meatloaf. The danish one is called "Forloren Hare" or mock hare. The meatloaf most likely was called that, because it's cooked like you would cook game (with bacon and the sweetness of the jelly).

I always loved the danish meatloaf.  The sauce is to die for, if nobody is watching you - you can eat it with a spoon. My mom would always make a big loaf, so we had dinner for two days and a few slices for our open faced sandwich at lunch. 

This is more or less my moms recipe. My mom didn't make the bacon weave, this is my spin on her classic.


  • 1 pound lean ground pork
  • 1 pound lean ground beef or veal
  • 2 eggs
  • 2 tablespoons plain breadcrumbs 
  • salt & pepper
  • 1 pack of bacon


  • Drippings from the pan
  • 1 cup milk or whipping cream
  • 2-3 teaspoons redcurrant jelly
  • a few drops of kulør* or gravy browning
  • salt
  • milk & all-purpose flour mixed to thicken the sauce


Preheat the oven for 400℉ (200℃).

Weave the bacon. Lay slices of bacon side by side on a piece of parchment paper. Lift every other slice, and lay a new slice across. Lay the lifted slices back on top of the one across. Alternate lifting the slices, until you have weaved the whole thing.

Mix the meats with salt, pepper, breadcrumbs and the eggs. Form a loaf in an ovenproof pan. Flip the bacon weave on the meatloaf, and tuck the bacon under the meatloaf.

Cook the meatloaf in the oven fore about 30 minutes. Add about a cup of water to the pan, this will later be used for the sauce. Cook for 20-30 minutes more until the it reach a center temperature about 167℉ (75℃).

Pour the pan drippings into a sauce pan and heat it. Add milk and redcurrant jelly. and thicken the sauce with milk and flour.

Season with redcurrant jelly and salt.


* You can get Kulør here.