Danish Mock Hare (Forloren Hare)
You’ve got to love the Danes’ name for meatloaf: “Mock Hare.” This makes a beautiful company dish—slice the “hare” thin, offer a generous tossed salad alongside, and serve with new potatoes and crusty bread to soak up the rich gravy.
Serves: 8Hands-on: 30 minutesTotal: 1 hour 15 minutesDifficulty: Medium
- 1⁄2 lb. minced veal
- 1⁄2 lb. minced pork
- 1⁄2 cup dried breadcrumbs
- 1 medium onion, peeled and chopped
- 1⁄4 cup minced fresh parsley
- 1 large egg, lightly beaten
- 1⁄4 cup half-and-half
- 1⁄4 cup seltzer water
- 12 slices bacon
- 2 lbs. small potatoes, peeled
- 3 Tbsp. olive oil
- 2 sprigs rosemary
- 2 sprigs thyme
- 1 medium lemon, thinly sliced
- 1 tsp. salt
- 1⁄2 tsp. ground black pepper
- Preheat oven to 450°F. Combine the veal, pork, breadcrumbs, onion, parsley, egg, half-and-half, and seltzer water in a food processor; pulse until finely chopped. Form into a 9-by-5-inch loaf.
- Lay 4 slices of bacon (lengthwise and slightly overlapping) in the bottom of a large roasting pan. Place the meatloaf on top to align lengthwise with bacon. Lay the remaining 8 slices of bacon (crosswise and slightly overlapping) over the top of the meatloaf, from end-to-end.
- In a large bowl, toss potatoes with olive oil, rosemary, thyme, lemon slices, salt, and pepper. Add to the roasting pan around the meatloaf.
- Place pan in the oven and cook for 15 minutes to brown the bacon and potatoes. Stir the potatoes, reduce heat to 325°F and cook an additional 30 minutes, or until potatoes are soft in the middle.