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Danish Meatloaf (Forloren Hare) is a quintessential Scandinavian comfort dish: a tender mixture of ground beef and pork, gently seasoned with ground allspice and finished with slices of savory bacon. Served with creamy mashed potatoes, a silky brown gravy and a spoonful of lingonberry jam, it’s a warm, satisfying meal perfect for cold evenings.
Forloren Hare, which translates to “mock hare,” began as a thrifty way to recreate game dishes using ground meat formed into a roast-like shape and served with gravy and lingonberries. Over time it became a beloved staple in Danish home cooking: humble, comforting and reliably delicious.
In this version I often grind the meat myself using the Ankarsrum Mincer attachment for a fresh texture and bake the loaf in the Ankarsrum Clay Baker. The clay baker keeps the meat moist while allowing the bacon to brown nicely on top.
Why You’ll Love this Recipe
- Cozy, comforting and hearty—classic hygge fare when paired with mashed potatoes and lingonberries.
- Exceptionally moist when baked in a clay baker that seals in juices.
- Crisp bacon on top adds flavor and texture.
Ingredients
For the Meatloaf:
Ingredient Notes:
- Ground beef and pork – Ground chuck and pork shoulder work well. Freshly ground meat gives the best texture, but pre-ground is fine.
- Allspice – Traditional in Scandinavian meat dishes; it adds a warm, subtle depth.
- Panko – Use panko for a light texture, or substitute regular breadcrumbs, fresh breadcrumbs, or crushed crackers.
For the Optional Gravy:
Ingredient Notes:
- You can use pan drippings instead of butter for extra flavor.
- Soy sauce adds savory depth and color to the gravy.
See the recipe card below for exact amounts and full instructions.
Variations
- All Beef or All Pork – Mix beef and pork for balance, or use only one for a firmer (all beef) or softer (all pork) loaf.
- No Allspice – Omit if you prefer a simpler seasoning profile.
- Fresh Herbs – Add 1 tablespoon chopped thyme or 2 tablespoons chopped parsley for brightness.
Equipment
- Ankarsrum Mincer Attachment (optional): Grinding your own meat improves flavor and texture and lets you control fat content and coarseness.
- Ankarsrum Clay Baker (optional): A clay baker provides gentle, even heat that helps keep the loaf moist while allowing the bacon to crisp at the end.
How to Make Danish Meatloaf
- Grind pork shoulder and beef chuck if you prefer a fresh texture.
- Whisk eggs, milk, grated onion, Dijon mustard, salt, pepper and allspice. Stir in breadcrumbs and let sit 5 minutes to soften.
- Add ground beef and pork and gently knead until just combined—avoid overmixing.
- Shape into a loaf about 10 x 4 inches and lay bacon slices across the top, overlapping slightly. Trim bacon if needed.
- If using a clay baker, bake covered for the first 45 minutes. Otherwise place the loaf on a greased, foil-lined sheet and bake about 60 minutes, until internal temperature reaches 160°F (71°C).
- Remove lid if using a clay baker, drain excess juices, and bake uncovered another 15–25 minutes until loaf reaches 160°F. Prepare gravy if desired and serve.
Expert Tips
- When baking in a clay baker, drain accumulated juices before the final uncovered bake so the bacon can crisp.
- Let the loaf rest 10–15 minutes tented with foil before slicing to redistribute juices and make cleaner slices.
Recipe FAQs
Yes. Mix and shape the loaf up to 24 hours ahead, wrap tightly and refrigerate. Remove about 30 minutes before baking so it isn’t too cold going into the oven.
Yes. Wrap individual slices tightly, store in a freezer bag, and reheat from frozen in a covered dish at 325°F until warmed through (about 25 minutes).
Yes. Omit the bacon if you prefer a plain meatloaf.
What to Serve with Danish Meatloaf
Traditional accompaniments include lingonberry jam, creamy mashed potatoes and the optional brown gravy. A potato casserole like Jansson’s Temptation or green beans with dill-caper butter and toasted hazelnuts also pair nicely.
Other Danish Classic Dishes to Try
Here are a few other Danish recipes you might enjoy:
-
Traditional Danish Butter Cookies (Vaniljekranse)
-
Danish Apple Trifle
-
Danish Hot Dogs (Rød Pølse)
-
Roast Beef Smørrebrød with Danish Remoulade
If you try this Danish Meatloaf (Forloren Hare), please leave a star rating and share how it went in the comments—I love hearing from you!
Recipe
Danish Meatloaf (Forloren Hare)
Equipment
-
Ankarsrum Assistent Original + Mincer Attachment (optional)
-
Ankarsrum Clay Baker (optional)
Ingredients
- For the Meatloaf:
- 1 lb ground pork
- 1 lb ground beef
- 1 small onion, grated
- 1/2 cup milk
- 1/2 cup panko breadcrumbs
- 2 large eggs
- 1 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon ground allspice
- 1 tablespoon Dijon mustard
- 4–8 thin slices bacon
- For the Gravy (optional):
- 2 tablespoons butter or reserved pan drippings
- 2 tablespoons flour
- 2 cups beef stock or broth
- 1/2 cup heavy cream
- 1 teaspoon soy sauce
- Pinch of allspice, salt and pepper to taste
- Lingonberry jam for serving (optional)
Instructions
- Preheat oven to 400°F. Line a rimmed baking sheet with foil and lightly grease.
- In a large bowl whisk eggs, milk, grated onion, Dijon mustard, salt, pepper and allspice. Stir in breadcrumbs and let sit 5 minutes. Add ground meats and knead gently until combined.
- Form into a loaf (about 10 x 4 inches) on the prepared sheet. Lay bacon over the top, trimming if necessary.
- Bake about 50–65 minutes, or until internal temperature reaches 160°F (71°C).
- Transfer to a plate, tent with foil and rest 10–15 minutes. Reserve about 2 tablespoons drippings for gravy if desired.
- To make gravy: melt butter or heat drippings in a skillet over medium. Whisk in flour and cook 1 minute. Gradually whisk in broth then cream and simmer 5–10 minutes until thickened. Stir in soy sauce and a pinch of allspice; season to taste.
- Slice the meatloaf and serve with gravy and lingonberry jam if you like.
Baking in a Clay Loaf Pan (tips)
- Soak the clay baker lid in water for about 15 minutes before baking.
- Start the loaf in a cold oven with the clay baker inside to avoid thermal shock.
- Lightly grease the baker, shape the loaf on parchment and transfer it in. Cut bacon to fit and place on top.
- Bake covered at 400°F for the first 45 minutes.
- Remove the lid, pour off accumulated drippings, and return uncovered for 15–25 minutes or until internal temperature reaches 160°F, draining additional juices as needed to help the bacon crisp.
- Let rest 10–15 minutes before slicing.
Notes
Nutrition
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Carbs: 9 g
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Protein: 32 g
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