It is still cold and the Danes are staying home and enjoying the long winter evenings. It’s dark around 4 in the afternoon, but the days are getting longer. At least 20 minutes. So there is hope ahead. In the mean time the Danes tend to eat all the comforting foods of their childhood such as meatloaf. Meatloaf is an all time favorite and of course, it is made with pork and bacon. Be sure and make a large portion, it is delicious the next day, either reheated or on a piece of ryebread.
Meat Loaf Serves 6
2 lbs. ground pork ( I prefer a combination of ground pork and ground veal) 3 tbsp. dried bread crums, ½-1 tsp. pepper, 1 tsp. ground ginger, 1 tsp. mustard powder, 1 egg, 2 tbsp. grated onion, 4-6 tbsp. chicken stock or water, 8 thin slices of bacon, 1 cup chicken stock, ½ cup heavy cream, red currant or rowanberry jelly
To make the meat loaf, preheat the oven to 400 °. Mix the ground pork and ground veal if using with bread crumbs, spices, egg, onion and 4-6 tablespoons of chicken stock or water. Shape the meat into an oblong loaf and put it in a greased baking dish. Cover with bacon slices.
To bake the meat loaf, brown the loaf for 15 minutes. Reduce temperature to 350° and pour the stock and the cream over the meat. Roast for another 40-45 minutes.
To make the sauce, pour the dippings into a saucepan and bring to a boil. Season the sauce with a little fruit jelly (do not elimate the jelly, it give the sauce a wonderful taste,) and salt and pepper. If the sauce is to pale, add gravy coloring.
Suggested accompaniment: Hasselback potatoes, applesauce and jelly.
Make as many potatoes as the family can eat 1-2 per person. Peel the potatoes and cut them in thin slices 2/3 of the way through. Brush them with oil and sprinkle with coarse salt. Place them in the oven next to the meat loaf. If they are not large, they should be ready when the meat loaf is done.