FORLOREN HARE

FORLOREN HARE (Danish meat loaf, for six)

OLYMPUS DIGITAL CAMERA Meatloaf, forloren hare (Danish meatloaf) 3

6 slices dense square packaged pumpernickel (Wild’s Westphalian is perfect) or 3-½ slices of bakery pumpernickel

2 large eggs

2 tablespoons Worcestershire sauce

2 teaspoons coarse salt

1 teaspoon freshly ground black pepper

3 medium yellow onions (1 cup) finely chopped (not minced)

2 cloves garlic, minced

¾ pound ground beef

½ pound ground veal

¾ pound Italian sausage, squeezed from casing (Sausage can be sweet or hot. Guess what? I prefer hot)

plain store bought or fine homemade bread crumbs to sprinkle on top

cranberry ketchup to accompany

 


 

1. Preheat oven to 400*.

2. Soak bread in warm water for 3 to 4 minutes. Squeeze out water and tear into pieces.

3. Combine lightly beaten eggs, Worcestershire, salt, and pepper in a small bowl. Using a big mixing bowl, mix bread and egg mixture together, then add onions, garlic and the meats and blend together with a wooden spoon or your (scrupulously clean) hands.

4. Pat into an oval or square baking dish or a loaf pan, then sprinkle with bread crumbs. Bake one hour and 15 minutes, or until an instant read thermometer registers 165*. Remove from oven, pour off any excess fat and let stand 10 minutes before cutting.

 

 

from Gael Green, Insatiable

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