It's actually called "forloren hare", which means mock hare, but the bacon makes it more of an armadillo
* dl = decilitre (0.1 litre)
We like to cook potato wedges with the meatloaf.
- 500 grams ground pork
- 1.5 tsp salt, but use less if using "rullepølse" stock
- 0.5 tsp pepper
- 1 tsp marjoram
- 1 egg
- 3 cloves garlic, minced or pressed through a garlic press
- 2 dl.* pork stock
- 1 dl.* flour
- enough bacon strips to cover the loaf
- Stir the meat, salt, pepper, and marjoram until it looks like it will hold together.
- Add the egg and the minced garlic and stir. Then add the liquid, a little at a time.
- Last, add the flour and stir. Add more liquid if the dough is too firm.
- Heat oven to 200 degrees C (392 F).
- Put the dough in the fridge for at least 10 minutes.
- Put the dough in the middle of a roasting pan in the shape of a loaf.
- Cover loaf with strips of bacon.
- Put the loaf in the oven for 45 minutes. You can check with a skewer that the loaf is firm and the juices run clear. Or check that it's at 165 deg F (~75 C) with a meat thermometer.
* dl = decilitre (0.1 litre)
We like to cook potato wedges with the meatloaf.