Despite the name, there’s no rabbit on the plate here. But don’t let that confuse you — Forloren Hare, literally meaning “Mock Rabbit”, is one of Denmark’s most beloved comfort foods. It’s hearty. It’s humble. It’s that no-fuss, oven-baked dinner that smells like warmth itself and brings everyone to the table before you even finish calling their names
This Danish meatloaf — usually made from ground pork or a mix of pork and beef — gets its name from old times when rabbit was a luxury. Not every household could afford it, so clever Danish cooks recreated the feel of a rabbit roast using seasoned minced meat, forming it into a loaf and often wrapping it in bacon for good measure. And guess what? Most folks liked the “fake” version better!
A Little History – The “Fake Hare” That Became a Real Favourite
The dish traces back to the 19th-century Danish kitchen, where Forloren Hare was invented out of frugality and tradition. Then, meals were pragmatic – meat was costly, and rabbit was a popular choice on special occasions or for richer families. And this was a mock one, out of common ground pork, further, cheaper, and just as full and flavourful
Owing to the passage of time, though, Forloren Hare not only was able to survive, but it also prospered. It is now one of the dinner table favourites as it is easy to make and its ties to family are so strong. It is found on the dinner tables of homes, on the menu of school canteens and even in the traditional restaurants, with the food being richly smothered in a dark gravy, and is usually accompanied by a boiled potato with sweet jammy lingonberries or cranberry sauce.
Ingredients
- 500g ground pork (or Pork and beef)
- 1 small onion, finely grated or minced
- 1 egg
- ½ cup milk
- ⅓ cup breadcrumbs
- 1 tsp salt
- ½ tsp pepper
Optional but traditional 1/4 tsp = 1 ml nutmeg or allspice
For the Topping:
- 4–6 slices thin bacon (streaky works best)
For the Gravy:
- Pan drippings (from the meatloaf)1 tbsp flour
- 1 cup beef stock or water with a stock cube
- 2–3 tbsp cream or whole milk
- To taste Salt and pepper
Optional: add a stir of soy sauce or Worcestershire sauce to add depth
No pork? Ground turkey or chicken can work — just add a splash of cream or oil to keep it moist.
Instructions
Step 1: Start cooking by heating up your oven first to 190 o C (375 o F). Grease a small baking dish or use parchment paper that is easy disposable
Step 2: Mix the ground meat, the grated onion, the egg, the milk, the breadcrumbs, the salt, and the pepper and (optionally) the nutmeg together in a large mixing bowl. Make a good mixture until they become homogeneous and a little sticky
Don’t overmix — just enough so it holds together nicely
Step 3: Shape the mixture into a loaf, a little like a fat oval football, and place it into your baking dish. Press it down slightly so it sits flat
Step 4: Put strips of bacon over the bread on top. If you want, you can tuck the edges under, or just criss-cross them on the top. They will also become crispy and season them, trapping the moisture
Step 5: Slide the dish into the oven and bake 45-55 minutes until the bacon becomes golden and fully cooked through and the loaf reaches the centre. And if it over-browns, halfway through, make a loose tent of foil
It is ready when it is possible to poke with a knife in its middle, and clear juices will go out
Step 5: After baking, place the meatloaf on a rack and then move it to a plate with the help of two spatulas, heating it. Put the baking dish (or pour the drippings into a pan) on medium heat. Add the flour and make a roux before adding in beef stock, cream, and any add-ons, such as soy sauce. When you have boiled it to a desirable thickness, let it simmer
Serving Hints
- Cut the loaf into big slices, and pour gravy on it everywhere
- Boiled potatoes, buttery green peas, or steamed carrots are to be served with it
- Never leave off the side-dish of lingonberry jam or cranberry sauce– that sweet-tangy taste softens the fat so well.
For a heartier dinner, add a slice of dark Danish rye bread to mop up the gravy
Precautions
- Don’t skimp on fat – a bit of pork fat or cream keeps the loaf moist
- Use fresh breadcrumbs, not overly dry ones — they bind better and absorb flavour
- After baking, let it rest 5 to 10 minutes before cutting the meat, as it helps retain the juice
- Make sure that you taste the gravy before serving it, and add anything like a small amount of sugar, pepper, or mustard, as you think it requires
More About Forloren Hare
There are such kinds of dishes as Forloren Hare, which shows that you can make something memorable without any fancy ingredients. With minimal ingredients and the oven, you get something which is down-home, delicious, and has a rich history
Therefore, the next time you need something creamy, rich, and heartwarming, go ahead and avoid the fancy details, but instead encounter this Danish staple. Whether you grew up with it or it’s your first time, Forloren Hare brings that unmistakable taste of love baked right in.
