Danish Meatloaf

Danish Meatloaf

Serves: 6-8 | Preparation Time: 10 mins | Cooking Time: 1-2 hrs


  • 500g Farm88 regular beef mince
  • 500g pork mince
  • 1 cup soft breadcrumbs
  • ½ cup milk
  • 5 thin rashers of bacon
  • 25g cold butter, grated
  • 1 onion, peeled and grated
  • 2 garlic cloves, minced
  • 2 tbsp finely shredded parsley
  • 2 tbsp finely shredded dill
  • ½ teaspoon ground nutmeg
  • 2 eggs
  • 1 medium carrot, grated


  1. Preheat your oven to 180C if it's fan-forced, or 200C if it's conventional. In a large bowl, mix the breadcrumbs with milk and let it sit for a moment, allowing the bread to soak up the milk.
  2. Take two rashers of bacon, chop them roughly and add them to the bowl.
  3. Add the pork and beef mince, carrot, butter, onion, garlic, parsley, dill, nutmeg and eggs into the mix.
  4. Sprinkle a generous amount of salt and black pepper for seasoning.
  5. Blend everything together lightly - there's no kneading necessary! Just make sure all ingredients are well incorporated.
  6. Line the base of a roasting tin with baking paper and mould the mixture into a loaf shape atop the paper.
  7. Arrange the leftover bacon rashers over the loaf
  8. Proceed to bake the meatloaf for an hour and a half, then briefly put it under a hot grill to give the bacon a nice, brown finish.

  9. After removing it from the oven, let the meatloaf rest for a minimum of 15 minutes.
  10. Serve with your favourite gravy and enjoy!
Results may vary.