Meatloaf is a classic Swedish home-cooked meal. Bacon makes the meatloaf extra juicy and flavorful. The anchovies add the fifth basic flavor, umami, to the meatloaf, with their mild richness.
Meatloaf (or similar dishes with minced meat shaped into a loaf) is a dish with a long history and many variations around the world.
Meatloaf can be traced back to Rome in the 5th century AD, where minced meat (sometimes including entrails and brains) was used to make use of raw materials. During the Middle Ages in Europe, it was also common to combine minced meat with spices and other ingredients to create hearty dishes.
As you can see, meatloaf is a widely spread concept, although the names, ingredients and seasonings differ between different cultures!
4-6 servings
800 g mixed minced meat
2 yellow onions
8 anchovy fillets
4 tbsp breadcrumbs
1 dl cream
1 dl milk
4 tbsp anchovy paste
2 eggs
2 tsp salt
0.5 tsp white pepper
1 tsp ground allspice
3 packages bacon
Preheat oven to 200 °C (392 °F).
Finely chop the onion and fry until soft.
Chop the anchovy fillets.
Soak the breadcrumbs in cream, milk and anchovy paste. Leave to stand for a few minutes.
Add the onion, minced meat, anchovy paste, eggs and spices. Mix together to form a smooth batter.
Wrap the bacon around a loaf tin. Add the minced meat and flatten. Fold over the bacon.
Bake in the oven for about 45 minutes until it reaches an internal temperature of 72 ˚C (162 °F).
Pour off the fat. Can be used for sauce.
Let the loaf rest for 20 minutes before cutting.
