How to cook a danish style meatloaf in a slow cooker
The brown blob in the glass bowl is homemade chicken stock, it is still a bit frozen
Mix your mince with a teaspoon of salt for 4-5 minutes on high speed. This will enable the meat to absorb more liquid.
Put egg, onions, bacon and milk in your food processor or blender and give it a spin until everything is finely blended. Add to the meat.
Add the spices to the mince. Add oatmeal and flour. The mince might need more or less oatmeal and flour, depending on the size of your egg. Adjust until you have a mince that will hold its shape.
Breadcrumbs on a plate.
Cover the meatloaf with the breadcrumbs by rolling it.
Heat up your chicken stock, and add a teaspoon of blackcurrant jelly, one bay leaf and 5 juniper berries. Bring to the boil.
Brush your slow cooker with oil or Pam it. Place your meatloaf in it and pour your gravy over it. Cover and cook on high for 4 hours. My gravy looks a bit pale due to the flash.
After 4 hours. Remove the meatloaf from the gravy and place it on a chopping board.
Strain the gravy, add 1/4 cup cream and bring to the boil. Add salt and pepper according to taste.
Slice the meatloaf and serve with salad, here iceberg, slices of clementines and walnuts, sweet pickled red cabbage(see my guide on how to make it) potatoes and lots of gravy.