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Family Meatloaf with Bacon and Cream Sauce

A family meatloaf with a layer of bacon in the middle, served with a rich cream sauce.
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 4 people

Ingredients

Meatloaf

  • 500 g minced beef
  • 3 dl milk
  • 1/2 medium onion
  • 3 tbsp potato starch
  • 1 tsp salt
  • Black pepper to taste
  • 140 g bacon

Cream sauce

  • 2 dl heavy cream
  • 3 dl melk
  • 3-4 tbsp mild yellow mustard (I use regular Norwegian pølsesennep)

Instructions

Meatloaf

  • Mix the minced beef and salt together in a stand mixer until combined.
  • Add some of the finley chopped onion, black pepper and potato starch to the meat mixture.
  • Add a little milk and continue mixing. Alternate between the remaing onion, pepper and potato starch and a little milk at a time until everything is well combined.
  • Spread half of the meat mixture in the centre of a deep baking tray, roughly in the shape and size of a loaf bread.
  • Add the bacon.
  • Add the remaining meat mixture on top and shape it into a meatloaf. Leavy plenty of space around it for the sauce.
  • Bake at 175°C for about 30-40 minutes, until the meatloaf starts toturn golden brown.
  • While the meatloaf is baking, whisk together the heavy cream, milk and mustard until well combined.
  • Pour the cream sauce over and around the meatloaf.
  • Return to the oven and bake for another 20-30 minutes. Spoon some of the sauce from the tray over the meatloaf a few times while it bakes.
  • If the sauce becomes too thick while baking, add a little more milk and whisk it into the sauce.
  • Take the meatloaf out of the oven and cut it into slices. Arrange the slices in a deep serving dish.
  • Whisk the sauce together in the baking tray until well combined, then pour it over the sliced meatloaf and serve.

Notes

 
Tips: The original family recipe is made with minced beef, but I usually use lean minced beef (karbonadedeig in Norway). I often make extra sauce because it is honestly one of my favourite parts of the dish.
Even though the sauce contains mustard, you do not really taste it as mustard.
I usually serve the meatloaf with boiled potatoes and mixed vegetables, such as carrots, broccoli and cauliflower. 
Servings: This recipe serves approximately 4 people. I almost always make a double batch, and sometimes even a triple batch, especially when I make it for a family dinner. 
Storage: The meatloaf freezes very well. If  there are leftovers that i know I will not eat in the next few days, I freeze them together with the sauce in a freezer-safe container. 
I let it thaw before reheating it either in the microwave or gently in a saucepan. If I use a saucepan I sometimes add a little milk or heavy cream to thin the sauce or simply make a little more of it.