>> servings: 4
>> source: https://www.nemlig.com/opskrifter/forloren-hare-kartofler-sovs-98003933

Put the @minced pork and veal{500%g} in a bowl and knead it well with @salt{2%tsp}.
Peel and grate or finely chop the @onion{1}.

Add @pepper{0.5%tsp}, @egg{2}, @milk{50%ml}, @flour{1%dl} and the onion to the meat and mix it thoroughly. Adjust the consistency with a little extra milk or flour if needed.
Let the meat rest in the fridge for ~rest{30%minutes} if you have time.

Preheat the oven to 225 degrees.
Shape the meat into a loaf and place it in an ovenproof dish. Form it with slightly wet hands if needed.

Lay @bacon{100%g} slices tightly across the loaf and tuck them underneath so they stay in place while baking. Cut the slices in half first if the loaf is narrow.
Set the dish in the middle of the oven. Pour @water{300%ml} (or milk) with @bay leaves{2} into the bottom of the dish.

Brown the loaf for ~brown{10%minutes}, then lower the oven to 200 degrees.
Bake for a further ~bake{30%minutes} until the loaf is cooked through, about 75 degrees in the centre. If it lacks colour at the end, give it a short time under the grill.

For the hasselback potatoes: peel @potatoes{1%kg} and slice ridges about halfway through, roughly 2 mm apart, taking care not to cut all the way through.
Brush the potatoes with @oil{2%tbsp}, optionally mixed with paprika and crushed garlic, and sprinkle generously with salt.
Bake the potatoes in the oven for about ~potatoes{40%minutes} or until golden and cooked through.

For the sauce: take the loaf out of the oven and let it rest on a board.
Strain the pan juices into a #saucepan{}. Add @cream{200%ml} and bring to a boil. Mix @cornflour{2%tbsp} with cold water and thicken the sauce to the desired consistency. Season with salt, pepper and optionally @redcurrant jelly{2%tsp}. Add a few drops of browning if you want a darker sauce.

Slice the loaf and serve with the hasselback potatoes, sauce and @peas{400%g} or a green salad.