For the Meatloaf

500 g (1 lb.) beef stew meat
1 tsp. salt
4 tsp. potato starch
50 g + 65 g (1 3/4 ounces + 2 1/4 ounces) fresh pork fat
3 1/2 dl (1 1/2 cups) skim milk
1/8 tsp. pepper
1/8 tsp. ground ginger
1/8 tsp. nutmeg
3 dl (1 1/4 cups) stock
3 dl (1 1/4 cups) full-fat milk

For the Sauce

2 1/2 Tbsp. margarine
3/4 dl (1/3 cup) flour
5 dl (2 cups) pan juices
5 dl (2 cups) 35% fat sour cream


Grind the beef with salt and potato starch four times, the last two times with the first quantity of fresh pork fat and spices. Cut the remaining fat into strips. Preheat the oven to 175° C (350° F). Layer on a wet cutting board: 1/3 of the meat mixture in a 1 1/2 cm (3/4 inch) thick layer, half the fat laid lengthwise about 1 cm (1/2 inch) apart, half the remaining quantity of meat, the rest of the fat and the rest of the meat. Smooth the top of the meatloaf. Brown the meatloaf in margarine on all sides. Use two spatulas to transfer the meat from the cutting board. Then bake 30-40 minutes.

Deglaze the frying pan with stock and milk and pour over the meatloaf in the oven. Remove the meatloaf from the oven. Strain and measure the cooking juices. If they measure more than 5 dl (2 cups), reduce to that amount over high heat.

For the sauce, melt the margarine and stir in the flour. Gradually add the cooking juices and bring to a boil. Simmer 5 minutes. Stir in the sour cream, bring to a boil, and season with salt.

Slice the meatloaf and serve with boiled potatoes, vegetables, and sauce.