For the Meatloaf

500 g (1 Lb) beef stew meat
1 Tsp salt
4 Tsp potato starch
50 g + 65 g (1¾ ounces + 2¼ ounces) fresh pork fat
3½ dl (1½ cups) skim milk
⅛ Tsp pepper
⅛ Tsp ground ginger
⅛ Tsp nutmeg
3 dl (1¼ cups) stock
3 dl (1¼ cups) full fat milk

For the Sauce

2½ Tbsp margarine
¾ dl (⅓ cup) flour
5 dl (2 cups) pan juices
5 dl (2 cups) 35% fat sour cream


Grind the meat with salt and potato starch four times, the last two with the first amount of fresh pork fat and spices. Cut the remaining fat into strips. Preheat the oven to 175 degrees C (350° F). Layer on a wet cutting board: ⅓ of the meat mixture in a 1½ cm (¾”) thick layer, half the fat laid lengthwise about 1 cm (½”) apart, half the remaining amount of meat, the rest of the fat and the rest of the meat. Smooth the top of the meatloaf. Brown the meatloaf on all sides in margarine. 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.