Poetry Monday :: Meatloaf Appreciation

If you want to read some better  poetry,  Diane - who has taken over the hosting of  this challenge - and Mimi of Messymimi's Meanderings - who also supplies us with topics - are writing wonderful, funny, thought-provoking, ingenious and honestly well written verse. Go and read.

  Karen of Baking in a Tornado has joined us in this crazy pursuit, and promises us at least a poem a month - may  we hope for more! I think this theme should entice her to participate. Meatloafs can be baked as well -- we often do.
  SpikesBestMate often publishes a nice verse in the comments.

  Jenny at Procrastinating Donkey who has been a faithful participant, is slowly returning to blogging after her husband's passing from this world. Let's continue to send warm thoughts, good energy, and lots of prayers her way. And dare we hope that she will join Poetry Monday again.

- - - - -

I'll have to write more than one strophe
To tell of how we love meatloaf,
With gravy brown and mashed potatoes,
A green salad with red tomatoes

The Owlets they arrive and sniff
When from the oven there's a whiff
Of meatloaf in the frying pan
They'll save their appetite all they can

***

The bacon and the ground meat
They know a trick or two
And in a meatloaf they'll meet
up with some precious goo

The sweet red currant jelly
Enhanced by what it meets
Will gently fill our belly
Give joy to all who eats.

Then add some mashed potatoes
Their velvet luxury
Will make us feel so very close
A happy family.

***

Danish Meatloaf AKA Mock Hare.
For the loaf:
    300 g ground beef & 200 g ground pork - or equal parts
   50 g bacon, ground with the meats, or cut into small pieces - use scissors
    2 eggs
    2½ decilitre (lactose-free) milk
    75 g dried bread crumbs
    salt and pepper to taste
    2 tablespoons redcurrant jelly

For the cooking and gravy:
    Water, more milk, more redcurrant jelly, flour.
 
Chop the meat and bacon (or buy ground meat and cut the bacon into small pieces) and mix with the other ingredients. If it can't take up any more milk or if it cannot keep it's form, let it rest in a  cool place (the fridge) for 15 minutes and then stir in more milk, let rest a bit more if it's still too soft to form into a loaf. Brown on all sides in a frying pan pan and leave to simmer in a pot with water and jelly for about 1 hour, turning it over halfway and basting occasionally with milk. Pour off the cooking water. While keeping the mock hare hot, strain the cooking water and make it into a brown gravy by thickening with wheat flour, and season with red currant jelly, salt and pepper.
Serve with boiled or better mashed potatoes.
Or bake it: 15 minutes at 225 degrees C. Add water and jelly and bake for 30 minutes at 160 C basting with milk now and then, Pour off the water (save it for gravy) and bake another 15 minutes.