Mock Armadillo (Danish meatloaf)

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It's actually called "forloren hare", which means mock hare, but the bacon makes it more of an armadillo

• 500 grams ground pork
• 1.5 tsp salt, but use less if using "rullepølse" stock
• 0.5 tsp pepper
• 1 tsp marjoram
• 1 egg
• 3 cloves garlic, minced or pressed through a garlic press
• 2 dl.* pork stock
• 1 dl.* flour
• enough bacon strips to cover the loaf

1. Stir the meat, salt, pepper, and marjoram until it looks like it will hold together.
2. Add the egg and the minced garlic and stir. Then add the liquid, a little at a time.
3. Last, add the flour and stir. Add more liquid if the dough is too firm.
4. Heat oven to 200 degrees C (392 F).
5. Put the dough in the fridge for at least 10 minutes.
6. Put the dough in the middle of a roasting pan in the shape of a loaf.
7. Cover loaf with strips of bacon.
8. Put the loaf in the oven for 45 minutes. You can check with a skewer that the loaf is firm and the juices run clear. Or check that it's at 165 deg F (~75 C) with a meat thermometer.

* dl = decilitre (0.1 litre)

We like to cook potato wedges with the meatloaf.