Norwegian kjøttpudding is a simple meatloaf cooked in a water bath in the oven, and usually served with a brown gravy and lingonberry sauce. I wanted to add a little more flavor to the traditional meatloaf, so I’ve tossed in a good amount of grated Norwegian brown cheese "brunost", which adds a lovely richness that leaves the meatloaf juicy and bright, without need of a gravy on its own. It’s a great pairing with lingonberry jam, feeling as though each bite is drawing you to the mountains where the animals graze and the lingonberries cover the forest floor in the autumn. Recipe by Nevada Berg of northwildkitchen.com.
Here is how you do it
Preheat the oven to 350ºF / 180ºC. Butter a 9 x 5 x 3-inch (23 x 13 x 6 cm) loaf tin.
In a large bowl, using your hands, combine all of the ingredients. Transfer the mixture to the prepared loaf tin and gently press on top to form an even shape. Place the loaf tin in a deep baking tray filled 1/3 of the way with hot water. Bake for 60 minutes or until the meat is thoroughly cooked through. Remove the loaf tin from the water bath and serve warm.
Meet our Brunost brand ambassador, Nevada Berg
We have teamed up with Nevada Berg of North Wild Kitchen for 2020 and 2021, which means that Nevada will share lots of delicious recipe featuring Brunost with us - everything from sweet to savory dishes.Get to know Nevada