Swedish Meatloaves
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Swedish Meatloaves

Swedish Meatloaves

with Mashed Potatoes, Roasted Carrots, and Currant Jam

When you think about it, a meatloaf is just an oversized meatball. So in this recipe, where we’re taking Swedish meatballs and giving them the loaf treatment, things are only gonna be bigger and better than before. These warmly spiced beef meatloaves are smothered in a rich gravy and served with mashed potatoes, roasted carrots, and currant jam to the side—in other words, enough deliciousness to fill out a smorgasbord.

Allergens:
Wheat
Soy
Milk

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time45 minutes
Prep Time
DifficultyEasy

Ingredients

serving amount

2 unit

Carrots

12 ounce

Yukon Gold Potatoes

1 unit

Yellow Onion

¼ ounce

Parsley

1 slice

White Bread

(Contains Wheat, Soy)

6.75 ounce

Milk

(Contains Milk)

10 ounce

Ground Beef

1 teaspoon

Nutmeg

½ tablespoon

Meatloaf Spice Blend

1 tablespoon

Flour

(Contains Wheat)

1 unit

Beef Stock Concentrate

2 tablespoon

Currant Jam

Not included in your delivery

2 teaspoon

Vegetable Oil

2 tablespoon

Butter

(Contains Milk)

Salt

Pepper

sideBannerName

Nutrition Values

/ per serving
Energy (kJ)3305 kJ
Calories790 kcal
Fat38 g
Saturated Fat17 g
Carbohydrate78 g
Sugar29 g
Dietary Fiber11 g
Protein35 g
Cholesterol125 mg
Sodium760 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Peeler
Baking Sheet
Medium Pot
Strainer
Medium Bowl
Large Pan
Whisk
Potato Masher

Instructions

Preheat and Prep
1

Wash and dry all produce. Adjust rack to upper position and preheat oven to 425 degrees. Peel carrots, then cut on a diagonal into ⅓-inch-thick coins; halve any large coins. Cut potatoes into 1-inch cubes. Halve and peel onion, then mince until you have ¼ cup (use the rest as you like). Finely chop parsley.

Cook Veggies
2

Toss carrots on a baking sheet with a drizzle of oil and a large pinch of salt and pepper. Roast in oven for 15 minutes (we’ll add more to the sheet then). Meanwhile, place potatoes in a medium pot with a large pinch of salt and enough water to cover by 1-inch. Bring to a boil and cook until tender, about 15 minutes. Drain and return to empty pot off heat.

Shape Meatloaves
3

Place bread and 3 TBSP milk (we sent more) in a medium bowl. Break up bread with your hands until pasty. Thoroughly mix in beef, half the minced onion, half the parsley, ¼ tsp nutmeg, ½ TBSP meatloaf mix, salt, and pepper (we sent more nutmeg and meatloaf mix; our chefs used ¾ tsp kosher salt). Shape mixture into two 1-inch-tall loaves.

Cook Meatloaves
4

Heat a drizzle of oil in a large pan over medium-high heat. Add meatloaves and cook until browned on surface but not yet cooked through, about 3 minutes per side. Once carrots have roasted about 15 minutes, remove sheet from oven and give carrots a toss. Add meatloaves to same sheet and place in oven. Bake until meatloaves are cooked through and carrots are tender, about 15 minutes more.

Make Gravy
5

Melt 1 TBSP butter in same pan over medium heat. Add remaining minced onion. Cook, tossing, until soft, about 2 minutes. Add flour and cook, stirring, until pasty, about 1 minute. Slowly whisk in ½ cup water, followed by stock concentrate and ¼ cup milk (save the rest for potatoes). Bring to a simmer, then whisk until thickened, about 1 minute. Season with salt, pepper, and a pinch of nutmeg (to taste). TIP: Add more water if too thick.

Finish and Serve
6

Place pot with potatoes over low heat. Add ¼ cup milk and 1 TBSP butter. Mash until smooth. (TIP: Add more milk if stiff.) Season with salt and pepper. Divide potatoes and meatloaves between plates. Drizzle with gravy. Add carrots and jam to the side. Garnish with remaining parsley.