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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
4 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
Nutrition Values
Utensils
Instructions
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.
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.
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, 2 TBSP 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.
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.
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 the 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.
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.
