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Swedish Meatloaves

Swedish Meatloaves

with Mashed Potatoes, Roasted Carrots, and Currant Jam

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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:WheatSoyMilk

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

Total Time50 minutes
Cooking difficultyLevel 1
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

6 unit

Carrots

24 ounce

Yukon Gold Potatoes

1 unit

Yellow Onion

¼ ounce

Parsley

2 slice

White Bread

(ContainsWheat, Soy)

13.5 ounce

Milk

(ContainsMilk)

20 ounce

Ground Beef

1 teaspoon

Nutmeg

1 tablespoon

Meatloaf Spice Blend

2 tablespoon

Flour

(ContainsWheat)

2 unit

Beef Stock Concentrate

4 tablespoon

Currant Jam

Not included in your delivery

4 teaspoon

Vegetable Oil

4 tablespoon

Butter

(ContainsMilk)

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3473 kJ
Calories830 kcal
Fat41 g
Saturated Fat18 g
Carbohydrate78 g
Sugar30 g
Dietary Fiber10 g
Protein35 g
Cholesterol130 mg
Sodium940 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
Utensilsarrow down iconarrow down icon
Peeler
Baking Sheet
Medium Pot
Strainer
Large Bowl
Large Pan
Whisk
Potato Masher
Instructionsarrow up iconarrow up icon
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1

Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Peel and cut carrots into 1-inch pieces. Dice potatoes into 1-inch cubes. Halve and peel onion, then mince until you have ½ cup (use the rest as you like). Finely chop parsley.

2

Toss carrots on a baking sheet with a large drizzle of oil and a large pinch of salt and pepper. Roast on top rack for 15 minutes (we’ll add more to 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.

3

In a large bowl, combine bread and 6 TBSP milk (we sent more). Break up bread with your hands until pasty. Thoroughly mix in beef, half the minced onion, half the parsley, ¼ tsp nutmeg, meatloaf mix, salt, and pepper (we sent more nutmeg; our chefs used 1½ tsp kosher salt). Shape mixture into four 1-inch-tall loaves.

4

Heat a large 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.

5

Melt 2 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 1 cup water, followed by stock concentrates and ½ cup milk (save rest for potatoes). Bring to a simmer, then whisk until thickened, 1-2 minutes. Season with salt, pepper, and a pinch of nutmeg (to taste). TIP: Add more water if too thick.

6

Place pot with potatoes over low heat. Add 2 TBSP butter and ½ cup milk. 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.