Swedish Meatloaves
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Swedish Meatloaves

Swedish Meatloaves

with Gravy, Creamed Kale & Roasted Carrots

You’ve heard of Swedish meatballs… but Swedish meatloaves? That’s right! Consider these mini meatloaves a larger, flatter version that’s still warmly spiced (thank you, nutmeg) and smothered with that signature creamy gravy. How about completing the comfort food trifecta with rich creamed kale and tender-sweet roasted carrots? Ja, tack! (That’s “yes, please!” in Swedish.)

Carb Smart

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

Total Time40 minutes
Prep Time10 minutes


serving amount

12 ounce


4 ounce


2 clove


¼ cup

Panko Breadcrumbs

(Contains Wheat)

10 ounce

Ground Beef

1 tablespoon


4 tablespoon

Sour Cream

(Contains Milk)

2 tablespoon

Cream Cheese

(Contains Milk)

1 unit

Beef Stock Concentrate

1 teaspoon


Not included in your delivery

4 teaspoon

Cooking Oil

1 teaspoon

Olive Oil

¼ teaspoon


1 tablespoon


(Contains Milk)




Nutrition Values

/ per serving
Calories730 kcal
Fat51 g
Saturated Fat21 g
Carbohydrate39 g
Sugar13 g
Dietary Fiber7 g
Protein33 g
Cholesterol145 mg
Sodium1040 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.


Baking Sheet
Medium Bowl
Large Pan



• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Trim, peel, and cut carrots on a diagonal into 1-inch-thick pieces. Remove and discard any large stems from kale; chop into bite-size pieces. Peel and mince garlic.

Roast Carrots

• Toss carrots on one side of a lightly oiled baking sheet with a large drizzle of oil and a big pinch of salt and pepper. Roast on top rack for 10 minutes (you’ll add the meatloaves then).

Make Meatloaves

• While carrots cook, in a medium bowl, combine panko with 1 TBSP water (2 TBSP for 4 servings). • Add beef*, garlic, ½ tsp salt (¾ tsp for 4), and pepper to bowl with panko mixture. Gently combine, then form into two 1-inch tall loaves (four loaves for 4). • Once carrots have roasted 10 minutes, remove sheet from oven. Carefully place meatloaves on empty side of sheet. Lightly drizzle meatloaves with olive oil. • Roast until meatloaves are lightly browned and cooked through, 15-20 minutes.

Start Kale

• Heat a drizzle of oil in a large pan over medium-high heat. Add kale and a pinch of salt and pepper; cook, stirring occasionally, until slightly wilted, 3-4 minutes. • Add 2 TBSP water; cook until kale is softened and water has evaporated, 2-3 minutes. Transfer to a plate and set aside.

Make Cream Sauce

• While kale cooks, in a second medium bowl, whisk together cornstarch, half the sour cream, and 1 cup water (2 cups for 4 servings) until smooth. • Heat pan used for kale over medium heat. Add cornstarch mixture and cream cheese. Cook, whisking occasionally, until cream cheese has melted and sauce has thickened, 3-4 minutes. Remove from heat.

Make Gravy & Finish Kale

• Carefully transfer half the cream sauce to a third medium bowl. Whisk in stock concentrate, ¼ tsp nutmeg (½ tsp for 4 servings; be sure to measure—we sent more), and a pinch of sugar. Taste and season with salt and pepper. Set aside. • Heat pan with remaining cream sauce over low heat. Stir in kale, remaining sour cream, and a pinch of sugar. Cook, stirring occasionally, until sour cream is incorporated and kale is tender, 2-3 minutes. • Remove from heat; stir in 1 TBSP butter (2 TBSP for 4) until melted. Taste and season with salt and pepper.


• Divide meatloaves, kale, and carrots between plates. Spoon gravy over meatloaves and serve.