Swedish Meatloaves with Creamy Mashed Potatoes and Roasted Carrots

Imagine all the cozy flavors of Swedish meatballs, but in a hearty, satisfying loaf form. These beef meatloaves are seasoned with nutmeg and a special spice blend, then baked until tender and smothered in a luscious gravy. Served alongside creamy mashed potatoes, sweet roasted carrots and a dollop of currant jam, this dish is a complete meal that feels both classic and special.

Perfect for a weeknight dinner or a comforting weekend feast, these meatloaves come together quickly with simple ingredients. The gravy is made right in the same pan, soaking up all the browned bits for maximum flavor. Pair it with buttery mashed potatoes and roasted carrots for a plate that will have everyone asking for seconds.

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Ingredients

6 unit CarrotsView ingredient guideLike ingredientDislike ingredient

24 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

2 slice White BreadView ingredient guideLike ingredientDislike ingredient

13.5 ounce MilkView ingredient guideLike ingredientDislike ingredient

20 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

1 teaspoon NutmegView ingredient guideLike ingredientDislike ingredient

1 tablespoon Meatloaf Spice BlendView ingredient guideLike ingredientDislike ingredient

2 tablespoon FlourView ingredient guideLike ingredientDislike ingredient

2 unit Beef Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

4 tablespoon Currant JamView ingredient guideLike ingredientDislike ingredient

4 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

4 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C). Wash and dry all produce. Peel carrots and cut diagonally into ⅓-inch-thick coins; halve any large coins. Dice potatoes into 1-inch cubes. Halve and peel onion, then mince until you have ½ cup (reserve remaining onion for another use). Finely chop parsley.
2. Toss carrots on a baking sheet with a drizzle of oil and a pinch of salt and pepper. Roast for 15 minutes. 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 pot off heat.
3. In a large bowl, combine bread and 6 tablespoons milk. Break up bread with your hands until pasty. Thoroughly mix in ground beef, half the minced onion, half the parsley, ¼ teaspoon nutmeg, meatloaf spice blend, salt and pepper. Shape mixture into four 1-inch-tall loaves.
4. Heat a drizzle of oil in a large pan over medium-high heat. Add meatloaves and cook until browned on surface but not cooked through, about 3 minutes per side. After carrots have roasted 15 minutes, remove sheet from oven, toss carrots and add meatloaves to the same sheet. Bake until meatloaves are cooked through and carrots tender, about 15 minutes more.
5. Melt 2 tablespoons butter in the same pan over medium heat. Add remaining minced onion and cook, tossing, until soft, about 2 minutes. Add flour and cook, stirring, until pasty, about 1 minute. Slowly whisk in 1 cup water, then stock concentrates and ½ cup milk (reserve remaining milk for potatoes). Bring to a simmer and whisk until thickened, 1-2 minutes. Season with salt, pepper and a pinch of nutmeg. Add more water if too thick.
6. Place pot with potatoes over low heat. Add 2 tablespoons butter and ½ cup milk. Mash until smooth. Season with salt and pepper. Divide potatoes and meatloaves between plates. Drizzle with gravy. Add carrots and a dollop of currant jam to the side. Garnish with remaining parsley.

Recipe Tips

FAQ

Can I use ground pork instead of beef?

Yes, you can substitute ground pork for beef or use a mix of both. The cooking time may vary slightly.

What can I use instead of currant jam?

Lingonberry jam or cranberry sauce are excellent substitutes that still provide a sweet-tart contrast.

How do I store leftovers?

Store leftover meatloaves, mashed potatoes and carrots separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in the microwave or oven.