Swedish Meatloaf with Mashed Potatoes, Roasted Carrots and Lingonberry Jam

Swedish meatballs get a delicious upgrade in this hearty meatloaf recipe. We’ve taken all the classic flavors-warm spices, rich gravy and tangy jam-and transformed them into individual loaves that are perfect for a cozy dinner.

Serve these tender beef meatloaves alongside creamy mashed potatoes, sweet roasted carrots and a dollop of currant jam for a meal that feels like a smorgasbord. The gravy ties everything together, making each bite irresistible.

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Ingredients

3 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 tablespoon Meatloaf Spice BlendView ingredient guideLike ingredientDislike ingredient

1 teaspoon NutmegView 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. Peel and slice carrots into ⅓-inch thick coins. Cut potatoes into 1-inch cubes. Mince half the onion (about ½ cup). Chop parsley.
2. Toss carrots with oil, salt and pepper on a baking sheet. Roast for 15 minutes. Meanwhile, boil potatoes in salted water until tender, about 15 minutes. Drain and set aside.
3. In a large bowl, combine bread and 6 tbsp milk. Mash until pasty. Add ground beef, half the minced onion, half the parsley, ¼ tsp nutmeg, meatloaf spice blend, salt and pepper. Mix well. Shape into four 1-inch thick loaves.
4. Heat oil in a large skillet over medium-high heat. Brown meatloaves for 3 minutes per side. After carrots have roasted 15 minutes, add meatloaves to the baking sheet. Bake until cooked through, about 15 minutes.
5. Melt 2 tbsp butter in the same skillet. Cook remaining onion until soft, 2 minutes. Stir in flour for 1 minute. Gradually whisk in 1 cup water, stock concentrates and ½ cup milk. Simmer until thickened, 1-2 minutes. Season with salt, pepper and a pinch of nutmeg.
6. Mash potatoes with 2 tbsp butter and ½ cup milk. Season with salt and pepper. Serve meatloaves over mashed potatoes, drizzle with gravy and accompany with roasted carrots and currant jam. Garnish with remaining parsley.

Recipe Tips

FAQ

Can I use ground pork instead of beef?

Yes, you can substitute ground pork for a different flavor, but the texture may vary slightly.

What can I use instead of currant jam?

Lingonberry jam or cranberry sauce are excellent alternatives.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.