Swedish Meatloaves with Creamy Mashed Potatoes and Roasted Carrots

Inspired by the classic Swedish meatball, this meatloaf version is bigger and bolder. Ground beef is seasoned with nutmeg and a special spice blend, then baked to perfection. A creamy gravy ties everything together.

Serve these loaves alongside velvety mashed potatoes, sweet roasted carrots and a dollop of tart currant jam for a complete smorgasbord-style meal that’s both comforting and impressive.

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Ingredients

4 unit CarrotsView ingredient guideLike ingredientDislike ingredient

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

1 slice White BreadView ingredient guideLike ingredientDislike ingredient

6.75 ounce MilkView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

1 teaspoon NutmegView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon Meatloaf Spice BlendView ingredient guideLike ingredientDislike ingredient

1 tablespoon FlourView ingredient guideLike ingredientDislike ingredient

1 unit Beef Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 tablespoon Currant JamView ingredient guideLike ingredientDislike ingredient

2 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C). Peel carrots and slice diagonally into 1/3-inch coins. Halve any large pieces. Dice potatoes into 1-inch cubes. Finely chop enough onion to get 1/4 cup; reserve remaining onion for another use. 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 pot with salted 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 bowl, combine bread and 3 tablespoons milk. Mash with your hands until pasty. Add ground beef, 2 tablespoons minced onion, half the parsley, 1/4 teaspoon nutmeg, 1/2 tablespoon meatloaf spice blend, salt and pepper. Mix well. Shape into two 1-inch-thick loaves.
4. Heat a drizzle of oil in a large skillet over medium-high heat. Brown meatloaves on all sides, about 3 minutes per side. After carrots have roasted 15 minutes, remove baking sheet, toss carrots and place meatloaves on the sheet. Bake until meatloaves are cooked through and carrots are tender, about 15 more minutes.
5. Melt 1 tablespoon butter in the same skillet over medium heat. Cook remaining minced onion until soft, about 2 minutes. Stir in flour and cook for 1 minute. Slowly whisk in 1/2 cup water, then stock concentrate and 1/4 cup milk. Simmer until thickened, about 1 minute. Season with salt, pepper and a pinch of nutmeg. Add more water if too thick.
6. Warm the pot of potatoes over low heat. Add 1/4 cup milk and 1 tablespoon butter. Mash until smooth; add more milk if needed. Season with salt and pepper. Divide potatoes and meatloaves among plates. Drizzle with gravy. Serve with roasted carrots and a spoonful of 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?

Cranberry sauce or lingonberry jam are great alternatives that still provide a sweet-tart contrast.

Can I prepare these meatloaves ahead of time?

Yes, you can shape the loaves and refrigerate them up to a day in advance. Add a few extra minutes to the baking time if cooking from cold.