Swedish Meatloaf with Creamy Mashed Potatoes and Lingonberry Jam

Imagine all the cozy flavors of Swedish meatballs, but in a hearty loaf form. These beef meatloaves are seasoned with nutmeg and a special spice blend, then baked until tender and served with a luscious gravy. It’s a complete meal that brings the best of Nordic comfort food to your table.

Alongside the meatloaves, you’ll enjoy creamy mashed potatoes and sweet roasted carrots, with a dollop of tangy currant jam to cut through the richness. This dish is perfect for a family dinner or a special weeknight treat.

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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) with a rack in the top position. Wash and dry all produce. Peel and cut carrots into 1-inch pieces. Dice potatoes into 1-inch cubes. Halve and peel the onion, then mince until you have ½ cup (reserve the rest for another use). Finely chop the parsley.
2. Toss carrots on a baking sheet with a drizzle of oil and a pinch of salt and pepper. Roast on the top rack 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 the empty pot off heat.
3. In a large bowl, combine bread and 6 tablespoons milk (you’ll have extra). Break up the 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 the mixture into four 1-inch-tall loaves.
4. Heat a drizzle of oil in a large pan over medium-high heat. Add the meatloaves and cook until browned on the surface but not cooked through, about 3 minutes per side. Once the carrots have roasted for 15 minutes, remove the sheet from the oven and toss the carrots. Add the meatloaves to the same sheet and return to the oven. Bake until the meatloaves are cooked through and the carrots are tender, about 15 minutes more.
5. Melt 2 tablespoons butter in the same pan over medium heat. Add the 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 add the beef stock concentrates and ½ cup milk (save the rest for the 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 the gravy is too thick.
6. Place the pot with potatoes over low heat. Add 2 tablespoons butter and ½ cup milk. Mash until smooth (add more milk if needed). Season with salt and pepper. Divide the potatoes and meatloaves among plates. Drizzle with gravy. Add the roasted carrots and a dollop of currant jam on the side. Garnish with the 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 substitutes with a similar sweet-tart profile.

How do I store leftovers?

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