Swedish Meatloaf with Mashed Potatoes, Roasted Carrots and Lingonberry Jam

This Swedish-inspired meatloaf takes all the cozy flavors of classic Swedish meatballs and transforms them into hearty, individual loaves. Seasoned with nutmeg and a special meatloaf spice blend, these beef loaves are pan-seared until golden, then finished in the oven alongside tender roasted carrots.

Smothered in a silky gravy made from pan drippings and beef stock, each serving is paired with buttery mashed potatoes and a dollop of sweet currant jam. It’s a complete, comforting dinner that feels like a trip to a Scandinavian smorgasbord.

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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

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 and cut carrots into 1-inch pieces. Dice potatoes into 1-inch cubes. Halve and peel onion, then mince until you have ¼ cup (reserve the rest for another use). Finely chop parsley.
2. Toss carrots on a baking sheet with a drizzle of oil and a large 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 medium bowl, combine bread and 3 tablespoons milk (you’ll have extra). Break up bread with your hands until pasty. Thoroughly mix in beef, 2 tablespoons minced onion, half the parsley, ¼ teaspoon nutmeg, ½ tablespoon meatloaf spice blend, salt and pepper (use about ¾ teaspoon kosher salt). Shape the mixture into two 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 the surface but not yet cooked through, about 3 minutes per side. Once 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 carrots are tender, about 15 minutes more.
5. Melt 1 tablespoon butter in the same pan over medium heat. Add the remaining minced onion. Cook, tossing, until soft, about 2 minutes. Add flour and cook, stirring, until pasty, about 1 minute. Slowly whisk in ½ cup water, followed by the stock concentrate and ¼ cup milk (save the rest for the potatoes). Bring to a simmer, then whisk until thickened, about 1 minute. Season with salt, pepper and a pinch of nutmeg to taste. Add more water if the gravy is too thick.
6. Place the pot with potatoes over low heat. Add ¼ cup milk and 1 tablespoon butter. Mash until smooth, adding more milk if needed. Season with salt and pepper. Divide potatoes and meatloaves between plates. Drizzle with gravy. Add roasted 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, ground pork works well and adds extra richness. You can also use a mix of beef and pork.

What can I substitute for currant jam?

Lingonberry jam or cranberry sauce are excellent alternatives. A touch of red currant jelly also works.

How do I store leftovers?

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