Swedish Meatloaf with Mashed Potatoes, Roasted Carrots and Currant Jam

Imagine the beloved Swedish meatball, but bigger and bolder. That’s exactly what this Swedish meatloaf delivers-a generously sized loaf packed with warm spices, smothered in a luscious gravy and served alongside creamy mashed potatoes, tender roasted carrots and a dollop of sweet currant jam. It’s a complete, satisfying meal that brings the flavors of a Nordic smorgasbord right to your dinner table.

This recipe transforms classic meatball seasonings into a hearty loaf that’s perfect for a family dinner. The beef is mixed with nutmeg and a special meatloaf spice blend, then pan-seared and baked to perfection. The accompanying mashed potatoes are rich and buttery, while the roasted carrots add a touch of natural sweetness. A spoonful of currant jam ties everything together with its tangy-sweet finish.

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Ingredients

2 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 the oven to 425°F (220°C). Wash and dry all produce. Peel the carrots and cut them diagonally into ⅓-inch-thick coins; halve any large coins. Cut the potatoes into 1-inch cubes. Halve and peel the onion, then mince enough to get ¼ cup (reserve the rest for another use). Finely chop the parsley.
2. Toss the carrot coins on a baking sheet with a drizzle of vegetable oil and a generous pinch of salt and pepper. Roast for 15 minutes. Meanwhile, place the potato cubes in a medium pot, cover with cold water by 1 inch and add a large pinch of salt. Bring to a boil and cook until tender, about 15 minutes. Drain and return the potatoes to the pot off the heat.
3. In a medium bowl, combine the bread slice and 3 tablespoons of milk. Use your hands to break up the bread until it forms a pasty mixture. Add the ground beef, half of the minced onion, half of the chopped parsley, ¼ teaspoon of nutmeg, ½ tablespoon of the meatloaf spice blend, salt and pepper. Mix thoroughly. Shape the mixture into two 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. After the carrots have roasted for 15 minutes, remove the baking sheet from the oven, toss the carrots and place the meatloaves on the same sheet. Return to the oven and bake until the meatloaves are cooked through and the carrots are tender, about 15 minutes more.
5. Melt 1 tablespoon of butter in the same pan over medium heat. Add the remaining minced onion and cook, tossing, until softened, about 2 minutes. Sprinkle in the flour and cook, stirring, until pasty, about 1 minute. Slowly whisk in ½ cup of water, followed by the beef stock concentrate and ¼ cup of milk (save the rest for the potatoes). Bring to a simmer and 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 the drained potatoes over low heat. Add the remaining ¼ cup of milk and 1 tablespoon of butter. Mash until smooth, adding more milk if needed. Season with salt and pepper. Divide the mashed potatoes and meatloaves between plates. Drizzle the gravy over the meatloaves. Serve the roasted carrots and a dollop of currant jam on the side. Garnish with the remaining chopped parsley.

Recipe Tips

FAQ

Can I use ground pork instead of beef?

Yes, you can substitute ground pork for the beef, but the flavor and fat content may vary slightly.

What can I use instead of currant jam?

Lingonberry jam or cranberry sauce are excellent substitutes that complement the Swedish flavors.

How do I store leftovers?

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