Swedish Meatloaf with Creamy Mashed Potatoes and Lingonberry Jam

Imagine the classic Swedish meatball, but bigger and bolder. That’s exactly what this recipe delivers: warmly spiced beef meatloaves, baked to perfection and smothered in a luscious gravy. Served alongside creamy mashed potatoes, sweet roasted carrots and a dollop of tangy currant jam, this dish is a complete comfort meal that’s sure to impress.

Perfect for a cozy family dinner, these meatloaves come together with simple ingredients and straightforward steps. The combination of nutmeg and meatloaf spice blend adds a subtle warmth that pairs beautifully with the rich gravy and the bright pop of jam. Whether you’re a fan of Swedish cuisine or just love a good meatloaf, this recipe is a must-try.

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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 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 carrots and slice diagonally into ⅓-inch coins; halve any large coins. Cut potatoes into 1-inch cubes. Mince half the onion to get ½ cup. Finely chop parsley.
2. Toss carrots on a baking sheet with a drizzle of oil and salt and pepper. Roast for 15 minutes. Meanwhile, place potatoes in a pot with salted water to cover by 1 inch. Boil until tender, about 15 minutes. Drain and set aside.
3. In a bowl, combine bread and 3 tbsp milk; mash with hands until pasty. Add beef, 2 tbsp minced onion, half the parsley, ¼ tsp nutmeg, ½ tbsp meatloaf spice blend, salt and pepper. Mix well. Shape into four 1-inch-thick loaves.
4. Heat oil in a large pan over medium-high heat. Cook meatloaves until browned, about 3 minutes per side. After carrots have roasted 15 minutes, remove sheet, toss carrots and add meatloaves. Bake until meatloaves are cooked through and carrots tender, about 15 minutes more.
5. Melt 2 tbsp butter in the same pan over medium heat. Cook remaining minced onion until soft, about 2 minutes. Stir in flour and cook 1 minute. Slowly whisk in ½ cup water, then stock concentrates and ¼ cup milk. Simmer until thickened, about 1 minute. Season with salt, pepper and a pinch of nutmeg.
6. Reheat potatoes over low heat. Add ½ cup milk and 2 tbsp butter; mash until smooth. Season with salt and pepper. Serve meatloaves with mashed potatoes, roasted carrots, gravy, currant jam and garnish with remaining parsley.

Recipe Tips

FAQ

Can I use ground pork instead of beef?

Yes, ground pork works well in this recipe. You can also use a mix of beef and pork for more flavor.

How do I store leftovers?

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

Can I make the meatloaves ahead of time?

Yes, you can shape the meatloaves and refrigerate them up to a day in advance. Cook as directed when ready.