Swedish Meatloaves with Creamy Mashed Potatoes and Roasted Carrots

Imagine the classic Swedish meatball, but bigger and better. That’s exactly what these Swedish meatloaves deliver. Made with ground beef, warm nutmeg and a special spice blend, each loaf is pan-seared then baked to perfection. The result is a juicy, flavorful main dish that pairs beautifully with creamy mashed potatoes and sweet roasted carrots.

A rich gravy made from the pan drippings ties everything together, while a dollop of tangy currant jam adds a bright finish. This hearty meal is perfect for a cozy dinner at home and it’s surprisingly simple to prepare. Get ready to enjoy a smorgasbord of flavors on one plate!

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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 cut diagonally into ⅓-inch coins; halve any large pieces. Cut potatoes into 1-inch cubes. Mince enough onion to get ¼ cup; reserve the rest. Finely chop parsley.
2. On a baking sheet, toss carrots with a drizzle of oil and a pinch of salt and pepper. Roast for 15 minutes. Meanwhile, place potatoes in a medium pot, cover with water by 1 inch and add a pinch of salt. Bring to a boil and cook until tender, about 15 minutes. Drain and return to pot off heat.
3. In a medium bowl, combine bread and 3 tablespoons milk. Break up bread with your hands until pasty. Add ground beef, 2 tablespoons minced onion, half the parsley, ¼ teaspoon nutmeg, ½ tablespoon meatloaf spice blend, salt and pepper. Mix thoroughly. Shape into two 1-inch-thick loaves.
4. Heat a drizzle of oil in a large pan over medium-high heat. Add meatloaves and cook until browned, about 3 minutes per side. After carrots have roasted 15 minutes, remove sheet from oven, toss carrots and add meatloaves to the sheet. Return to oven and bake until meatloaves are cooked through and carrots are tender, about 15 more minutes.
5. In the same pan, melt 1 tablespoon butter over medium heat. Add remaining minced onion and cook until soft, about 2 minutes. Stir in flour and cook for 1 minute. Slowly whisk in ½ cup water, then stock concentrate and ¼ cup milk. Bring to a simmer and whisk until thickened, about 1 minute. Season with salt, pepper and a pinch of nutmeg. Add more water if too thick.
6. Place pot with potatoes over low heat. Add ¼ cup milk and 1 tablespoon butter. Mash until smooth; add more milk if needed. Season with salt and pepper. Divide potatoes and meatloaves between plates. Drizzle with gravy. Serve with roasted carrots and a dollop of currant jam. Garnish with remaining parsley.

Recipe Tips

FAQ

Can I use a different type of potato?

Yes, you can substitute Yukon Gold potatoes with Russet or red potatoes. Keep in mind that Russets may require a bit more milk for a creamy mash.

What can I use instead of currant jam?

Lingonberry jam or cranberry sauce are excellent substitutes that still provide a sweet-tart contrast to the savory meatloaves.

Can I make this recipe gluten-free?

Yes, use gluten-free bread for the meatloaf mixture and a gluten-free flour blend for the gravy. Ensure the stock concentrate is also gluten-free.