Swedish Meatloaves with Creamy Mashed Potatoes and Roasted Carrots

Swedish meatballs get a delicious upgrade in this meatloaf version. Warmly spiced with nutmeg and a special meatloaf blend, these individual beef loaves are pan-seared then baked until juicy. A creamy gravy made from the pan drippings ties everything together.

Serve alongside velvety mashed potatoes, sweet roasted carrots and a dollop of tangy currant jam for a complete meal that’s both comforting and impressive. Perfect for a cozy dinner any night of the week.

Log in to save recipes and build weekly shopping lists.

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. Peel and slice carrots into ⅓-inch thick coins; halve any large pieces. Cut potatoes into 1-inch cubes. Mince ¼ cup onion; finely chop parsley.
2. Toss carrots on a baking sheet with oil, salt and pepper. Roast for 15 minutes. Meanwhile, boil potatoes in salted water until tender, about 15 minutes. Drain and set aside.
3. In a medium bowl, soak bread in 3 tablespoons milk, breaking it into a paste. Add beef, 2 tablespoons minced onion, half the parsley, ¼ teaspoon nutmeg, ½ tablespoon meatloaf spice blend, salt and pepper. Mix well and shape into two 1-inch thick loaves.
4. Heat oil in a large pan over medium-high heat. Sear loaves until browned, about 3 minutes per side. After carrots have roasted 15 minutes, add loaves to the baking sheet and roast until cooked through, about 15 minutes more.
5. Melt 1 tablespoon butter in the same pan. Cook remaining onion until soft, about 2 minutes. Stir in flour for 1 minute. Gradually whisk in ½ cup water, stock concentrate and ¼ cup milk. Simmer until thickened, about 1 minute. Season with salt, pepper and a pinch of nutmeg.
6. Mash potatoes with ¼ cup milk and 1 tablespoon butter. Season with salt and pepper. Serve meatloaves over mashed potatoes, drizzle with gravy and add carrots and currant jam on the side. Garnish with remaining parsley.

Recipe Tips

FAQ

Can I use a different type of potato?

Yes, any starchy potato like Russets will work, but Yukon Golds give a buttery flavor and creamy texture.

What can I substitute for currant jam?

Cranberry sauce or lingonberry jam are great alternatives that still provide a sweet-tart contrast.

Can I make these meatloaves ahead of time?

Yes, you can prepare the loaves and refrigerate them before cooking. Add a few extra minutes to the baking time if cooking from cold.