Swedish Meatloaves with Mashed Potatoes, Roasted Carrots and Lingonberry Jam

Think of these Swedish meatloaves as oversized meatballs-bigger, juicier and just as flavorful. Seasoned with nutmeg and a special spice blend, the beef loaves are pan-seared then baked to perfection, then draped in a velvety gravy.

Alongside, you’ll find creamy mashed potatoes, tender roasted carrots and a dollop of currant jam for that classic sweet-tart balance. It’s a complete, comforting meal 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). Peel carrots and slice diagonally into ⅓-inch coins. Halve any large coins. Cut potatoes into 1-inch cubes. Finely mince ¼ cup of onion (save the rest for later). Chop parsley.
2. Toss carrots on a baking sheet with a drizzle of oil, salt and pepper. Roast for 15 minutes. Meanwhile, place potatoes in a pot, cover with salted water by 1 inch, bring to a boil and cook until tender, about 15 minutes. Drain and set aside off heat.
3. In a medium bowl, combine bread and 3 tablespoons milk. Break up bread until pasty. Add ground 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 a drizzle of oil in a large pan over medium-high heat. Sear meatloaves until browned, about 3 minutes per side. After carrots have roasted 15 minutes, remove sheet, 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 1 minute. Slowly whisk in ½ cup water, then stock concentrate and ¼ cup milk. Simmer 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 substitute the ground beef with another meat?

Yes, you can use ground pork or a mix of beef and pork for a different flavor.

What can I use instead of currant jam?

Lingonberry jam or cranberry sauce are excellent substitutes.

How do I store leftovers?

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