Meatloaf is really just an oversized meatball. So, why not make it a personal size so you can get more finished edges covered in delicious gravy?
Swedish Meat Loaves are spicy beef meatloaves smothered in a rich tasty gravy served over mashed potatoes with roasted carrots with Lingonberry jam on the side—in other words, Thanksgiving for the rest of the year.
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SWEDISH MEATLOAVES with MASHED POTATOES, ROASTED CARROTS & LINGONBERRY JAM
2 Carrots, peeled and sliced into thick coins
3/4 pound Yukon potatoes, peeled and cubed
1/3 cup minced yellow onion
several sprigs Parsley, finely chopped
1 slice white bread
3 tablespoons + 1/4 cup milk
2/3 pound ground beef
1 teaspoon Nutmeg
1 teaspoon thyme
1 teaspoon white pepper
1 tablespoon flour
1 cup beef consomme
2 tablespoon Lingonberry Jam
1 tablespoon avocado oil
2 tablespoons butter
FRESH ground salt and pepper, taste
- PREHEAT oven to 425° and adjust rack to upper position.
- Toss carrots on a baking sheet with a drizzle of oil and a large pinch of salt and pepper.
- Roast in oven for 15 minutes.
- Add potatoes to a medium pot with a large pinch of salt and enough water to cover by 1 inch. Bring to a boil and cook until tender, about 15 minutes. Drain and return to empty pot off heat.
- Place bread and 3 tablespoons milk in a medium bowl. Break up bread with your hands until pasty.
- Add in beef, 2 tablespoons minced onion, half the parsley, 1/2 teaspoon nutmeg, 1/2 teaspoon thyme, 1/2 teaspoon white pepper and salt to taste. Mix by hand gently until thoroughly mixed.
- Shape mixture into two 1-inch-tall loaves.
- Heat a drizzle of oil in a large pan over medium-high heat.
- Add meatloaves and cook until browned on surface but not yet cooked through, about 3 minutes per side.
- Once carrots have roasted about 15 minutes, remove sheet from oven and give carrots a toss. Add meatloaves to same sheet and place back in oven.
- Bake until meatloaves are cooked through and carrots are tender, about 15 minutes more.
- Melt 1 tablespoon butter in the same pan you browned the meatloaves in over medium heat.
- Add remaining minced onion. Cook, sauteing, until soft, about 2 minutes.
- Add flour and cook, stirring, until pasty, about 1 minute.
- Slowly whisk in beef stock and 1/4 cup milk.
- Bring to a simmer, then whisk until thickened, about 1 minute.
- Season with salt, pepper, and a pinch of nutmeg to taste.
- Add more water if too thick.
- Place pot with potatoes over low heat.
- Add 1/4 cup milk and 1 tablespoon butter mashing until smooth. Add more milk if too stiff.
Season to taste with additional salt and pepper.
- Plate potatoes and meatloaves.
- Drizzle with gravy.
- Add carrots and jam to the side.
- Garnish with remaining parsley.
HOUSE SEASONING MIX
1/4 cup fine sea salt
1/4 cup garlic powder
2 tablespoons onion powder
1 tablespoon FRESH ground black pepper
- Combine in a small bowl until well blended.
- Store in an air tight container.