Swedish Meatloaves

with Mashed Potatoes, Roasted Carrots and Currant Jam


By Hello Fresh


Cooking Time: 45 mins

Servings: 4

Nutrition: 790 Calories



  • Carrots- 3
  • Yukon Gold Potatoes- 24 oz
  • Yellow Onion- 1
  • Parsley- 1/4 oz
  • White Bread- 2 slices
  • Milk- 13.5 oz
  • Ground Beef- 20 oz
  • Nutmeg- 1 tsp
  • Meatloaf Mix- 1 tbsp
  • Flour- 2 tbsp
  • Beef Stock Concentrate- 2
  • Currant Jam- 4 tbsp


1  PREHEAT AND PREP.    Wash and dry all produce. Adjust rack to upper position and preheat oven to 425 degrees. Peel carrots, then cut on a diagonal into ⅓-inch-thick coins; halve any large coins. Cut potatoes into 1-inch cubes. Halve and peel onion, then mince until you have ¼ cup (use the rest as you like). Finely chop parsley.


COOK VEGGIES     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 (we’ll add more to the sheet then). Meanwhile, place potatoes in 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.


3 SHAPE MEATLOAVES       Place bread and 3 tbsp milk in a medium bowl. Break up bread with your hands until pasty. Thoroughly mix in beef, 2 TBSP minced onion, half the parsley, ¼ tsp nutmeg, ½ TBSP meatloaf mix, salt, and pepper. Shape mixture into two 1-inch-tall loaves.


4  COOK MEATLOAVES      Heat a drizzle4 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 in oven. Bake until meatloaves are cooked through and carrots are tender, about 15 minutes more.


5  MAKE GRAVY    Melt 1 tbsp butter in same pan over medium heat. Add remaining minced onion. Cook, tossing, until soft, about 2 minutes. Add flour and cook, stirring, until pasty, about 1 minute. Slowly whisk in ½ cup water, followed by stock concentrate and ¼ cup milk (save rest for potatoes). Bring to a simmer, then whisk until thickened, about 1 minute. Season with salt, pepper, and a pinch of nutmeg (to taste). TIP: Add more water if too thick.


6  FINIAH AND SERVE.     Place pot with potatoes over low heat. Add ¼ cup milk and 1 TBSP butter. Mash until smooth. (TIP: Add more milk if stiff.) Season with salt and pepper. Divide potatoes and meatloaves between plates. Drizzle with gravy. Add carrots and jam to the side. Garnish with remaining parsley.

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