Classic Swedish Meatloaf

By Culiora

Classic meatloaf made with a ground beef and pork blend for optimal juiciness and flavor. Traditionally served with a rich cream gravy made from the pan juices, lingonberry preserves, and pressed cucumber salad.

• Servings: 4
• Prep time: 20 min
• Cook time: 50 min
• Total time: 70 min

Ingredients

• 500 g ground meat blend (beef and pork)
• 1 pcs yellow onion, finely chopped
• 1 tbsp butter, for sautéing the onion
• 0.75 dl breadcrumbs
• 1.5 dl milk (or heavy cream)
• 1 pcs egg
• 1 tsp salt
• 2 pinch allspice or white pepper, freshly ground
• 1 tsp Dijon mustard
• 1 tbsp dark soy sauce
• 1 tbsp butter, melted (for brushing)
• 2 tbsp all-purpose flour
• 3 dl beef broth or meat stock (including strained pan juices)
• 2 dl heavy cream
• 1 tsp dark soy sauce
• 1 tsp blackcurrant jelly or lingonberry preserves
• 1 pinch salt and freshly ground black pepper

Instructions

1. Preheat the oven to 200°C (standard top and bottom heat). Lightly grease a baking dish.
2. Combine the breadcrumbs and milk in a bowl. Let swell for about 10 minutes.
3. Melt 1 tbsp butter in a skillet and sauté the finely chopped onion over medium heat for 4–5 minutes until soft and translucent without taking on too much color. Let cool slightly.
4. Add the egg, salt, allspice, Dijon mustard, and 1/2 tbsp soy sauce to the bowl with the breadcrumb mixture. Stir thoroughly.
5. Add the ground meat and sautéed onion. Mix quickly until smooth and evenly combined; do not overwork the meat, or the loaf may turn out dense.
6. Shape the mixture into an oblong loaf using moistened hands and place it in the greased baking dish. Whisk together 1 tbsp melted butter and 1/2 tbsp soy sauce, then brush it over the loaf. Pour 1 dl water around the bottom of the dish to keep the juices from burning.
7. Bake in the center of the oven for 40–45 minutes, until the internal temperature reaches 72°C and the surface is nicely golden brown. Remove from the oven, cover loosely with foil, and let rest for 10 minutes before slicing. Pour off and reserve the pan juices for the gravy.
8. In a saucepan, whisk the flour into a splash of the cold broth until completely smooth and free of lumps. Whisk in the rest of the broth, the strained pan drippings, heavy cream, and 1 tsp soy sauce.
9. Bring the gravy to a simmer while whisking, then let it simmer gently over low heat for 5–7 minutes until thickened. Season to taste with jelly, salt, and freshly ground black pepper.
10. Slice the meatloaf into 1 cm thick slices and serve with the warm cream gravy, boiled potatoes or mashed potatoes, lingonberry preserves, and pickled cucumber.