Best Swedish Meatloaf Recipes

MEATLOAF WITH CARAMELIZED CABBAGE (SWEDISH KALPUDDING)

Steps:

• Heat over to 350 degrees.
• Put large pan over medium-high heat, add 2 T and 1 tsp butter. When butter starts to foam, add the cabbage and molasses, and lower the heat to medium. Sprinkle with salt and pepper. Cook slowly, stirring often, until all liquid has evaporated and the cabbage is caramelized, ca. 20-25 mins.
• While the cabbage is cooking, lightly mix the meats in a large bowl, then add the onion, cream, and breadcrumbs, and mix again to combine.
• When the cabbage is done, add about a third of it to the meat mixture, and mix to combine.
• Using the remaining butter, grease an 8-inch square baking pan and transfer the meat mixture to it, spreading it out to cover the whole surface evenly. Spread remaining cabbage over the meat, pour the stock over the top, and place on a rimmed baking sheet. Cook in the oven for ca. 40-45 mins, or until cabbage is very, very caramelized, almost dry and crunchy at the edges.
• Allow to rest 10 mins before serving.
• For sauce: Heat lingonberry preserves, vinegar, and butter in small pan set over medium heat, then add Worcestershire sauce to taste. Serve alongside the kalpudding.

SWEDISH MEATLOAF

Steps:

• in a large bowl, combine and mix thouroughly 1/2 cup of the soup (reserve rest), beef, breadcrumbs, egg, onion, salt and nutmeg.
• shape mixture firmly into an 8x4 inch loaf and place in a shallow baking pan.
• (i use a meatloaf pan) bake at 375 F for 1 hr and 15 min in small saucepan, combine remaining soup and sour cream.
• heat until warmed through.
• serve over meatloaf (as gravy).

SWEDISH MEATBALLS (OR MEATLOAF)

Steps:

• 1. For Swedish Meatballs: 1. In a large bowl mix eggs, 2 TBSP milk, worcestershire, garlic powder, onion powder, parsley, seasoning salt, and pepper until well blended. 2. Add ground beef and mix gently to coat all of the meat. 3. Add bread crumbs and mix gently again to incorporate. (I hand mix) 4. Form into 2" balls and place in an electric skillet heated to 250-300. They should brown easily when dropped in. 5. Using a soft spatula, turn the meatballs until browned on all sides, about 10 minutes. 6. In a separate bowl, mix all four soups, plus 1 C milk until blended. 7. Pour over meatballs, using soft spatula to mix the browned bits from the bottom of the skillet into the sauce. 8. Turn heat to low, cover skillet and simmer for 20 minutes to an hour. 9. Boil egg noodles according to package instructions. 10. Serve meatballs over noodles with plenty of buttered french bread for dipping.
• 2. Meatloaf: 1. Same as steps 1-3 above. 2. Place meat mixture into a medium sized loaf pan. 3. Bake at 350 for about 45 minutes. 4. If desired, top with zesty ketchup sauce: - Mix 3 Tbsp Brown Sugar, 1/4 C ketchup, 2 TBSP mustard, and 1/4 tsp nutmeg. Spread over the top of the meatlof for the last 10 minutes of baking.

SWEDISH MUSHROOM MEATLOAF

Steps:

• Saute scallions and mushroom in butter. Remove from heat and mix in sour cream.
• In a separate bowl, mix all other ingredients except parsley.
• Place 1/2 of the meat mixture into a loaf pan.
• Make an indentation down the loaf, lengthwise, and spoon mushroom mixture into indentation.
• Put the other half of the meat mixture on top and make sure that mushroom mixture is completely covered.
• Bake at 350F for one hour.
• Garnish with parsley to serve.

SWEDISH MEATLOAF IN PASTRY

Steps:

• Grease the bottom of a 15 1/2 x 10 1/2-inch jellyroll pan with butter.
• Pastry:.
• It is easiest to make this pastry in a food processor. In a small bowl, mix egg and sour cream. In the food processor, pulse the flour and salt until mixed. Add butter; process 15 seconds, until it has the consistency of coarse meal.
• With processor running, add egg mixture; process just until dough comes together. If you don't have a food processor, chill a large bowl, mix the flour and salt in the bowl, then cut in butter with a pastry blender or two forks. Stir in egg mixture just until you can form the dough into a ball. Wrap dough in waxed paper; refrigerate for 1 hour.
• Divide dough in half. Roll each half into a 14 x 6-inch rectangle. Place one rectangle in prepared pan; set pan and remaining pastry aside.
• Filling:.
• Heat oven to 375°F Melt butter in a large skillet. Add mushrooms; cook over medium heat for 6 minutes or until slightly colored.
• Add ground meat; cook until browned and until liquid in pan cooks away. Place meat mixture in a large bowl. Add onions, parsley, cheese and milk; mix well.
• Gather mixture into a ball; place onto dough rectangle in pan. Using your hands, press meat into a narrow loaf shape. Brush edges of dough with egg-milk mixture. Place the second dough rectangle over the meat. Using a fork, press the dough edges together to seal. Brush top of pastry with egg-milk mixture. Prick top with a fork in several places. Bake 45 minutes, until golden brown.
• Serve with sour cream on the side.

SWEDISH MEATLOAF

Steps:

• Thoroughly mix beef, egg, stuffing, 1/4 teaspoon nutmeg, and 1/3 cup of soup. (Use more stuffing if the mixture seems too wet.).
• Shape firmly into a loaf.
• Place in shallow pan which has been sprayed with nonstick cooking spray.
• Bake at 350 degrees for 1 hour.
• Blend remaining soup and sour cream; heat and serve over meatloaf.
• If desired, sprinkle with nutmeg and garnish with cucumber slices. (I usually skip this step).

AUNT BEE'S SWEDISH MEATBALLS AND MEATLOAF

Steps:

• Place the meat in a large bowl. Grate the onions into the meat.
• Add eggs, breadcrumbs, sugar, salt, and pepper. Use your hands to gently combine.
• Form meatballs on a baking sheet so that they will be ready to fry. I make my meatballs approximately the size of golf balls, but you can form them into any size that suits your family. Smaller meatballs will cook faster in the pan.
• Put a few pats of butter and a teaspoon of oil in a large frying pan over medium-high heat. Saute meatballs in batches, turning while they cook so that all sides are evenly browned and the meat is cooked through (about 8-10 minutes per batch).
• Repeat until all meatballs are cooked.
• For the gravy:
• Add flour, beef broth, and half-and-half to the pan drippings. Whisk over medium heat until it bubbles and thickens. Whisk consistently so that it doesn't burn or get lumpy. You may need to sprinkle in additional flour (one tablespoon at a time) to get the gravy to thicken to the desired consistency.
• To make meatloaf instead of meatballs, simply form the meat mixture into one large loaf. Place it on a rimmed baking sheet and bake in the oven at 350 degrees F for approximately 1 hour. I like to slather the top of my meatloaf with ketchup before baking, but that's totally optional! You could also make a pan sauce like the one described above and serve that over your meatloaf.