Swedish Meatloaves

🥘 Ingredients

• beef stock concentrate
  2 packets
• butter
  2 tbsp
• carrots
  1 c
• currant jam
  2 tbsp
• flour
  1 tbsp
• ground beef
  12 oz
• meatloaf spice blend
  1 unit
• milk
  1 c
• nutmeg
  ¼ tsp
• parsley
  2 tbsp
• vegetable oil
  1 tbsp
• white bread
  3 slices
• yellow onion
  1 unit
• yukon gold potatoes
  10 oz

🍳 Cookware

• baking sheet
• medium pot
• large bowl
• large pan

1. 

   1

   carrots yukon gold potatoes yellow onion parsley white bread milk ground beef nutmeg meatloaf spice blend flour beef stock concentrate currant jam vegetable oil butter

   carrots: 1 c, yukon gold potatoes: 10 oz, yellow onion: 1 unit, parsley: 2 tbsp, white bread: 3 slices, milk: 1 c, ground beef: 12 oz, nutmeg: ¼ tsp, meatloaf spice blend: 1 unit, flour: 1 tbsp, beef stock concentrate: 2 packets, currant jam: 2 tbsp, vegetable oil: 1 tbsp, butter: 2 tbsp
2. 

   2

   Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Peel and cut carrots into 1-inch pieces. Dice potatoes into 1-inch cubes. Halve and peel onion, then mince until you have ½ cup. Finely chop parsley.
3. 

   3

   Toss carrots on a baking sheet with a large drizzle of vegetable oil and a large pinch of salt and pepper. Roast on top rack ⏱️ 15 minutes . 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 ⏱️ 15 minutes . Drain and return to empty pot off heat.
4. 

   4

   In a large bowl , combine bread and 6 tbsp milk. Break up bread with your hands until pasty. Thoroughly mix in beef, half the minced onion, half the parsley, ¼ tsp nutmeg, meatloaf spice blend, salt, and pepper. Shape mixture into four 1-inch-tall loaves.
5. 

   5

   Heat a large drizzle of oil in a large pan over medium-high heat. Add meatloaves and cook until browned on surface but not yet cooked through ⏱️ 3 minutes per side. Once carrots have roasted, 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 ⏱️ 15 minutes .
6. 

   6

   Melt 2 tbsp butter in same pan over medium heat. Add remaining minced onion. Cook, tossing, until soft ⏱️ 2 minutes . Add flour and cook, stirring, until pasty ⏱️ 1 minute . Slowly whisk in 1 cup water, followed by beef stock concentrate and ½ cup milk. Bring to a simmer, then whisk until thickened ⏱️ 2 minutes . Season with salt, pepper, and a pinch of nutmeg.
7. 7

   Place pot with potatoes over low heat. Add 2 tbsp butter and ½ cup milk. Mash until smooth. Season with salt and pepper. Divide potatoes and meatloaves between plates. Drizzle with gravy. Add carrots and currant jam to the side. Garnish with remaining parsley.