Entrée: Sweden – Köttfärslimpa (Swedish Meatloaf)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 15 min

Cook 1 hr

Total 1 hr 15 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 1 / 2 lb (700 g) ground beef
3 / 4 cup (75 g) breadcrumbs
1 / 2 cup (120 ml) milk
1 large egg
1 small onion, finely chopped and lightly sautéed
1 / 2 tsp (2.5 ml) ground allspice (or nutmeg)
1 tsp (5 ml) salt
1 / 2 tsp (2.5 ml) black pepper
2 tbsp (30 ml) ketchup (for glaze)
2 tbsp (25 g) brown sugar (mixed with the ketchup for glaze)
2 tbsp (28 g) butter
2 tbsp (16 g) flour
2 cups (480 ml) beef stock
Lingonberry jam (for serving)

Show original ingredient measurements

1 1 / 2 lb / 700 g ground beef
3 / 4 cup (75 g) breadcrumbs
1 / 2 cup (120 ml) milk
1 large egg
1 small onion, finely chopped and lightly sautéed
1 / 2 tsp ground allspice (or nutmeg)
1 tsp salt
1 / 2 tsp black pepper
2 tbsp (30 ml) ketchup (for glaze)
2 tbsp (25 g) brown sugar (mixed with the ketchup for glaze)
2 tbsp (28 g) butter
2 tbsp (16 g) flour
2 cups (480 ml) beef stock
Lingonberry jam (for serving)

Instructions

1. Preheat oven to 350°F (175°C). Sauté onion until soft; let cool.
2. Soak breadcrumbs in milk. Combine ground beef, soaked breadcrumbs, beaten egg, sautéed onion, allspice, salt and pepper; mix gently and shape into a loaf.
3. Place loaf in a baking dish. Mix ketchup and brown sugar, brush over the top.
4. Bake 50–60 minutes until cooked through. Remove loaf and keep warm.
5. For gravy, melt butter in a pan, whisk in flour to form a roux, gradually add beef stock and simmer until thickened; season to taste.
6. Slice meatloaf, serve with gravy and a spoonful of lingonberry jam at the side.