---
title: Swedish Meatloaves
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/swedish-meatloaves-5c670407c445fa5591505a02
prep time: 20 minutes
cook time: 30 minutes
time required: 50 minutes
difficulty: easy
allergens:
  - Wheat
  - Soy
  - Milk
tags: []
rating: 4.5
rating_count: 17200
source_chef: Michelle Doll Olson
review_highlights: []
nutrition:
  calories: 830
  protein: 35
  fat: 41
  saturated fat: 18
  carbohydrates: 78
  sugar: 30
  fiber: 10
  cholesterol: 130
  sodium: 940
image: "https://images.recipes.furrysalamander.com/American%20Recipes/Meatloaves/swedish-meatloaves.avif"
---

![Step 1](step-1.jpg)
- Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Peel and cut @carrots{6%unit} into 1-inch pieces. Dice @Yukon Gold potatoes{24%ounce} into 1-inch cubes. Halve and peel @yellow onion{1%unit}, then mince until you have ½ cup (use the rest as you like). Finely chop @parsley{¼%ounce}.

![Step 2](step-2.jpg)
- Toss carrots on a #baking sheet{} with a large drizzle of @vegetable oil{4%tsp} and a large pinch of @salt{} and @pepper{}. Roast on top rack for ~{15%minutes} (we’ll add more to 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, ~{15%minutes}. Drain and return to empty pot off heat.

![Step 3](step-3.jpg)
- In a #large bowl, combine @white bread{2%slice} and 6 TBSP @milk{13.5%ounce} (we sent more). Break up bread with your hands until pasty. Thoroughly mix in @ground beef{20%ounce}, half the minced onion, half the parsley, ¼ tsp @nutmeg{1%tsp}, @meatloaf spice blend{1%tbsp}, salt, and pepper Shape mixture into four 1-inch-tall loaves.

![Step 4](step-4.jpg)
- Heat a large drizzle of oil in a #large pan over medium-high heat. Add meatloaves and cook until browned on the surface but not yet cooked through, ~{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, ~{15%minutes} more.

![Step 5](step-5.jpg)
- Melt @butter{4%tbsp} in same pan over medium heat. Add remaining minced onion. Cook, tossing, until soft, ~{2%minutes}. Add @flour{2%tbsp} and stir, cooking, until pasty, ~{1%minutes}. Slowly whisk in @water{1%cup} into the pan, followed by @beef stock concentrate{2%unit} and ½ cup milk. Bring to a simmer, then whisk until thickened, ~{2%minutes}. Season with salt, pepper, and a pinch of nutmeg (to taste). TIP: Add more water if too thick.

![Step 6](step-6.jpg)
- Place pot with potatoes over low heat. Add 2 TBSP butter and ½ cup milk. Mash until smooth using a #potato masher. Season with salt and pepper. Divide potatoes and meatloaves between plates. Drizzle with gravy. Add carrots and @currant jam{4%tbsp} to the side. Garnish with remaining parsley.