Swedish Meatloaf with Egg Noodles and Creamy Gravy
Description
This is a flavorful, delicious and moist meatloaf. It's so good, you might consider doubling the recipe. It's definitely going to be one that you keep making for years to come.
Ingredients
Meatloaf:
4 oz. can pieces and stems mushrooms, drained and finely chopped
1/2 c. onion, finely chopped
1/4 c. fresh parsley, snipped
1 c. fresh rye or white bread crumbs (about 2 bread slices)
2/3 c. milk
1 egg
1 1/4 t. salt
1/4 t. black pepper
1/4 t. ground allspice or nutmeg
1 lb. 90% lean ground beef
1 lb. lean ground pork
Noodles and Creamy Gravy:
12 oz. package uncooked egg noodles
12 oz. jar mushroom or beef gravy
2 T. milk
1/4 c. sour cream
Directions
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Preheat oven to 350 degrees.
Meatloaf:
Finely chop mushrooms and onion; place in a bowl. Add parsley, bread crumbs, milk, egg and seasonings to bowl; mix well.
Crumble ground beef and pork into a bowl; mix lightly but thoroughly. Shape meat mixture into loaf and place in a loaf pan.
Bake 75-80 minutes or until meat is no longer pink in center of loaf and internal temperature of meat reaches 160 degrees. Remove meat loaf to a platter; cover to keep warm; let stand 10 minutes before slicing.
Meanwhile, cook noodles according to package directions; drain; set aside.
Creamy Gravy:
Heat gravy with milk in a saucepan over medium heat, stirring occasionally. Whisk in sour cream; remove from heat.
Serve with noodles and gravy.
4 servings.
Tightly wrap any leftovers; refrigerate for up to 4 days.