Swedish Meatball Meatloaf with Gravy
Description
This meatloaf has all of the fantastic flavors of Swedish meatballs without the fuss and work of making meatballs. It’s juicy and delicious, especially when served with the gravy.
Ingredients
Meatloaf:
1/2 yellow onion, peeled and minced
2 lb. ground beef
1 lb. ground pork (or other ground meat as desired)
2 eggs
1 c. dried bread crumbs
1 c. mashed potatoes
2 t. salt
1-2 t. white pepper
2 t. allspice
2 T. butter, softened
Gravy:
2 T. unsalted butter
2 T. all-purpose flour
2 c. beef stock or broth
1 t. Worcestershire sauce
1 t. soy sauce
1/2 t. salt, or to taste
1/4-1/2 t. white pepper
1/4 t. freshly ground nutmeg, or to taste
1/2 c. sour cream
1/3 c. minced fresh parsley
Directions
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Preheat the oven to 350 degrees F.
Add all meatloaf ingredients to the bowl of a stand mixer that has been fitted with the paddle attachment, or a large bowl, if doing by hand. Break the meat apart while adding it to the bowl. Don't overmix because over mixing can result in a tough meatloaf. Blend the mixture just until all the ingredients are evenly incorporated.
Line a rimmed baking sheet with heavy duty foil; form the meat mixture into an oval loaf, about 6 ×10 x 3 inches. It should be more or less evenly thick and wide so that it cooks at the same rate throughout.
Bake the meatloaf for about 1 hour and 15-20 minutes, or until the internal temperature is 155 degrees F. Remove from the oven and let sit on the stovetop, loosely covered with aluminum foil, for 5-10 minutes before slicing.
Gravy:
While the meatloaf is still baking, make the gravy. Melt the butter in a medium saucepan; stir in the flour; stir over medium heat for several minutes. Swedish gravy is light in color, so don't worry. If wanting a darker color, let the roux get nice and brown.
Very slowly, whisk/stir in the broth, Worcestershire sauce, soy sauce, salt, white pepper, and nutmeg. Cook, stirring constantly, until it comes to a boil and has thickened somewhat. Remove from the heat; let sit for 1-2 minutes to cool down; stir in the sour cream. Tip: If the gravy needs to be reheated, don't bring it to a full boil again, or the sour cream can split.
Serve the meatloaf with the gravy spooned on top and garnished with parsley. Serve more gravy on the side.
10 servings.
* To Make in Advance: Wrap the meatloaf in plastic wrap; refrigerate for up to 24 hours. When ready to bake, remove the meatloaf from the refrigerator and let it come to room temperature for 1 hour before baking.