28 October 2021

Swedish Meatball Meatloaf

Swedish Meatball Meatloaf - all the flavor of Swedish meatballs without all the fuss / www.delightfulrepast.com

When a craving for
Swedish Meatballs - Svenska Kottbullar struck during a time when it seemed too much of a faff, I worked that recipe into this Swedish Meatball Meatloaf. It gave me all the flavors I was craving, albeit without the "cuteness" of the meatballs.

It was such a doddle, I may never make the meatballs again! Of course I will, when I need that cuteness, but now I can get my Swedish meatball fix even when I need to cut a few corners. Add it to my "streamlined cooking" repertoire. You can even put it together in the morning, then pop it into the oven after work.


Swedish Meatball Meatloaf - all the flavor of Swedish meatballs without all the fuss / www.delightfulrepast.com

Of course, a meatloaf is open to all sorts of variations and substitutions. But please don't skip the allspice and dill. Without those two ingredients, it just couldn't be called Swedish Meatball Meatloaf. Even if you bake with allspice, you might feel a bit hesitant to use it in a meatloaf; but just do it. Trust me, you're going to love it.

Thank you to everyone who commented on my last post and kindly tolerated that I was unable to respond or reciprocate at that time. I'm trying to get back in the saddle now and get back to some sort of normal (awful word, isn't it?).

For those who don't eat red meat, here's my Turkey-Mushroom Meatloaf.


Swedish Meatball Meatloaf - all the flavor of Swedish meatballs without all the fuss / www.delightfulrepast.com

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Swedish Meatball Meatloaf


(Serves 6)

The Meatballs

About 4 slices (4.75 ounces/135 grams) good sourdough or white bread for 1 1/2 packed cups fresh breadcrumbs
1/2 cup finely minced onion
1 tablespoon extra virgin olive oil
1 1/2 teaspoons salt
1 1/2 teaspoons coarsely ground black pepper
1/2 teaspoon allspice
1/2 cup (4 fluid ounces/118 ml) milk
1 large egg
2 teaspoons Worcestershire sauce
1 pound 85% lean ground beef
1 pound ground pork

The Sauce

3 tablespoons unsalted butter
3 tablespoons unbleached all-purpose flour
2 cups lower sodium beef broth
1 teaspoon Worcestershire sauce
1/4 teaspoon salt (you'll likely add a bit more after tasting)
1/2 teaspoon coarsely ground black pepper
1/8 teaspoon allspice
1/4 cup heavy cream or sour cream

The Garnish

Sour cream
Chopped dill, fresh or dried (NOT optional, dill MAKES Swedish Meatballs or Meatloaf!)


1 Use a food processor to make perfect fresh breadcrumbs. Cut four slices (you might need another slice or two, depending on your bread) of good sourdough or white bread into four to six pieces. You only need to remove the crust if it's coated with seeds. Process until it becomes breadcrumbs. Don't worry about overdoing it; it's pretty foolproof. You should have 1 1/2 cups,* fairly firmly packed. Add crumbs to a 4-quart mixing bowl.

* And the weight of my 1 1/2 packed cups of fresh sourdough breadcrumbs was 4.75 ounces/135 grams, so next time I will know to use that amount of the same bread so as to not have any leftover crumbs.

2 In small skillet or saucepan, heat oil and cook onion until softened, about 10 minutes. Add to crumbs in mixing bowl.

3 Add salt, pepper, allspice, milk, egg and Worcestershire sauce to bowl. Mix well. Add ground beef and ground pork, and mix well (but do not overmix). Just use your impeccably clean hand to mix, if you like.

4 Preheat oven to 400F/205C/Gas6. Line a 13x9x1-inch quarter sheet pan (or, if you don't have a quarter sheet, a 15x10x1-inch baking sheet pan) with foil or baking parchment paper (you will regret it if you don’t!). Form meatloaf mixture into a 9x5- or 10x4-inch loaf on the lined pan.

5 Bake for 55 to 60 minutes, or until it reaches a temperature of 165F/74C on an instant-read thermometer. Let stand 5 to 10 minutes before slicing. While the meatloaf is baking, start the sauce.

6 In a 2-quart saucepan, melt butter. Stir in flour, cooking and stirring to make a smooth, browned roux. Don't rush it; get the roux browned. Add beef broth and cook, stirring, until smooth and thickened. Stir in Worcestershire sauce, salt, pepper, and allspice; simmer for 10 minutes, then set aside. Ten minutes before serving, stir in cream or sour cream. Heat on low for 10 minutes. Taste and adjust seasoning.

7 Garnish each serving with a dollop of sour cream and a generous sprinkling of dill. Of course, fresh dill is prettier (I used dried, which as you can see is not as photogenic, because I have no dill in the garden just now), but the dried tastes wonderful as well.

Disclosure: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon .com and affiliated sites. We are a ThermoWorks affiliate, earning a small commission at no cost to you on purchases made through our links. This helps cover some of the costs of running the blog. Thank you for your support.

Jean

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55 comments:

Lorrie said...

Ooh, this sounds delicious, and so much easier than rolling those little meatballs, cute as they are!

Jean | DelightfulRepast.com said...

Lorrie, thanks so much. Yep, these days I'm all about taking any shortcut I can that doesn't sacrifice flavor or quality.

Thomas "Sully" Sullivan said...

“Normal” may be an awful word, but “faff” and “doddle” make the final cut for sense and sound. All whilst scarfing down Swedish Meatball Meatloaf. I’m betting the Swedish chef from the muppets would make doddle of that repast. Thanks for serving up this (to me) comfort food…

Jean | DelightfulRepast.com said...

Thank you, Sully! I wondered who would be the first to notice those words—might have known! Of course, in England and its environs, they don't "scarf," they "scoff."

Denise at Forest Manor said...

Oh Jean, this looks and sounds so delicious!!! I have always loved my mom's meatloaf recipe and it's the one I always make, but I will have to try yours for something different. :) That sauce sounds right up my alley. Thank you for sharing this with us, and have a great weekend! Hope your hand is all healed now. :)

Hugs,

Denise

Jean | DelightfulRepast.com said...

Denise, thank you so much. I like to make meatloaf a few different ways, but this is my current favorite! Yes, my hand is all healed now, thank you for asking!

Jean | DelightfulRepast.com said...

Denise, thank you so much. I like to make meatloaf a few different ways, but this is my current favorite! Yes, my hand is all healed now, thank you for asking!

Dee | Grammy's Grid said...

Hubby would like this recipe. Thanks so much for linking up at the Unlimited Link Party 36. Pinned!

Jean | DelightfulRepast.com said...

Thank you, Dee! Must keep Hubby happy!

Sandi@ Rose Chintz Cottage said...

Jean, I must say, you have me curious about a meatloaf/meatballs with allspice in them. I would have to replace the ground pork because pork and I don't get along very well, but I must give your recipe a try. Everyone loves my meatloaf but I'm always open to try new recipes. I'm sorry you had issues with your hand. {I have been absent a lot lately.} I'm glad you are on the mend! Have a lovely weekend and take care.

Jean | DelightfulRepast.com said...

Sandi, thank you. Let me know how you like the allspice and dill if you try it. Your "I have been absent a lot lately" tells me you were a conscientious student! Have a lovely PEI autumn.

Kitchen Riffs said...

I haven't made Swedish meatballs in ages. Good stuff, and now you have me missing their flavor. But I think I'm more inclined to make this meatloaf -- this is genius! Really inspired -- thanks.

Jean | DelightfulRepast.com said...

Oh, John, you're too kind! But I may never make the meatballs again!

Lea Ann (Cooking On The Ranch) said...

What a great idea! I love Swedish meatballs so have to give this one a try.

Jean | DelightfulRepast.com said...

Thanks, Lea Ann! I hope you will. It's such a time saver with no sacrifice of flavor.

Jeanie said...

This looks like a fabulous fall dinner and a fun new take on the meatloaf I always make! It's good to see you back posting. I hope you've been well. And painting!

Lynn said...

Absolutely wonderful idea. Thank you for it. I will add this to
my list of must tries during cold weather. Hope you are well, Lynn and Precious

TONY said...

Loved reading this recipe, which sounds delicious. Also love the ."British," phrases you use, " It was such a doddle," for example. Now you are going to tell me you lot use that phrase in the US too.

Glad to hear you are, "back in the saddle." All the best, Tony

kitty@ Kitty's Kozy Kitchen said...

I love this idea of a meat loaf, and skipping the rolling of tiny meatballs. I can’t wIt to try this Swedish version, Jean!

Jean | DelightfulRepast.com said...

Thanks, Jeanie! I hope you like it as much as we do. Yes, I've done a couple of little paintings in the last month, which as you know is next to no painting!

Jean | DelightfulRepast.com said...

Lynn, thanks. Let me know how it turns out for you. Hope you and Precious are having a cozy autumn!

Jean | DelightfulRepast.com said...

Thank you, Tony. And, no "faff" and "doddle" are not used in the US! Glad you enjoyed them.

Jean | DelightfulRepast.com said...

Kitty, thank you. I think we all get to a point in life when we really don't want to roll out all those tiny little meatballs one more time! :D

ellen b. said...

Comfort food at it's best right there. Looks delicious!

Jean | DelightfulRepast.com said...

Thank you, Ellen!

Cocoa and Lavender said...

What a brilliant idea. Whenever Swedish meatballs are served as an appetizer, I eat too many and can’t eat dinner! Problem solved! This is a brilliant idea, Jean!

Jean | DelightfulRepast.com said...

Thanks, David. It's my new favorite meatloaf. We enjoy all kinds of foods, but simple comfort food meals are at the top of the list.

Cheryl said...

Looks delicious, Jean! Wondering if my Swedish meatball loving people would be open to this different form? I may give it a try. I will definitely use the allspice and dill, but I will have to leave off the sour cream. (It's one of the very few foods that I do not like.)

Glad to see you back at your blog. Hoping that all is well!

Chef Mimi said...

Great idea! I haven’t thought about Swedish meatballs in a long time, so I’m going to make this! I always loved them. I think it was the sour cream!

Miss Val's Creations said...

This sounds like total comfort food! My mom made a delicious meatloaf when I was growing up. I no longer eat red meat but remember the vibe of the loaf!

Jean | DelightfulRepast.com said...

Cheryl, thank you. Glad to be back! I'm a real Swedish meatball lover myself, and I promise you, this tastes just like Swedish meatballs. Even if you leave off the sour cream!

Jean | DelightfulRepast.com said...

Mimi, thanks! I hope you'll try it soon and let me know what you thought!

Jean | DelightfulRepast.com said...

Miss Val, thank you. If you don't eat red meat, then you might like my Turkey-Mushroom Meatloaf. https://www.delightfulrepast.com/2018/09/turkey-mushroom-meatloaf-classic.html

Phil in the Kitchen said...

Now that's a lot of fun. I like the sound of this a lot. I'm friends with a couple who had something of an obsession with Swedish meatballs. A few weeks ago they informed me they've become vegetarian. I'll remember this recipe - I could make it for them if they fall off the vegetable wagon.

Jean | DelightfulRepast.com said...

Oh, Phil, that's funny! I was vegetarian years ago and think I could probably whip up a vegetarian version of this fairly easily. Maybe they went vegetarian because they were tired of rolling all those tiny little Swedish meatballs! 😁 I may never do that again, this is sooo much easier.

Parsimonious Perfection said...

One non-word. Mmmmm.

Jean | DelightfulRepast.com said...

Hi PP, it's been a long time since I've heard from you! Thanks so much. I'll be visiting you soon.

ALLIE NYC said...

WOW this sounds good! I made a version of these last Christmas when I had my neighbors over for dinner. Thanks for posting this!!

Allie of
www.allienyc.com

Miz Helen said...

Hi Jean,
We will really enjoy your recipe for Swedish Meatloaf, what a great idea and delicious recipe! Thanks so much for sharing with us on Full Plate Thursday, 560 and hope you come back again real soon!
Miz Helen

Jean | DelightfulRepast.com said...

Thanks, Allie. Whether I make the meatballs or meatloaf, gotta have the mashed potatoes!

Jean | DelightfulRepast.com said...

Miz Helen, thanks so much. I think I'll be making it a lot over fall and winter. Comfort food!

Karen (Back Road Journal) said...

I like your idea of preparing a Swedish Meatball Meatloaf, simpler and just a tasty. Thanks for the inspiration.

Jean | DelightfulRepast.com said...

Thank you, Karen. I'm trying to rein myself in and not get into so many "big productions," simplifying and streamlining wherever I can!

Annette, 3 Little Buttons said...

That looks and sounds so good. We haven't had Swedish meatballs in ages. Your meatloaf is making me feel hungry. Thank you for joining us for #mischiefandmemories :-)

Jean | DelightfulRepast.com said...

Thank you, Annette! Lovely to catch up with you!

Linda @ Life and Linda said...

Jean, such comfort food. I haven't made these in years. Thanks for sharing. I am happy to feature your Swedish Meatballs at Love Your Creativity.

loopyloulaura said...

I like hadn't ever thought of the similarities and differences between meatloaf and meatballs. I think it is a great adaptation. Thanks for linking up with #MischiefandMemories (please make sure you add our badge or a text link, and remember to comment on the linked host posts)

Jean | DelightfulRepast.com said...

Linda, thank you so much!

Jean | DelightfulRepast.com said...

Thank you, Laura! Yes, I commented on a post of each of the hosts plus a couple other people's links!

Rajani Rehana said...

Beautiful blog

Jean | DelightfulRepast.com said...

Thank you, Rajani.

gfe--gluten free easily said...

Such a great idea, Jean. I can imagine the delicious flavor. I'm sure this would be easy to convert to gluten free. When I have the crew here again, I will do that as I wasn't sure what I was going to do with the ground pork I bought (and froze) recently.

Thanks!
Shirley

Jean | DelightfulRepast.com said...

Thanks, Shirley. Yes, easy to convert to gluten-free. I always keep a 1-pound block or two of ground pork in the freezer just for this and the Swedish meatballs.

Sherry's Pickings said...

i've never made swedish meatballs but i like to make german ones and occasionally Dutch :) i guess they are all much of a muchness = delicious!

Jean | DelightfulRepast.com said...

Thanks, Sherry, love your "much of a muchness!" You can't go wrong giving me any kind of meatballs and gravy! And this meatloaf is just as good with a LOT less work!

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