Swedish Meatloaves
| Amt | Measure | Ingredient | Cal | Carb | Pro | Fat | GI |
|---|---|---|---|---|---|---|---|
| 4 | medium | carrotscarrots | 100 | 94 | 9 | 5 | 43 |
| 3/4 | pound | yukon gold potatoyukon gold potato | 275.8 | 239 | 28 | 0 | 82 |
| 1/4 | cup | onionsonions | 16 | 15 | 2 | 0 | 26 |
| 1/2 | ounce | fresh parsleyfresh parsley | 5.1 | 4 | 2 | 1 | 15 |
| 1 | tablespoon | olive oilolive oil | 119.3 | 0 | 0 | 122 | 0 |
| 1 | dash | saltsalt | 0 | 0 | 0 | 0 | 0 |
| 1 | pinch | black pepperblack pepper | 0.4 | 0 | 0 | 0 | 0 |
| 10 | ounce | 95% ground beef95% ground beef | 385.9 | 0 | 243 | 126 | 0 |
| 1 | teaspoon | ground nutmegground nutmeg | 12.3 | 5 | 1 | 8 | 15 |
| 1/4 | cup | ghee (clarified butter)ghee (clarified butter) | 447.9 | 0 | 0 | 468 | 0 |
| 1/4 | cup | canned beef brothcanned beef broth | 4.2 | 0 | 3 | 1 | 0 |
| Totals: 1376 Calories | Balance: 26-21-53 | 1366.9 | 357 | 288 | 731 | 68 | |
This recipe makes 2 loaves
You should have the entire recipe.
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Active Time: 20 minutes
Total Time: 30 minutes
Preheat oven to 425, with rack in upper position.
Wash and dry all produce.
Peel carrots, then cut on a diagonal into 1/3 inch thick coins (halve any large coins).
Cut potatoes into 1 inch cubes.
Peel and mince onion.
Finely chop parsley.
Toss carrots on a baking sheet with 1 tablespoon of olive oil, and 1 pinch of salt and pepper. Roast in oven for 15 minutes (you will add more to the sheet then).
Meanwhile, put potatoes in a medium pot with 1 pinch of salt and enough water to cover the potatoes by 1 inch. Bring to a boil and cook until tender, about 15 minutes. Reserve 1/4 cup of the water. Drain and return to empty pot off heat.
In a medium bowl, mix beef, 2 tablespoons minced onion, half the parsley, 1/4 teaspoon nutmeg, 1 pinch of salt and pepper. Shape mixture into 2 1-inch tall loaves.
Heat 1 tablespoon of oil in a large pan over medium high heat. Add meatloaves and cook until browned on surface but not yet cooked through (about 3 minutes per side).
Once carrots have roasted for about 15 minutes, remove sheet from oven, toss carrots. Add meatloaves to same sheet and return to oven. Bake until meatloaves are cooed through and carrots are tender, about 15 minutes more.
Meanwhile, melt 1 tablespoon ghee in the same pan over medium heat. Add remaining onion. Cook, stirring, until soft - about 2 minutes. Slowly whisk in beef broth. Bring to a simmer, simmer. Season with salt and pepper (optional: add nutmeg to taste).
Place pot with potatoes over low heat. Add 2 tablespoons butter, mash until smooth. (Tip: Add water reserved earlier if too stiff).
Divide potatoes and meatloaves between plates. Drizzle with gravy. Add carrots to the side. Garnish with remaining parsley.
Wash and dry all produce.
Peel carrots, then cut on a diagonal into 1/3 inch thick coins (halve any large coins).
Cut potatoes into 1 inch cubes.
Peel and mince onion.
Finely chop parsley.
Toss carrots on a baking sheet with 1 tablespoon of olive oil, and 1 pinch of salt and pepper. Roast in oven for 15 minutes (you will add more to the sheet then).
Meanwhile, put potatoes in a medium pot with 1 pinch of salt and enough water to cover the potatoes by 1 inch. Bring to a boil and cook until tender, about 15 minutes. Reserve 1/4 cup of the water. Drain and return to empty pot off heat.
In a medium bowl, mix beef, 2 tablespoons minced onion, half the parsley, 1/4 teaspoon nutmeg, 1 pinch of salt and pepper. Shape mixture into 2 1-inch tall loaves.
Heat 1 tablespoon of oil in a large pan over medium high heat. Add meatloaves and cook until browned on surface but not yet cooked through (about 3 minutes per side).
Once carrots have roasted for about 15 minutes, remove sheet from oven, toss carrots. Add meatloaves to same sheet and return to oven. Bake until meatloaves are cooed through and carrots are tender, about 15 minutes more.
Meanwhile, melt 1 tablespoon ghee in the same pan over medium heat. Add remaining onion. Cook, stirring, until soft - about 2 minutes. Slowly whisk in beef broth. Bring to a simmer, simmer. Season with salt and pepper (optional: add nutmeg to taste).
Place pot with potatoes over low heat. Add 2 tablespoons butter, mash until smooth. (Tip: Add water reserved earlier if too stiff).
Divide potatoes and meatloaves between plates. Drizzle with gravy. Add carrots to the side. Garnish with remaining parsley.