Swedish Meatloaf with Cream Gravy and Lingonberries

Why You’ll Love This Recipe

• Classic Swedish comfort: warmly spiced with onion and allspice, finished with a velvety cream gravy.
• Juicy every time thanks to a milk-and-breadcrumb panade and a gentle bake.
• A complete plate: meatloaf, creamy gravy, buttery boiled potatoes, lingonberry jam, and crisp quick-pressed cucumber.
• Weeknight-friendly steps with make-ahead options and freezer tips.

Grocery List

• Produce: 1 large onion, 1 large English cucumber, 900 g waxy potatoes, fresh dill, fresh parsley
• Dairy: Milk, heavy cream, butter, eggs
• Pantry: Ground beef, ground pork, dry breadcrumbs, Dijon mustard, ground allspice, black pepper, white pepper, fine salt, beef stock, flour, soy sauce (optional), distilled white vinegar (5–6%), sugar, lingonberry jam

Full Ingredients

For the Meatloaf (Köttfärslimpa)

• 450 g ground beef
• 450 g ground pork
• 1 large yellow onion (about 200 g), finely chopped
• 1 tbsp (15 g) butter, for sautéing the onion
• 100 g (1 cup) plain dry breadcrumbs
• 240 ml (1 cup) whole milk
• 2 large eggs
• 1 tbsp Dijon mustard
• 1.5 tsp ground allspice
• 1 tsp freshly ground black pepper
• 2 tsp fine sea salt (about 12 g)
• 1 tbsp melted butter or neutral oil, for brushing the loaf
• 240 ml (1 cup) hot water, for the roasting pan

For the Silky Cream Gravy (Gräddsås)

• Pan drippings from the meatloaf (plus any liquid from deglazing)
• 2 tbsp (28 g) butter
• 2 tbsp (16 g) all-purpose flour
• 500 ml (2 cups) beef stock
• 150 ml (2/3 cup) heavy cream
• 1 tsp soy sauce, optional (for color and depth)
• 1/4 tsp ground white pepper
• Fine salt, to taste

For the Boiled Potatoes

• 900 g small waxy potatoes, peeled if you like
• 1 tbsp kosher salt (for the cooking water)
• 1 tbsp butter
• 2 tbsp chopped fresh parsley

For the Quick-Pressed Cucumber (Pressgurka)

• 1 large English cucumber (about 300 g), very thinly sliced
• 2 tbsp (25 g) granulated sugar
• 1/2 tsp fine salt
• 3 tbsp (45 ml) distilled white vinegar, 5–6% acidity
• 60 ml (1/4 cup) cold water
• Pinch ground white pepper
• 2 tbsp finely chopped fresh dill

To Serve

• 180–200 g (about 2/3 cup) lingonberry jam
• Extra chopped parsley or dill, optional

Step-by-Step Instructions

Step 1: Prep and press the cucumber

Thinly slice the cucumber (a mandoline at 2 mm is ideal). Toss the slices with 2 tbsp sugar and 1/2 tsp salt in a bowl. Place a small plate directly on top of the cucumbers and weigh it down with a can; let sit 10 minutes to release liquid. In a separate bowl, mix 3 tbsp vinegar, 60 ml water, a pinch of white pepper, and the dill. Drain and gently squeeze the cucumbers, then add them to the vinegar mixture. Marinate while you cook (15–60 minutes).

Step 2: Make the panade and soften the onion

In a skillet over medium heat, melt 1 tbsp butter and cook the chopped onion with a pinch of salt until translucent and sweet, 5–6 minutes; cool slightly. In a large bowl, combine the breadcrumbs and milk; let stand 5 minutes to form a thick panade. Whisk in the eggs, Dijon, allspice, black pepper, and 2 tsp salt. Stir in the cooled onion.

Step 3: Mix and shape the meatloaf

Add the ground beef and pork to the bowl. Using clean hands or a fork, gently fold the meat into the panade just until evenly combined—avoid overmixing. Line a rimmed baking sheet with parchment. Shape the mixture into a neat loaf about 23 × 12 cm (9 × 5 inches). Brush the top with 1 tbsp melted butter or oil. Pour 240 ml hot water around (not on) the loaf to create moist heat and flavorful drippings.

Step 4: Roast to juicy perfection

Bake at 200°C (400°F) for 45–55 minutes, until the center reads 70°C (160°F) on an instant-read thermometer. If the pan gets dry, add a splash more hot water. Transfer the loaf to a board and rest 10 minutes before slicing; reserve the pan juices for the gravy.

Step 5: Boil the potatoes

While the loaf roasts, cover the potatoes with cold water in a pot, add 1 tbsp salt, and bring to a boil. Simmer until tender when pierced, 15–20 minutes depending on size. Drain, then toss with 1 tbsp butter and the chopped parsley. Keep warm, covered.

Step 6: Make the silky cream gravy

Pour the pan drippings into a heatproof cup and scrape any browned bits from the baking sheet with a splash of stock or water; add to the drippings. In a saucepan, melt 2 tbsp butter over medium heat. Whisk in 2 tbsp flour and cook 2 minutes. Slowly whisk in the drippings and 500 ml stock. Simmer, whisking, until lightly thickened, 4–6 minutes. Stir in the 150 ml cream and 1 tsp soy sauce if using; season with white pepper and salt to taste. Keep warm on low.

Step 7: Slice and serve

Slice the meatloaf into 2 cm slices. Spoon over plenty of warm cream gravy. Add boiled potatoes, a generous spoon of lingonberry jam, and a tangle of quick-pressed cucumber. Finish with extra herbs if you like.

Pro Tips

• For extra tenderness, keep the meat cold and mix just until combined—overmixing can make the loaf dense.
• Use an instant-read thermometer; pull at 70°C (160°F) for juicy, safe results.
• Pan water is key: it prevents scorching and gives you flavorful drippings for a superior gravy.
• If the gravy seems pale, a tiny splash of soy sauce adds classic Swedish color and umami without overpowering.
• Slice with a serrated knife for neat edges, especially if the loaf is very tender.

Variations

• Bacon-Wrapped: Drape 6–8 thin bacon slices over the shaped loaf before baking for smoky richness.
• Cheese-Stuffed: Encase a 100 g batonned piece of Västerbotten or sharp cheddar in the center of the loaf for a melty core.
• Gluten-Free: Swap breadcrumbs for 80 g certified gluten-free oats pulsed into crumbs; rest the mixture 10 minutes to hydrate.

Storage & Make-Ahead

Form the loaf up to 24 hours ahead; cover and refrigerate. Pressed cucumber can be made up to 24 hours in advance (it gets even better). Leftover cooked meatloaf keeps 3–4 days refrigerated or up to 3 months frozen (slice before freezing for easy reheats). Reheat slices, covered, with a splash of stock or water at 160°C (325°F) for 12–15 minutes, or gently in a skillet with gravy. Gravy keeps 3 days refrigerated; rewarm with a little stock or cream to loosen.

Nutrition (per serving)

Approximate values: 720 kcal; 32 g protein; 42 g fat; 52 g carbohydrates; 2 g fiber; 900 mg sodium. Includes potatoes, gravy, a modest spoon of lingonberry jam, and cucumber.