Köttfärslimpa (Swedish Meatloaf)

🧂 Ingredients

• 600 g Ground beef and pork mixture(A 50/50 mix is traditional, but you can adjust to your preference.)
• 75 g Breadcrumbs(Panko or regular breadcrumbs work well.)
• 150 ml Milk(Whole milk is recommended for richness.)
• 1 large Egg(Lightly beaten.)
• 1 medium Onion(Finely chopped or grated. Optional, but adds great flavor.)
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper(Freshly ground is best.)
• 1 tablespoon Butter or oil(For sautéing onion, if using.)
• for serving Cream sauce(Homemade or store-bought. A classic Swedish cream sauce (gräddsås) is ideal.)
• for serving Lingonberry jam(Optional, but a traditional accompaniment.)

👨‍🍳 Instructions

1. 1

   Prepare the binder: In a small bowl, combine the breadcrumbs and milk. Let stand for 5-10 minutes, allowing the breadcrumbs to absorb the milk. This creates a softer meatloaf.

   ⏱️ 10 minutes
2. 2

   If using onion, finely chop or grate it. For extra flavor, you can sauté the chopped onion in butter or oil over medium heat until softened and translucent, about 5-7 minutes. Let it cool slightly.

   ⏱️ 7 minutes
3. 3

   Combine the meat mixture: In a large bowl, add the ground beef and pork, the soaked breadcrumbs (squeeze out any excess milk if very wet), the lightly beaten egg, the sautéed (or raw) onion, salt, and pepper. Mix gently with your hands until just combined. Be careful not to overmix, as this can make the meatloaf tough.

   ⏱️ 5 minutes
4. 4

   Shape the meatloaf: Lightly grease a baking sheet or line it with parchment paper. Gently form the meat mixture into a loaf shape, about 8-10 inches long and 3-4 inches high. Place it on the prepared baking sheet.

   ⏱️ 3 minutes
5. 5

   Bake the meatloaf: Preheat your oven to 190°C (375°F). Place the meatloaf in the preheated oven and bake for 50-60 minutes. The meatloaf is done when the internal temperature reaches 71°C (160°F) on an instant-read thermometer, or when the juices run clear and it's nicely browned on the outside.

   ⏱️ 50-60 minutes
6. 6

   Rest and serve: Once baked, remove the meatloaf from the oven and let it rest for 5-10 minutes before slicing. This allows the juices to redistribute, resulting in a moister loaf. Serve hot with a generous portion of warm cream sauce and, if desired, a dollop of lingonberry jam.

   ⏱️ 5-10 minutes

💡 Pro Tips

• ✓For an even richer flavor, you can wrap the meatloaf in bacon strips before baking.
• ✓Adding a tablespoon of Worcestershire sauce or a pinch of allspice to the meat mixture can enhance the flavor.
• ✓Leftover meatloaf can be sliced and reheated, or used cold in sandwiches.
• ✓The cream sauce is essential for the authentic Swedish experience. Ensure it's well-seasoned.

🔄 Variations

• Stuffed Köttfärslimpa: Flatten the meat mixture and spread a filling of sautéed mushrooms, cheese, or hard-boiled eggs before rolling it up.
• Bacon-Wrapped: As mentioned in tips, wrapping the loaf in bacon adds a smoky, salty crust.

🥗 Nutrition

Per serving