It’s still pretty cold here in Jersey, 18 degrees today, but you can start to see Spring closing in on the calendar. We’re making this Swedish Meatloaf to warm things up in our kitchen!
One of the things I do like about the cold weather is all the rich comfort food that there is to indulge in like this Swedish Meatloaf. For some reason it seems acceptable to eat cream-filled dinners and meatloaf and mashed potatoes when it’s 18 degrees outside. Your body is working hard to stay warm, so you’ll burn off the extra calories.
My whole family loves meatloaf. I know meatloaf is one of those things that people either love or hate but we’re on the love side.
We have a few standard meatloaf recipes that we make often but my oldest son and I like meatloaf with brown gravy as opposed to the ketchup glazed kind, but my wife and my younger son tend to like it with the ketchup.
I wanted to make a twist on a meatloaf recipe that I thought would please everyone, so I came up with this Swedish Meatloaf.
Everyone loves a swedish meatball, right? There’s usually a batch of them floating around at everyone’s BBQ or party.
So I thought why not make a huge swedish meatball, in meatloaf form…
This recipe is really easy too- nothing difficult or fancy. Just really good.
The meat is actually flavored like a swedish meatball, with fresh nutmeg and allspice…
All you do is saute the onion and garlic, mix it in with the meat and the eggs, and the rest of the meatloaf ingredients…
Then form it into a loaf and cover it with the “swedish” glaze…
Slice it up and serve the meatloaf with extra glaze on the side.
This Swedish Meatloaf was a winner for us all, I hope it is for you too!Print
For the Meatloaf
- 2 lbs. meatloaf mix
- 2 cups of finely diced onion
- 3 cloves of garlic, minced
- 1 c. bread crumbs
- 2 eggs
- 2 t. salt
- 1/4 t. freshly ground nutmeg
- 1/4 t. allspice
- 1/4 c. chicken broth
- 7–8 grinds of fresh pepper
- 1 T. worcestershire sauce
- 1 T. sweet chili sauce
- 1 T. olive oil
For the Glaze
- 1/2 c. sweet chili sauce
- 1 c. grape jelly
- pinch of cayenne
- 1 heaping T. of ketchup
- salt and pepper to taste
- Preheat oven to 325 degrees.
- In a medium skillet on medium-high heat, saute the onion in olive oil for 5 minutes. Add in the minced garlic and cook a minute more. Let cool slightly off the heat.
- In a large bowl combine the meat, the cooled onion and garlic mixture, bread crumbs, chicken broth, eggs and the seasonings, mixing well to combine.
- Make the glaze by combining all the glaze ingredients in a saucepan. Bring to a simmer and let cook for 5 minutes to thicken.
- Form into a loaf on a baking sheet lined with aluminum foil and coat with about a cup of the glaze.
- Place in the oven for 45 minutes, baste with more glaze and cook another 15-20 minutes, until no longer pink in the center.
- Let cool for 10 minutes then slice and serve with extra sauce on the side.