Swedish Meatloaf

Swedish Meatloaf

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2 pounds ground beef
1 packet dry onion soup mix
1/2 cup milk
1/2 cup dry breadcrumbs
2 eggs, beaten
1/2 teaspoon nutmeg

3 tablespoons butter
8 ounces sliced mushrooms
Salt and pepper to taste
1 tablespoons flour
1 1/2 to 2 cups chicken stock
1/2 cup sour cream
1 teaspoon browning sauce
1 tablespoon fresh chopped dill or 2 teaspoons dried dill weed (optional)

Preheat oven to 350 degrees. In bowl, combine first 6 ingredients. Mix well but, don’t over mix. If mixture seems too dry, add a little more milk or water. Put into a loaf pan or in 9 x 13 inch baking dish that’s been sprayed with cooking spray and form into a loaf. Bake for 50 to 60 minutes or until beef is cooked through. While meatloaf is baking, sauté mushrooms and the butter in a skillet until they just start to get tender. Season them with a little salt and pepper. Sprinkle flour over the mushrooms. Cook 1 minute stirring constantly. Gradually whisk in stock and cook over medium heat, whisking until thick and bubbly. Turn down the heat and whisk in browning sauce, sour cream and dill if using. If sauce is too thick add a little more stock or a little milk. Serve over warm sliced meatloaf.

I love to serve this with my Perfect Mashed Potatoes or Garlic and Herb Mashed Potatoes. Also great with buttered noodles on the side!

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