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Meatloaf is the ultimate winter comfort food. A mixture of beef and pork, egg, onion, breadcrumbs, milk, cheese, and spices . . . all warm and hardy foods. Brad and Connor love it so much, we make a double batch about every other month and disappear it within a day.

Adding a velvety Swedish sauce and sautéd mushrooms just takes it to the next level. Once I tried this variation, I couldn’t imagine going back to ketchup or marinara sauce (i.e., fancy ketchup). The smooth, nutty cream sauce adds texture and sophistication to the dish. My son doesn’t like mushrooms, otherwise I would cook the mushrooms (or maybe half the mushrooms) into the meatloaf. We’ve done that before when he’s away at camp or just out for the night. Otherwise, we separate everything.

Even though it takes a bit of time to cook, meatloaf mixes up in about 10 minutes and makes the whole house smell delicious while it bakes. The sour cream sauce picks up all the brown bits from the mushrooms and adds that layer of luscious yum.

One of the best parts about making meatloaf of any kind, is that you can bake it in foil inside of the loaf pan and simply lift it out and wrap it up for the next day. Our family loves snacking on cold meatloaf and having meatloaf sandwiches the next day.

I advise adding the Swedish sauce as you eat. Keep it covered so it doesn’t dry out and warm back up as you need it.

ALSO, as an important note, my mom taught me to create a “drainage” channel on one side of the meatloaf and drain the grease every 30 minutes. This is important you’ll be surprised by how much grease builds up in the pan. The last thing you’d want is a “soppy” meatloaf at minimum, or a house fire at worst!

Swedish Meatballs

Yields 3 lb. (I use 2 mini loaf pans) | Prep Time :10 | Total Cook Time 1:30

  • 3 lbs. meatloaf mix (blend of ground beef and ground pork)
  • 1 medium onion, diced
  • 2 eggs
  • ½ cup milk
  • ½ cup breadcrumbs (I use Italian breadcrumbs because I always have them on hand, try using panko if you have them! Years ago a boss suggested using Rice Krispies or crushed Special K and that turned out delicious as well).
  • 2 tbsp. all-purpose seasoning (I like Morton’s Nature’s Seasons)
  • 3 tbsp. shredded parmesan
  • 2 tbsp. flour
  • 4 tbsp. butter
  • 1 cup beef stock
  • 1 tbsp. soy sauce
  • 1 tsp. dijon mustard
  • 1 tbsp. Worcestershire sauce
  • ½ tsp. ground nutmeg
  • ½ cup sour cream
  • pepper to taste
  • 2 mini loaf pans (recommended) or 1 large loaf pan
  • mixing bowl
  • stand mixer with flat beater attachment
  • aluminum foil
  • saucepan
  • whisk
  1. Preheat oven to 350°.
  2. Line loaf pan with enough foil so that when meatloaf is done, you can lift out of pan and wrap up completely to store.
  3. In the stand mixing bowl, combined diced onion, eggs, breadcrumbs, milk, seasoning, and parmesan. Blend well on low.
  4. Add meatloaf mix, one pound at a time. Blend until well incorporated.
  5. Split meatloaf mix into two halves and press into loaf pans so that you form a small void (about an inch) on one of the long sides as a drainage channel.
  6. Bake 90 minutes, draining grease every 30 minutes. Meatloaf is done when internal temperature reaches 160°, about 1:30.
  1. About 20 minutes before meatloaf, melt 1 tbsp. butter in skillet on medium-high.
  2. Add mushrooms and turn to brown on both sides, about 10 minutes total.
  3. Set mushrooms aside but keep drippings in the pan.
  4. Lower heat to medium.
  5. Add flour and remaining 2 tbsp. of butter to pan, heating and blending into a roux until butter browns slightly.
  6. Add the beef stock, soy sauce, mustard, Worcestershire sauce, pepper, and nutmeg and blend well.
  7. Turn heat to medium-low and add sour cream, whisking vigorously to blend completely.
  8. Pour over meatloaf.
  9. Cover to preserve.

Swedish Meatloaf

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