Swedish Meatloaves with Mashed Potatoes and Carrots
Course: Gather-N-Go, Main Course
Keyword: Carrots, Mashed Potatoes, Meatloaf
Allergen: Milk
Servings: 4 people
Calories: 751.61kcal
- 6 carrots
- 24 oz potatoes
- 2 slices gluten free bread
- 20 oz ground beef
- 1 onion
- 1/4 oz parsley
- 1 tsp nutmeg
- 1 1/2 tsp garlic powder
- 1 1/2 tsp onion powder
- 2 tbsp flour namaste
- 2 concentrate beef
- 4 tbsp butter
- 4 tsp oil
- 4 tbsp fig jam
Prep/Package Produce
Wash and dry all produce.
Peel carrots, cut diagonally into 1/3 inch thick pieces. Package in a sealed package with oil, salt and pepper.
Dice potatoes in 1 inch cubes. Package in a sealed package with salt and water.
Halve and peel onion, mince until you have 1/2 cup. Set 1/4 cup aside. Package rest in a small container.
Finely chop parsley. Package in a small container.
Prep/Package Meatloaves
In a large bowl, combine bread and 6 tbsp milk. Break up bread with your hands until pasty.
Thoroughly mix in beef, 1/4 cup the minced onion, half the parsley, 1/4 tsp nutmeg, onion powder, garlic powder, salt and pepper.
Shape mixture into four 1-inch-tall loaves. Package in a sealed package.
Prep/Package Gravy
Package 2 tbsp butter in a small container.
Package flour in a small container.
Package stock concentrate in a small container.
Cook Veggies
Adjust rack to upper position. Preheat oven to 425 degrees f.
Put carrots on a baking sheet. Roast in oven for 15 minutes.
Meanwhile, place potatoes in a medium pot with enought water to cover by 1 inch. Bring to a boil and cook until tender, about 15 minutes.
Drain and return to empty pot off heat.
Bake Meatloaves
Heat a large drizzle of oil in a large pan over medium-high heat. Add meatloaves and cook until browned on surface but not yet cooked through, about 3 minutes per side.
Once carrots have roasted about 15 minutes, remove sheet from oven and give carrots a toss. Add meatloaves to same sheet and place in oven.
Bake until meatloaves are cooked through and carrots are tender, about 15 minutes more.
Make Gravy
In the same pan used to brown the meatloaves, add the butter and melt. Add minced onion. Over medium heat, cook, tossing, until soft, about 2 minutes.
Add flour and cook, stirring, until pasty, about 1 minute.
Slowly whisk in 1 cup water, concentrate, and 1/2 cup milk. Bring to a simmer, then whisk until thickened, 1-2 minutes. Season with salt, pepper and a pinch of nutmeg (to taste). Add more water if too thick.
Finish and Serve
Place pot with potatoes over low heat. Add 2 tbsp butter and 1/2 cup milk. Mash until smooth (add more milk if stiff). Season with salt and pepper.
Divide potatoes and meatloaves between plates. Drizzle with gravy.
Add carrots and jam to the side. garnish with remaining parsley.
Calories: 751.61kcal | Carbohydrates: 54.34g | Protein: 31.52g | Fat: 45.52g | Saturated Fat: 18.6g | Cholesterol: 133.77mg | Sodium: 340.92mg | Potassium: 1452.19mg | Fiber: 8.24g | Sugar: 13.68g | Vitamin A: 15822.9IU | Vitamin C: 30.41mg | Calcium: 141.02mg | Iron: 9.07mg