Swedish Meatloaves
with Gravy, Creamed Kale & Roasted Carrots
You’ve heard of Swedish meatballs… but Swedish meatloaves? That’s right! Consider these mini meatloaves a larger, flatter version that’s still warmly spiced (thank you, nutmeg) and smothered with that signature creamy gravy. How about completing the comfort food trifecta with rich creamed kale and tender-sweet roasted carrots? Ja, tack! (That’s “yes, please!” in Swedish.)
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
12 ounce
Carrots
4 ounce
Kale
2 clove
Garlic
¼ cup
Panko Breadcrumbs
(Contains Wheat)
10 ounce
Ground Beef
1 tablespoon
Cornstarch
4 tablespoon
Sour Cream
(Contains Milk)
2 tablespoon
Cream Cheese
(Contains Milk)
1 unit
Beef Stock Concentrate
1 teaspoon
Nutmeg
Not included in your delivery
4 teaspoon
Cooking Oil
1 teaspoon
Olive Oil
¼ teaspoon
Sugar
1 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Trim, peel, and cut carrots on a diagonal into 1-inch-thick pieces. Remove and discard any large stems from kale; chop into bite-size pieces. Peel and mince garlic.
• Toss carrots on one side of a lightly oiled baking sheet with a large drizzle of oil and a big pinch of salt and pepper. Roast on top rack for 10 minutes (you’ll add the meatloaves then).
• While carrots cook, in a medium bowl, combine panko with 1 TBSP water (2 TBSP for 4 servings). • Add beef*, garlic, ½ tsp salt (¾ tsp for 4), and pepper to bowl with panko mixture. Gently combine, then form into two 1-inch tall loaves (four loaves for 4). • Once carrots have roasted 10 minutes, remove sheet from oven. Carefully place meatloaves on empty side of sheet. Lightly drizzle meatloaves with olive oil. • Roast until meatloaves are lightly browned and cooked through, 15-20 minutes.
• Heat a drizzle of oil in a large pan over medium-high heat. Add kale and a pinch of salt and pepper; cook, stirring occasionally, until slightly wilted, 3-4 minutes. • Add 2 TBSP water; cook until kale is softened and water has evaporated, 2-3 minutes. Transfer to a plate and set aside.
• While kale cooks, in a second medium bowl, whisk together cornstarch, half the sour cream, and 1 cup water (2 cups for 4 servings) until smooth. • Heat pan used for kale over medium heat. Add cornstarch mixture and cream cheese. Cook, whisking occasionally, until cream cheese has melted and sauce has thickened, 3-4 minutes. Remove from heat.
• Carefully transfer half the cream sauce to a third medium bowl. Whisk in stock concentrate, ¼ tsp nutmeg (½ tsp for 4 servings; be sure to measure—we sent more), and a pinch of sugar. Taste and season with salt and pepper. Set aside. • Heat pan with remaining cream sauce over low heat. Stir in kale, remaining sour cream, and a pinch of sugar. Cook, stirring occasionally, until sour cream is incorporated and kale is tender, 2-3 minutes. • Remove from heat; stir in 1 TBSP butter (2 TBSP for 4) until melted. Taste and season with salt and pepper.
• Divide meatloaves, kale, and carrots between plates. Spoon gravy over meatloaves and serve.
