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grilled swedish meatball inspired meatloaf


Wow! It has been awhile since I’ve posted about my namesake. If you will recall, I had a wee bit of bad luck in the kitchen last November and posted about the recipes I had made that were FLOPS. One of those dishes was a Swedish meatball inspired meatloaf. Dave loved the recipe I made but I was not super into it. And you’ve gotta know I’m not about to post some mediocre meatloaf up in here.

But I did think there was at least something to the idea of the recipe. So I tried, tried again and HOT DAMN, I made it pretty darn good with a brand new recipe. The loaf lady is back baby!

The funny thing about this recipe is that I had no intention on grilling the darn thing, but Sir Dave was adamant, as the weather was finally nice in Chicago. So we cooked it on the grill, just like we would have in the oven – and I’ve got to admit it did get kind of a nice bark on it that it wouldn’t have gotten in the oven. Turned out pretty rockin, if I do say so myself. 😀

And if you’ve ever wondered what’s up with this chic and her meatloaf – check out my brief history of annie + meatloaf post from a few years ago.

Alright, onto the recipe!

Servings: 6
Cook Time: 1 hour

Ingredients for the Meatloaf
2 lb ground beef
1 lb ground pork
3/4 cup breadcrumbs
1 large onion, chopped
2 eggs, whisked
2 tsp salt
2 tsp fresh cracked pepper
1/2 tsp allspice
1/2 tsp nutmeg
1/2 cup chicken stock
1/4 cup heavy cream
2 tbsp worcestershire sauce

Ingredients for the gravy:
2 tbs butter
2 tbs flour
2 cups beef broth
1/3 cup sour cream
3 tbs cream

First you want to get the grill up to a 350 degree temperature. You can also do this in the oven.

Then, the greatest thing about a meatloaf is that there are hardly any instructions. Just throw all of the meatloaf ingredients into a big old bowl, mix together well (I think using your hands works best), shape it into a loaf and throw it on a sheet pan. How easy is that? So once your loaf is formed and your grill is hot throw that bad boy on there and cook for one hour or until the internal temperature registers at 160 degrees.

To make the gravy, get a saucepan on medium heat and melt the butter. Add the flour and whisk together, cooking for one minute. Then add the beef broth and whisk well until the flour is dissolved. Bring the gravy to a low boil, then turn down to a simmer so that it is still slightly bubbling. Cook this for about 5 minutes until it slightly thickens. Then add the sour cream and cream, mix well and heat through for another few minutes.

Once the gravy and loaf are done, slice up and serve! I highly recommend serving with creamy mashed potatoes. Oh yeaaaaahhhhh. 😀

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