Main Course · Serves 2
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.)
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.
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