Swedish meatball loaf

Swedish Meatball Loaf Recipe for One

I adore meatballs, especially Swedish meatballs, but  I find lately I’m having less and less patience with anything that has to be individually prepared, filled, or stuffed! However, I came up with a solution! Skip the dividing and the rolling, and just make a Swedish meatball loaf instead.

This recipe is adapted slightly from one in my 60-Minute Gourmet cookbook.  I cut it in half (because an entire meatloaf was more than I wanted all at once).  And, I fiddled with the ingredients a bit.  It called for allspice (I have none) and aquavit (ditto – and not buying an entire bottle of something for one recipe).

Make the mixture, heat, and eat. No fussing. No bother. And no need to roll endless mini-meatballs either.

This works beautifully with just some rice (white or brown). Top both with the sauce.

The recipe is enough for one generous serving or two smaller ones.  If you have extra, eat it cold for lunch (or as a sandwich) the next day.  My mom would eat it for breakfast (her favorite), but you can do lunch if you want to be more conventional.




 




More Meatball and Ground Meat Recipes

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