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Thursday, February 20, 2014

Swedish Meatloaf

This recipe also came from the Primal Cravings cookbook.  I like making meatloaves because they are easy, they cook themselves, and Bill has an unlimited capacity for eating them for days on end.  A couple of grades ago, Emily declared in one of her school's writings that meatloaf is "the most yucky food," probably because of her issues with all the minced cooked veggies I was adding to them.   So when I saw this recipe, that included no vegetables, I thought it might restore peace during meatloaf dinners at our table.  And it did.  I also got extra points for the cherry sauce.

For the meatloaf

1 pound ground pork
1 pound ground beef
1/2 yellow onion, grated
1 tsp cardamom powder
1 tsp fresh nutmeg, grated
Salt and pepper to taste

For the sweet & sour cherry jam

1  12-ounce bag frozen cherries
1/2 cup balsamic vinegar
1/2 cup been stock
1/2 tsp fresh nutmeg, grated


1.   Preheat oven to 350 degrees.
2.   Place all the meatloaf ingredients in a large bowl, and mix to combine thoroughly by hand.
3.   Shape the mixture into a loaf, and plop it into a standard loaf pan.
4.   Bake until cooked through, about 45 minutes to an hour.
5.   Meanwhile, combine the jam ingredients into a small sauce pot.  Bring to a simmer and let cook until the liquids have reduced by about a third.  Use a fork or potato masher to smash up the cherries.  (I used the Vitamix.)
6.   Serve the meatloaf topped with the cherry jam.

The meat came from Sprouts.  The beef is grass-fed and organic and I only paid about $17 for a 2-pound package.  I haven't been able to find grass-fed organic beef for such a low price anywhere else. 

Ingredients for the sweet & sour cherry jam 
Cooking away, with some nutmeg on top

1 comment:

  1. This looks delicious. Thanks girls, who needs veggies in a meatloaf?