Swedish Meat Loaf

A super supper dish, Swedish Meat Loaf may be served either hot or cold. Chilled lager and a large bowl of potato salad would be the ideal accompaniments.

1 lb. lean beef, minced

1 lb. lean veal, minced

1 tablespoons chopped fresh dill or

1 tablespoon dried dill

1 tablespoon chopped fresh chervil or

½ teaspoons dried chervil

4 medium-sized potatoes, peeled and coarsely grated

2 egg yolks, lightly beaten

2 tablespoons finely grated orange rind

8 spring onions , trimmed and finely chopped

2 tablespoons Worcestershire sauce

4 eggs

Preheat the oven to moderate 350°F (Gas Mark 4, 180°C).

In a large mixing bowl, combine all the ingredients except the eggs. Using your hands, mix and knead the ingredients well.

Divide the mixture in half. Put half of the mixture into a 2-pound loaf tin, pressing it down well. Using the back of a tablespoon make four indentations in the meat, crosswise along the centre. Break one egg into each hollow. Cover with the remaining meat mixture, pressing down very gently around the eggs. Smooth down the top and cover tightly with aluminium foil.

Place the loaf tin in a baking dish and pour in enough boiling water to come halfway up the sides of the tin. Place the baking dish in the oven and cook the meat loaf for If hours or until a skewer inserted into the centre comes out clean.

Remove the baking dish from the oven and the loaf tin from the dish. Remove and discard the foil and pour off any fat.

Turn the meat loaf out on to a warmed serving dish and serve immediately, if you are serving it hot.

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