I Developed This Recipe After Experimenting Around with a Recipe for Swedish Meatballs
I developed this recipe after experimenting around with a recipe for Swedish Meatballs. I made the Swedish Meatball recipe and it tasted great, absolutely delicious, moist, tender, and rich, and this is true of the Swedish Meatloaf with Cafe Sauce recipe too. The problem with the Swedish Meatball recipe was making 99 little meatballs, and then cooking half in the cafe sauce, and then cooking the other half. I just didn’t have the time and patience to do that. So I thought I could make this as a meat loaf too, and when I made it as a meat loaf, it came out just as good as the meatballs, and less time and preparation. It freezes very well, probably the best of any meat entree I have frozen and reheated. Still moist and incredibly tender after reheated. The Swedish Meatloaf with Cafe Sauce is very versatile to serve, and I like to serve this entree with mashed potatoes, and corn, or over pasta. You can also eat this as a sandwich served in bread, or bun. I only bake this entree in the oven. The flavors are too delicate to bake outdoors on the grill, the smoke, or campfire-baked taste, takes away all the delicate flavors.
1/2 cup chopped onion
3-Tablespoons butter, or margarine
1 beaten egg
1-cup light cream
1-1/2 cups bread crumbs (soft)
1/4 cup finely snipped parsley
1-1/4 teaspoon salt
Dash of ground nutmeg
Dash of ginger
Dash of pepper
1-1/2 pounds beef
Or use a mixture of 3/4 pounds ground beef, 1/2 pound ground veal, and 1/2 pound ground pork
2-Tablespoons all purpose flour
1-teaspoon instant beef bouillon granules
1/2-teaspoon instant coffee, or espresso crystals.
Making the Swedish Meat Loaf:
In a skillet cook the onion in 1 Tablespoon of the butter, or margarine till tender. In the mixing bowl combine the egg, and cream, then stir in the cooked onion, breadcrumbs, parsley, salt, nutmeg, ginger, and peeper, Add the ground beef, or the alternate 3 meat mixtures, and mix together. Chill the mixture, and then shape meat into an 8×4 inch loaf shape, and place in an 11x7x1-1/2 inch-baking pan. Smooth the top.
Bake in the oven at 350 degrees for 1-1/4 hour or until done.
The Cafe Sauce:
In the skillet add the remaining 2 Tablespoons of butter, or margarine, slowly stir in the flour, bouillon granules, and coffee, or espresso crystals; add 1-1/4 cups water. Cook and stir till thickened and bubbly.
Add 1/4 over of cafe sauce over Swedish Meat Loaf, 10 minutes before done, and reserve the rest of the Cafe Sauce to serve with Swedish Meat Loaf.