Gluten Free Swedish Meatloaf

I have adapted this recipe from my Betty Crocker meatball recipe that I used for years- I switched out the pork for pasture raised hamburger and cut back the salt a bit.  Also, I substituted the dehydrated mushrooms for the breadcrumbs.  This time when I was making this recipe I did not have an onion in my house so I used dehydrated onion flakes also.  This was so delicious.  You wouldn’t need the gravy, but for a special meal it is nice to do.  I have also made this as meatballs and baked them in the oven instead of frying on top of the stove.  No turning and watching constantly.  But I really like it as a meatloaf – saves time from shaping all the meatballs.  🙂

Gluten Free Swedish Meatloaf

Ingredients

Meatballs

2 lb lean (at least 80%) ground beef

3/4 cup dried chopped mushrooms

1/2 cup finely chopped red or white onion

1 tablespoon finely chopped fresh parsley

1 teaspoons salt

1/8 teaspoon pepper

1/2 cup milk

1 teaspoon Worcestershire sauce

1 egg

Gravy

1/4 cup spelt flour

1 teaspoon paprika

1/2 teaspoon salt

1/8 teaspoon pepper

2 cups boiling water

3/4 cup sour cream

 Directions

• In large bowl, mix all Meatloaf ingredients until well combined. Press into loaf pan
•  
• After baking for about 1hour at 350 degrees remove meatloaf from loaf pan
• and put drippings into skillet.

• Stir flour, paprika, 1/2 teaspoon salt and 1/8 teaspoon pepper into drippings in skillet to make a roux.
• 
• Add boiling water and sour cream; stir until well combined.
•  
• Drizzle gravy over sliced meatloaf if desired.  It is also delicious without the gravy.    
• Serve meatloaf with mashed potatoes and the gravy; brussel sprouts and if desired, serve with lingonberry jam on the side.

Freezer Friendly Swedish Meatballs