Wednesday, 21 December 2011

Recipe - Meatloaf à la Lindström


Long time readers of this blog might remember a recipe for classic Swedish dish called Beef à la Lindström that I posted back in 2008? No? To be honest, I couldn't remember if I posted it or not so I had to search for it myself.

The other day I saw this take on Beef à la Lindström combined with meatloaf in some email newsletter from a Swedish supermarket chain that I subscribe to just to get some new ideas. Since both Beef à la Lindström and meatloaf are two of my favourite dishes I thought I'd give it a go.

Being me, I freestyled it a bit - at least enough for them not to sue me. I hope. ;)

This is a bit of a different approach to meatloaf but hopefully it can inspire you to try some new variations. I've made cheeseburger meatloaf in the past, where you layer in some crispy bacon and cheese - worked like a charm. Give freestyling your meatloaf a go, what's the worst that can happen? Hang on, please don't answer that. ;)

As you see from the photo, the beetroot juices seeps out and gives the meatloaf a slightly pink tinge. Maybe you could sell it to your kids as a Barbie-loaf. Or not.

Enough waffling, let's see how this was made.

Ingredients (serves 4)
4 tbsp breadcrumbs
100 ml milk
1 kg beef mince
2 eggs
8 - 10 pickled baby beetroots
1 onion, chopped
100 ml capers, finely chopped
Salt
Pepper

Method
Pre-heat the oven to 200c.

Mix the breadcrumbs with the milk and let that stand for a couple of minutes.

In a bowl, mix together the breadcrumb paste with the other ingredients, minus the beetroots. Season to taste.

Take two 1kg loaf tins, or one 2kg one if you got one, and make a bottom layer of mince mixture in each. Portion out the beetroots and top with the remainder of the mince mixture.

Pop this into the oven for 40 - 45 minutes or until it is cooked through.

Serve with potatoes and some vegetables.

Enjoy!

6 comments:

  1. Wow--this really does look delicious!!

    ReplyDelete
  2. Pat,

    Many thanks for your kind words and taking the time to post a comment.

    This is nice, but some people might need a little bit of re-thinking to go for it. It does look and taste a bit different than your average meatloaf.

    If you do take the step though, I believe you'll like it.

    // Mike

    ReplyDelete
  3. Well, it contains two of my favorite things: beets and beef! I actually just posted this recipe and your Guinness mustard recipe on my blog!

    http://frombehindtheopentable.blogspot.com/2012/01/new-year-new-recipes.html

    ReplyDelete
  4. Pat,

    I'm really happy that you liked these recipes, and that you liked them well enough to post them on your blog makes me even happier.

    // Mike

    ReplyDelete
  5. MIke, that looks really good. I think Meatloaf is one of those things that you can grab the ball and really run with it! The key thing being that you use good quality meat . . . the rest is subjective and all a matter of taste. I love beetroot and so this looks fabulous to me! Just noticing we've been in the UK the same amount of time! I think there is more Brit in my now than Canuck too, but every once in a while my Canadian head rises to the surface! xxoo

    ReplyDelete
    Replies
    1. Marie,

      Many thanks for your kind words and for taking the time to leave a comment.

      I agree with you, there's really no limit as to what you can do with meatloaf. One of my favorite tries was when I had cheese, pickles and so on in the middle - turned into a ginormous cheese burger. :)

      It is quite funny how it works when you move away from your home country. Christmas gone was the first time I ever even considered that I missed some classic Swedish dishes on the Christmas table.

      // Mike

      Delete

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// Mike

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