Swedish Meatloaf With Dill Sauce Recipe


Health IndexHealthyCuisine
Main Ingredient


 Vegetable oil spray1
 Vegetable oil1 Teaspoon (acceptable)
 Onion1⁄2 Medium, finely minced
 Garlic2 Clove (10 gm), finely minced
 Rye bread crumbs3⁄4 Cup (12 tbs) (about 4 slices)
 Buttermilk1⁄3 Cup (5.33 tbs)
 Egg white1 Large, lightly beaten
 Freshly ground black pepper1⁄8 Teaspoon
 Ground nutmeg1⁄4 Teaspoon
 Ground ginger1⁄4 Teaspoon
 Ground allspice1⁄8 Teaspoon
 Chopped fresh dill/1 teaspoon dried dill1 Tablespoon
 Lean ground sirloin3⁄4 Pound
 Ground chicken breast1⁄2 Pound
For sauce
 Unsalted margarine1 Tablespoon (acceptable)
 All purpose flour2 Tablespoon
 Homemade beef stock1 Cup (16 tbs)
 Dry sherry3 Tablespoon
 Evaporated skim milk3⁄4 Cup (12 tbs)
 Freshly ground pepper1⁄8 Teaspoon
 Ground allspice1⁄4 Teaspoon
 Chopped fresh dill/1 1/2 tablespoons dried dill3 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 1437 Calories from Fat 343

% Daily Value*

Total Fat 39 g59.4%

Saturated Fat 8.5 g42.4%

Trans Fat 0 g

Cholesterol 370.8 mg

Sodium 1690.4 mg70.4%

Total Carbohydrates 99 g33%

Dietary Fiber 7.1 g28.6%

Sugars 35 g

Protein 161 g322.3%

Vitamin A 117.4% Vitamin C 105%

Calcium 78.5% Iron 44.6%

*Based on a 2000 Calorie diet


Preheat oven to 425° F.
Spray a 9 X 5-inch ovenproof loaf pan with vegetable oil spray; set aside.
To make the loaf, heat oil in a large, nonstick skillet at medium setting.
Add onion and saute, stirring frequently, about 4 minutes.
Add garlic and continue to saute, stirring constantly, 1 minute more, or until onion is soft.
Mix bread crumbs and buttermilk in a large bowl and let soak 5 minutes.
Add sauteed onion and garlic, egg white, pepper, nutmeg, ginger, allspice and dill.
Use your hands to lightly mix.
Add ground beef and chicken.
Mix well to evenly distribute ingredients.
Lightly pat into prepared loaf pan.
Place in oven and reduce temperature to 350° F.
Bake 30 minutes.
While meatloaf is cooking, make the sauce.
In heavy saucepan, melt margarine over medium heat.
Remove pan from heat and blend in flour.
Return to heat and gradually add beef stock, sherry and milk.
Stir constantly with a wire whisk until fully blended and mixture thickens, about 6 to 8 minutes.
Remove from heat and blend in remaining ingredients.
Remove meatloaf from oven and pour off fat.
Pour sauce over meatloaf, cover with foil and return to oven.
Continue to cook 15 minutes more or until done.