Today´s Swedish word: köttfärs. Means mince.
Perhabs a meatloaf seems like an odd choice for this time of year, but for me mince patties and meatloafs are very summery. The ultimate meal in summer is at my parents´veranda, with mince patties, potatoes right from the garden, sometimes there is grated beetroot in the patties also fresh from the garden, fresh dill, fresh salad, fresh tomatoes and our own milk. Luxury! I hope to be able to do the same in my own house as soon as we buy one. (Well, I will have to compromise on own milk).
This is my sister-in-law´s recipe for a meat-loaf that you roll up instead of filling it from the top. I don´t know where she got it from so cannot give credit, but whoever made it knows what she/he is doing. The sauce is particularly nice, but I also like a cold sauce with my mince - yoghurt or sourcream with herbs. From the garden. I can imagine that you can vary the filling in one million ways - use what you have on hand!
Meatloaf with classic Swedish cream sauce
400 grams mince
3 tbsp breadcrumbs
50 ml water, boiling
1/2 tbsp concentrated veal stock
good pinch of salt and pepper
10 button mushrooms, or chanterelles from the freezer
1 small onion
7 sundried tomatoes
125 grams of mozzarella cheese
fresh basil and /or thyme
Pour the boiling water over the tomatoes. Chop and sautée the onions and mushrooms. Chop up the soaked tomatoes, shred them and stir in with the chopped herbs. Put aside. Save the water for the breadcrumbs and let them soak for a couple of minutes. Stir in the egg, veal stock and the mince.
Put a large piece of plastic foil on the kitchen counter and spread out the mince in a rectangular shape. Crumble over the mozzarella cheese and the mushroom-onion-tomato mix. Roll it up using the plastic for support and dump it in an ovenproof dish. Bake in 180C for about 30 minutes.
Meanwhile, make the sauce...
250 ml cream, I use cooking cream
1 tbasp concentrated veal stock
2 teaspoons corn starch
splash of dark soy sauce
salt and pepper
Mix the ingredients and bring to the boil. Let it thicken on low heat and spice to taste. You can add a splash of worcestersauce as well. When the meatloaf is ready pour the pan juices in the sauce for extra taste.
Serve with boiled potatoes and green peas for example.