Swedish Meatball Meatloaf with Lingonberry Glaze

Swedish meatball meatloaf with lingonberry glaze is Swedish meatballs and lingonberry jam in meatloaf form! Tender meatloaf made with the flavors of Swedish meatballs paired with a sweet tangy lingonberry glaze that caramelizes and adds so much flavor. It’s a unique and delicious way to enjoy a Scandinavian classic!

Wondering what to serve with this? Here are some sides that pair perfectly – Maple Roasted Cardamom Parsnips, Rödkål (Swedish Braised Red Cabbage) or Swedish New Potatoes with Dill.

Can I Make This Meatloaf without Onions?

Absolutely! We have a family member that has an onion sensitivity, so I’ve made this without onions and it was delicious! Just make the recipe as posted but leave out the onions.

Can This Be Made Ahead of Time

Of course! Sometimes I’ll prepare the meat mixture in advance and store it in a bowl, covered with plastic wrap. I pop it in the fridge until I’m ready for it. When it’s time to cook, I just uncover it and allow it to come to room temperature while I’m preheating the oven.

Why You’ll Love This Recipe

• You get the classic Swedish meatball flavors without having to make meatballs! It’s so easy!
• The mixture of ground beef and pork, along with breadcrumbs and milk, creates a moist and tender meatloaf.
• Allspice and cinnamon give the meatloaf a warm and cozy spiciness.
• The lingonberry jam, brown sugar, apple cider vinegar, cinnamon and allspice give the glaze a sweetness and tanginess with a touch of warm spice.
• The combination of the lingonberry jam glaze with the seasoned meatloaf creates a wonderful balance of sweet and savory flavors.
• Use leftover meatloaf for meatloaf sandwiches!

Ingredients

• Ground beef and pork: I typically opt for 85/15 (this means 85% lean meat and 15% fat) ground beef, but I’ve also experimented with 80/20, and both yield excellent results. Because ground pork usually has a higher fat content, I wouldn’t go any higher than 20% fat for the ground beef.
• Breadcrumbs: Helps the meatloaf stay together. I like to use panko breadcrumbs, but you can use regular unseasoned breadcrumbs, homemade breadcrumbs or even crushed crackers.
• Milk: Helps keep the meatloaf moist and tender.
• Onions: Chopped onions add extra flavor to the meatloaf, pre-cooking them makes sure the flavor isn’t too strong.
• Eggs: Acts as a binder for the meatloaf and helps keep it together along with the bread.
• Allspice: Warm and aromatic, gives it that distinct flavor of Swedish meatballs.
• White pepper: Adds a mild, floral heat. You can substitute black pepper if you prefer.
• Lingonberry jam: A quintessential Scandinavian ingredient! It adds a sweet-tart flavor to the glaze. You can find lingonberry jam in the jelly and jam section of well-stocked grocery stores or online.
• Brown sugar: I use dark brown but light brown will work too. The deep rich flavor of brown sugar is what really takes this glaze to the next level. It caramelizes so beautifully.
• Vinegar: Adds a bit of tang to offset balance the sweetness of the lingonberry jam and brown sugar. I use apple cider vinegar, but you can experiment with your favorite vinegar.

See recipe card below for full ingredient measurements.

Variations

• Vegetarian Meatloaf: Replace the ground beef and pork with a plant-based meat. The rest of the ingredients can remain the same.
• Gluten-Free Meatloaf: For a gluten-free version, substitute the breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers. Be sure to check that all other ingredients are gluten-free, including the lingonberry jam.
• Spicier Meatloaf: Add a pinch of cayenne pepper or red pepper flakes to the meat mixture for a spicy kick.
• Customized Glaze: Experiment with different glaze variations. For a sweeter touch, use cranberry sauce instead of lingonberry jam, or add a touch of Dijon mustard for a tangy twist.
• Mini Meatloaf Muffins: Instead of a traditional meatloaf shape, portion the mixture into muffin tins to create individual mini meatloaf servings. This is a fun way to serve the meatloaf!
• Customize Your Meatloaf: Add ingredients like sautéed mushrooms or grated cheese into the meat mixture for extra depth of flavor.

Step by Step Instructions

• Preheat the oven to 350°F. Line a rimmed baking sheet with foil. Set aside.
• In a medium bowl, combine the milk and breadcrumbs. Let the mixture sit for 5-10 minutes. 
• In a medium pan, heat 1-2 tsp olive oil over medium-high heat.
• Add the onions and sauté until tender, about 5-7 minutes. Remove from the heat and let cool for a few minutes.

• In a large bowl combine the ground pork, ground beef, eggs, onions, milk/breadcrumb mixture, allspice, salt and white pepper. Gently mix to combine (I use my hands). Don’t overmix or you may end up with a tough and dense meatloaf.

• Transfer the mixture to the prepared baking sheet and form it into a loaf shape with your hands. Make sure it’s evenly shaped (not thicker on one end and thinner on the other), so it cooks evenly. Bake for 45 minutes.
• While the meatloaf is baking, prepare the glaze. In a small bowl, whisk together the lingonberry jam, apple cider vinegar, brown sugar, 1/4 tsp allspice and ground cinnamon.
• After the meatloaf has baked for about 45 minutes, remove it from the oven and brush the glaze over the top and sides of the meatloaf.
• Return the glazed meatloaf to the oven and continue baking for an additional 15 minutes, or until the internal temperature of the meatloaf reaches 160°F.
• Once the meatloaf is cooked through and the glaze is caramelized, remove it from the oven.
• Allow the meatloaf to rest for a few minutes before slicing.

Expert Tips

• Use lean-ish meats: The last thing you want is a super dry meatloaf. Use an 85/15 or 80/20 ground beef. The pork will help make it super juicy and flavorful.
• Soak the breadcrumbs: Let the breadcrumbs and milk soak for about 10 minutes. This will help the breadcrumbs absorb the liquid, resulting in a perfectly moist meatloaf.
• Sauté the onion: Sautéing the onion helps to mellow its flavor and soften its texture. If you want to skip the sautéing, finely dice the onion so it will cook with the meatloaf.
• Don’t overmix: Overmixing can result in a tough and dense meatloaf. Mix everything just until it’s combined.
• Skip the loaf pan: Use a baking sheet to cook this meatloaf recipe. With a baking sheet you get a broader surface to apply the glaze so more of the meatloaf is coated with the delicious glaze!
• Line your baking sheet with foil or parchment: This makes cleanup a breeze, and it makes it easier to get the meatloaf off of the baking sheet when it’s time to serve it.
• Internal temperature matters: Use an instant read thermometer to check the internal temperature of the meatloaf. It should read 160°F in the center of the meatloaf.
• Rest before slicing: Allow the meatloaf to rest for about 10-15 minutes after baking. This helps the juices redistribute, resulting in a more succulent and easier-to-slice meatloaf.
• Make it a double: This is so delicious you’re going to want to double the recipe!

How to Store

Refrigerate: It can be stored in an air-tight container or covered with plastic wrap in the refrigerator for 3-4 days. You can reheat it in the microwave, or in the oven at 350°F for 10-15 minutes.

Freeze Before Cooking: To freeze meatloaf before cooking (without the glaze), place in a loaf pan lined with plastic wrap (or form a loaf on a pan). Freeze completely, seal well. Defrost raw frozen meatloaf in the refrigerator 24 hours then bake as directed. The meatloaf may need an extra 10-15 minutes of cooking time. Check the internal temperature of the meatloaf after 55-60 minutes. It should read 160°F in the center of the meatloaf.

Freeze After Cooking: Once cooked and cooled, freeze individual slices on a parchment-lined pan. Once the slices are frozen, transfer to a freezer bag. This makes it easy to grab one slice or several to reheat! Simply reheat in the microwave or in the oven.

Leftover meatloaf makes great meatloaf sandwiches or patty melts! 

More Recipes You’ll Love

• Lingonberry Swirl Cheesecake Bars
• Swedish Meatloaf with Caramelized Cabbage (Kålpudding)
• Easy Potato Soup (Potatissoppa)
• Cheesy Spaghetti Squash Casserole with Sausage and Spinach
• Swedish Meatballs with Gravy

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