Swedish American Meatloaf is moist, delicious, and full of flavor. A healthy version of meatloaf using ground turkey. Indeed, this meatloaf is filled with vegetables. Hidden inside are caramelized Brussels sprouts and kale. Kalpudding is an authentic winter Swedish dish. Moreover, it is a type of meatloaf made with caramelized cabbage. Indeed, this recipe is also low-carb. In fact, it is a little reminiscent of cabbage casserole or stuffed cabbage. 
Swedish American Meatloaf:
Swedish American Meatloaf will soon be one of your family’s favorites. In America, you are either a Meatloaf lover or not. This will make you a meatloaf lover. For many years Brussel Sprouts was one of the only vegetables I didn’t care for. Incredible as it may seem I had Brussel sprouts at a local restaurant and since then I have added them to our family meals.
Moreover, my picky eater is not a fan of Brussel Sprouts. However, he raved about this dish, although I didn’t tell him there were Brussel Sprouts on top of the meatloaf and he did not ask.
Notes:
Imagination took over and I added kale to the ground turkey and powdered bone broth to amp up the flavor. Seeing that I had Brussel Sprouts I made the decision to swap out the cabbage in place of Brussel Sprout. Additionally, I added white balsamic vinegar to add more flavor to the sprouts. Boy, Am I glad I did as the Meatloaf is so incredible, healthy, quick, and easy. Did I mention that this is healthy and only 7 carbs per serving? Incredibly this ground turkey tastes like beef.
I hope you enjoy it as much as my family does. Consequently, Amazon sells White Balsamic Vinegar. Enjoy with a salad topped with Rosemary Red Onion Dressing.
Swedish American Meatloaf
Meatloaf Ingredients
- 2 tsp avocado oil
- 2 cups chopped onions
- 2 lbs ground turkey
- 2 tbsp beef bone broth powder
- 1 1/2 cups chopped kale
- 2 tsp pink salt
- 1 tsp black pepper
- 2 eggs
Directions
Heat avocado oil up on medium heat. When the pan is hot add chopped onions cook until caramelized. 
At last, remove the onions and place in a bowl. Finally, add chopped kale to the pan and fry up until the kale is a deep green. Remove from heat and add to the caramelized onions allow both to cool. Add the remaining ingredients to the bowl. 
Using your hand mix un all ingredients together. Once the meat is combined place it into a 9 x 13-inch loaf. Top with Brussel Sprout mixture.
Swedish American Meatloaf Topping
- 2 cups chopped Brussel Sprouts
- 1/4 cup liquid chicken broth
- 1/4 tsp white balsamic vinegar
- 2 pinches of pink salt
- 1 pinch of black pepper
First, add chopped Brussel Sprouts to the frying pan. Continue to fry up Brussel sprouts until cooked through. Lastly, add chicken broth, white balsamic vinegar, pink salt, and pepper. Once the Brussel sprouts have soaked up the liquid remove the sprouts from the stove and allow them to cool. Reserve a 1/3 of the Brussel Sprouts. Top the meatloaf with the remaining fried Brussel Sprouts. Preheat oven to 375 and bake meatloaf for 1 hour to 1 hour and 15 minutes. Once the meatloaf is cooked remove it from the oven and allow it to cool. Top with remaining Brussel Sprouts and serve. Serving suggestions cauliflower mash, green beans, and spinach salad.
Decadent Meatloaf:
This meatloaf is decadent and filled with vegetables. A low-carb, clean eats with a Swedish twist. Swedish American Meatloaf Recipe with savory caramelized cabbage and kale giving it a slight umami flavor. Pairs perfectly with lingonberry jam. Soon to become a family favorite at your house.
Swedish American Meatloaf
Equipment
Ingredients
- 2 tsp avocado oil
- 2 cups chopped onions
- 2 lbs ground turkey
- 2 tbsp beef bone broth powder
- 1 1/2 cup chopped kale
- 2 tsp pink salt
- 1 tsp black pepper
Topping to Meatloaf
- 2 cups Brussel Sprouts
- 1/4 cup liquid chicken broth
- 1/4 tsp white balsamic vinegar
- 2 pinches pink salt
- 1 pinch black pepper
Instructions
- Heat avocado oil up on medium heat.2 tsp avocado oil
- Once the pan is hot add chopped onions cook until caramelized.2 cups chopped onions
- At last, remove the onions and place them in a bowl.
- Finally, add chopped kale to the pan and fry up until the kale is a deep green.1 1/2 cup chopped kale
- Remove from heat and add to the caramelized onions allow both to cool.
- Also, add the remaining ingredients to the bowl.2 lbs ground turkey, 2 tbsp beef bone broth powder, 2 tsp pink salt, 1 tsp black pepper
- Using your hand's mix until all ingredients are mixed through.
- Pick up the meat and place into a 9 x 13-inch loaf. Top with Brussel Sprout mixture below
- Top with Brussel Sprout mixture below
Topping to Meatloaf
- First, add chopped Brussel Sprouts to the frying pan.
- Continue to fry up Brussel sprouts until cooked through.
- Lastly, add chicken broth, white balsamic vinegar, pink salt, and pepper.2 cups Brussel Sprouts, 1/4 cup liquid chicken broth, 1/4 tsp white balsamic vinegar, 2 pinches pink salt, 1 pinch black pepper
- Finally, reserve 1/3 of the Brussel Sprouts.
- Next, top the meatloaf with 2/3 of the caramelized Brussel Sprouts
- Once the Brussel sprouts have soaked up the liquid remove from the stove allow it to cool.
- Preheat oven to 375 and bake meatloaf for 1 hour to 1 hour and 15 minutes.
- Once the meatloaf is cooked remove from it the oven allow it to cool. and serve.
- Top with the reserved 1/3 Brussel Sprouts and serve.
- Serving suggestions cauliflower mash, green beans, and spinach salad.
Notes
| Nutrition Facts | |
|---|---|
| Servings 6.0 | |
| Amount Per Serving | |
| Calories 333 | |
| % Daily Value * | |
| Total Fat 19 g | 29 % |
| Saturated Fat 4 g | 21 % |
| Monounsaturated Fat 2 g | |
| Polyunsaturated Fat 1 g | |
| Trans Fat 0 g | |
| Cholesterol 169 mg | 56 % |
| Sodium 156 mg | 7 % |
| Potassium 225 mg | 6 % |
| Total Carbohydrate 7 g | 2 % |
| Dietary Fiber 2 g | 8 % |
| Sugars 3 g | |
| Protein 31 g | 61 % |
| Vitamin A | 52 % |
| Vitamin C | 57 % |
| Calcium | 9 % |
| Iron | 18 % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
Nutrition
