I have been hunting for a new bed for Harrison in the trailer. He is currently playing on and sleeping on the Nugget Couch. So, off to IKEA I go hunting for something that is kid and fifth-wheel space friendly. I did find an ottoman that seems to be perfect, but getting it to us is our next step (and in the times of COVID-19 getting anything from anywhere can be a long process).
We do have some pretty big (and challenging) updates to the trailer that are coming with the goal to get us a bit more space and a nice corner of the trailer where both Dave and I can work as right now I am in the back “bed/office” space with a camping table. It’s not terrible, I am pretty comfortable back there — it would just be nice to have an official desk.
Having a specific space for work will also ensure that the kiddos are not crawling all over us while we are trying to work. It also will put us both up against a window while working which makes me SUPER excited about. The ottoman I picked out will be perfect to sit on as I work, and then used to put our feet up at night. From there, it will be Harrison’s bed!
I promise that story leads me to this recipe. Haha. We used to always get a few Swedish meatballs when we visited IKEA. With the social distancing precautions IKEA has been doing only curbside pickup and delivery, so sadly, no meatballs.
I asked Dave to make some Swedish meatballs for me — well, in true Dave fashion, he made it his own and instead of taking a ton of time to make meatballs, he made a huge meatloaf. It was SO good, and hit the meatball sized hole in my heart.
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Ingredients:
| Meatloaf |
| 1.25 lbs Ground Hamburger |
| 1.25 lbs Ground Pork |
| 2 Slices of Russian Rye Bread chopped |
| 1/4 Cup Cream or Half & Half |
| 1/2 Onion Chopped Small |
| 2 Large Cloves of Garlic Diced |
| 1.5 tsp Salt |
| 1 tsp Granulated Garlic (Garlic Powder) |
| 1/2 tsp Black Pepper |
| 1 tsp Baking Powder |
| 1 Egg |
| Swedish Gravy |
| 1 Can of Beef Broth (14.5 oz) |
| 1/2 tsp Granulated Garlic (Garlic Powder) |
| 1 tsp Dehydrated Onions |
| 1/2 Cup Half & Half |
| 1 tsp Worcestershire Sauce |
| 1 Tbsp Parsley |
| 3 Tbsp Flour or 3 Tbsp Cornstarch in 3 Tbsp cold water |
| 1/4 tsp Allspice |
| 1/4 tsp Nutmeg |
Instructions:
- Chop Rye Bread, add to a large bowl, add cream or half & half and let bread soak it up for about 5 minutes
- Add egg and mix
- Add salt, granulated garlic, pepper, baking powder, diced garlic and chopped onion and mix
- Add ground hamburger and ground pork and mix
- Oil instant pot and wipe the oil around with a paper towel to cover the bottom half of the pot
- Add beef broth, worcestershire, 1/2 tsp of granulated garlic, and dehydrated onions to the instant pot
- Spray oil on a large sheet of aluminum foil
- Form mixture into a meatloaf on the aluminum foil
- Lift the meatloaf with the aluminum foil and and place onto the instant pot trivet then lift the trivet with the meatloaf and slide it all into the instant pot
- Lid, seal, and pressure cook for 25 minutes and do a natural pressure release for 15 minutes
- Release the pressure if the pin has not already dropped and remove the lid
- Carefully remove the meatloaf with the trivet handles and put onto a plate to rest
- Cancel pressure cook and press Sauté
- Slowly add the flour or cornstarch slurry while stirring with a whisk
- Add cream or half & half while stirring
- Add all spice, nutmeg, and parsley, whisk well
- Let simmer on Sauté until gravy is velvity or as thick as you’d like
- Slice your meatloaf and pour plenty of gravy all over the meatloaf
- Boom! You can now enjoy your Swedish Meatloaf
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