Swedish Lindström Meatloaf- Biff à la Lindström Köttfärslimpa
- 4 slices bacon, cooked and chopped
- 16 ounces (453.6 grams) ground beef
- 1 egg
- 2 tablespoon (30 ml/ 20 g) shallot, chopped
- 4 tablespoons (60 ml/ 39.25 g) canned beets, chopped
- 2 tablespoon (30 ml/ 17.2 g) capers, chopped
- 4 tablespoons (60 ml/ 35.75 g) dill pickle, chopped
- 4 teaspoons (20 ml/ 19.6 g) white wine (optional)
- salt to preference
- white pepper to preference
- 6 eggs
Oven: Preheat oven to 400 F/ 200C/ Gas Mark 6. Cook two pieces of bacon. Combine beef, first egg, beets, capers, pickles, shallots, bacon, and salt and white pepper, and mix well. Place in a nonstick loaf pan, preferably a two piece meatloaf pan. Top the meatloaf with the remaining eggs. Carefully place on a rimmed cookie sheet. Bake 30 minutes, until meatloaf is set and lightly browned. Carefully remove from oven, and let cool to handle. If needed, take a knife around the edge of the pan to losen any meatloaf from the pan edges. If using a two piece meatloaf pan, remove the inner section by lifting the handles, pulling the meatloaf out of the larger primary pan. If you are using a standard loaf pan, carefully pour out any extra liquid from the loaf pan. You can do this by placing a plate over the top of the loaf pan while pouring over a sink so the meatloaf does not become dislodged while draining. Slice and enjoy!
Slow Cooker: Combine all ingredients, mix well. If your slow cooker is large enough, you can put the meatloaf mix in a loaf pan, and cook it in the pan in the slow cooker to reduce the mess. But this will require a longer cooking time of 6-8 hours on high or 3-4 hours on low. If your slow cooker is too small, you can just form a meatloaf in the bottom of the slow cooker, placing it on aluminum foil if you prefer, and cook it 5-6 hours on high, 3-4 hours on low. To be safe, check and the meat temp and when it hits 160F/ 71C. If you cook the meatloaf loose in the slow cooker, you will need to retain the 6 eggs that would usually be cooked in the meatloaf pan, and cook them to preference in a skillet on the stove-top to preference. Serve one egg per slice of meatloaf and enjoy!
Pressure Cooker: Combine all ingredients, mix well. Make a bowl shape out of aluminum foil that will fit in your pressure cooker. Form a loaf shape with the meatloaf mixture onto the aluminum foil. Pour 1/2 cup water (or your pressure cookers required/recommended amount) into the pressure cooker. Place the steamer rack inside, and place the aluminum foil with the meatloaf inside.
To make removing the cooked meatloaf easier, you can make a sling with an additional piece of aluminum. Take a piece of aluminum that is around18-24 inches long. Fold it lengthwise in three. Then place the meatloaf on the aluminum foil boil directly in the middle of the sling. Take both sides of the sling, and lower the meatloaf into the pressure cooker. Fold down the edges of the sling so they rest safely inside the pressure cooker. Correctly close and seal your pressure cooker. Cook for 20 minutes on high. Make sure the meat reaches 160F/ 71C. Pull on the edges of the sling to easily remove the meatloaf from the pressure cooker. You will need to retain the 6 eggs that would usually be cooked in the meatloaf pan, and cook them to preference in a skillet on the stove-top to preference. Serve one egg per slice of meatloaf and enjoy!
Base recipe makes 6 servings, 5.9 oz/ 166.2 g a piece.