Every week I ask the family what they want for dinner. And every week Mr Hedin says “meatloaf.” Literally, every week. Everyone else groans. I end up making it every few weeks but not as often as Mr Hedin would like.

The problem with meatloaf is that it’s usually too thick to cook easily for dinner. I found that by flattening the loaf to a reasonable thickness, I can make this in about 30 minutes. Plus - I can pop the potatoes in the oven on a baking sheet next to the meatloaf and they are done at the same time (-ish). While it bakes, I usually make a green salad. But you could also throw some asparagus or broccoli in the oven with everything else.

Weeknight Meatloaf

Serves 4

2lb ground beef

1 cup ketchup

1 grated onion

1 tsp worchestershire

1 egg

1 cup bread crumbs

1 clove garlic, grated

¼ cup milk

½ lb potatoes, slice in half

4 sprigs rosemary

salt

STEP 1

Preheat oven to 400 degrees.

Combine together ground beef, ketchup, onion, worchestershire, egg, breadcrumbs, garlic, and milk.

STEP 2

Form into a flat loaf on a rimmed baking sheet lined with foil.  Squeeze ketchup on top.  Bake 30 minutes until done all the way through.  I usually make sure the middle is not pink and then I know it’s done. Because it’s so thin, it should cook quickly. You can also use a thermometer and make sure your beef is at 180 degrees.

STEP 3

Preheat oven to 400 degrees.

Toss potatoes with rosemary and salt.  Bake 20-30 mins until crispy. I put both in the oven at the same time and they are done at the same time - usually!

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For a while, Ikea meatballs were a regular in the freezer and a quick dinner on nights I couldn’t think of what else to do. It made such a simple dinner AND they sell little packets of gravy so it’s so stinking simple!

I haven’t talked about it a lot, but there are twelve allergies in my family. TWELVE. Some are normal (hazelnuts) and some are weird (yeast) but all make for weird cooking patterns. If you notice on this blog, I tend to cook dinners that are healthy, dairy free or dairy light, and filled with good ingredients. The reason is simple, we can’t eat out a lot.

Ikea meatballs contain yeast, a nutritional yeast that boosts the flavor - vegans use it all the time to replace cheese - it’s totally normal, unless you have an allergy. So we had to scrap the freezer full of meatballs and if we wanted them, I need to make them myself.

Obviously, I’m cool with that. I love the challenge of making things myself. So here they are! My hot tip for them is to bake until they get a little crispy on the edges. I love that little crunch and I know you will too!

If you throw a pan of little chopped potatoes into the oven at the same time, then you have a dinner on the table in literally half an hour. I’ve done mashed potatoes too - but really the key is any kind of a potato. Oh, and the lingonberries. You can’t skip the lingonberries - buy a jar at Ikea and keep it on the shelf.

Swedish Meatballs

serves 4

1 pound ground pork

1 pound ground beef

1 cup panko breadcrumbs

1/2 onion, grated

1 clove garlic

1 egg, beaten

1/4 teaspoon allspice

1/4 teaspoon nutmeg

1 teaspoon oregano

1 cup water

salt & pepper

STEP 1

Preheat oven to 425 degrees.

In a mixing bowl combine all of the ingredients and stir to combine. I use my hands because that’s easier, but some people are grossed out by that.

STEP 2

Form the meat into balls. I use a scoop to get the right size, then make them look nicer with my hands. If your hands are damp, the meat won’t stick to you.

STEP 3

Pop the meatballs in the oven and bake 15-20 minutes until cooked through. Serve with potatoes, lingonberries, and a vegetable.

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Thom Collins

A refreshing cocktail on the side is perfect! If you add a 1/2 shot of Elderflower liquor, it becomes a little bit Scandinavian.

Is anything more decadent than Beef Bourguignon? Probably. But it still sounds super elegant and fancy. Basically we’re talking about slow cooked beef stew with red wine. By using a good quality of steak this traditionally long cooking French stew cooks in just 20 (-ish) minutes making it perfect weeknight comfort food. All you end up actually waiting to cook is the potatoes. Once they’re done - you’re basically there.

But, good news, it can also cook as long as you need. Kids at practice? It will be fine when they get home. PTA meeting? Make it first and everyone can eat when they’re ready.

Also, it’s nice enough that you can make it for company with a green salad on the side.

The trick for everything is to use GOOD RED WINE! Do not skimp. Buy the good stuff. Drink the good stuff. Serve it along side this stew and all of you will be tickled.

Quick Bourguignon

Serves 4

1 cup pearl onions

1 cup sliced carrots

1.5 lb sliced sirloin steak

2 cups chopped potatoes

1 ½ c red wine

4 cups beef stock

6 sprigs fresh thyme

salt & pepper

STEP 1

In a large dutch oven, brown meat, carrots and potatoes until browned on all edges and a little crispy.  Season with salt and pepper.

STEP 2

Pour red wine into the pan and boil for two minutes until reduced by half.

STEP 3

Pour stock in the pan and bring to a boil.

STEP 4

Add pearl onions and thyme.  Reduce heat, cover and cook until meat is cooked through – about 15 minutes.

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This is on heavy rotation at our house. It’s usually because I haven’t planned on what’s for dinner and this requires very few ingredients and all of them are on hand at our house! We are Korean food fanatics.

I’ve even cheated and made this when the ground beef is still frozen - just pop it in a low pan, cook until it’s browned. Then add all of the marinade ingredients to the pan. Just start the rice first and you’ll be done with the meat right when the rice gets done! Twenty minutes and you’ve got dinner on the table.

Korean Beef

with Sesame Vegetables & Rice

Serves 4

1 pear, grated

¼ cup soy sauce

2 tablespoons brown sugar

2 tablespoons gochujang

1 cloves garlic, grated

1 tablespoon ginger, fresh grated

1 pound ground beef

2 tablespoons sesame oil,

1 tablespoon sesame seeds

½ lb broccolini

½ lb asparagus, cut into 2 inch pieces

2 cups rice

1 jar Kim Chee, for serving

STEP 1

In a medium sauce pan pour in rice and 4 cups of water and bring to a boil.  Reduce heat to low, cover, and cook about 20 minutes until water is evaporated.  Check at 10-ish minutes and give it a stir and make sure it isn’t sticking.  Fluff with a fork before serving.

STEP 2

In a bowl or a Ziploc bag, combine pear, soy sauce, brown sugar, gochujang, garlic, and ginger.  Mix in ground beef and knead with your hands to make sure the beef is covered in sauce.  Set aside.

STEP 3

Heat sesame oil in a large saucepan over high heat.  Quickly sauté sesame seeds, broccolini, and asparagus.  Cook 3-5 minutes until vegetables are bright green and sesame seeds are toasted.  Pour vegetables out of the pan and set aside.

STEP 4

In the same pan, cook the ground beef breaking it up with a spoon while it cooks.  Cook until all pink has disappeared and liquid has evaporated.

STEP 5

To serve, scoop rice on the plate, top with ground beef and top with cooked vegetables.  Add kim chee at the table and let everyone help themselves.

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