Beetroot Meatloaf — Lindström Inspiration
A Scandinavian-inspired meatloaf with spectacular colors, where beets transform every slice into a vibrant, savory purple masterpiece. Moist, fragrant, and surprising, it bridges the gap between everyday cooking and the elegance of Nordic tables.
🛒 Ingredients
5 servings
- 1.1 lbs ground beef (at least 15% fat)
- 7 oz cooked and grated beets (about 2 medium beets)
- 1 medium yellow onion, finely diced
- 1 whole egg
- 1/2 cup fine breadcrumbs
- 1/4 cup heavy cream
- 1 tbsp drained and chopped capers (optional, for Lindström authenticity)
- 1 tsp fine salt
- 1/2 tsp freshly ground black pepper
- 1 tsp Dijon mustard
- 1 drizzle of olive oil for the dish
Watch the original video
Watch on TikTokDirections
- 1
Preheat your oven to 350°F (convection). Lightly oil a rectangular baking dish approximately 11x7 inches.
- 2
Peel and coarsely grate the cooked beets. Place them in a clean kitchen towel and squeeze gently to remove excess juice—this prevents a soggy meatloaf while retaining the vibrant color.
- 3
In a large dry skillet, sauté the diced onion over medium heat for 5 minutes until translucent and lightly golden. Let cool slightly.
- 4
In a large mixing bowl, combine the ground beef, squeezed grated beets, cooled onion, chopped capers (if using), and Dijon mustard. Mix briefly by hand.
- 5
Add the egg, breadcrumbs, and heavy cream. Season with salt and pepper. Mix again until the farce is homogeneous, being careful not to overwork the meat to keep it tender.
- 6
Transfer the mixture to the oiled dish and shape into a regular oval loaf about 2.5 inches high, smoothing the surface with damp hands.
- 7
Place in the center of the oven and bake for 40 to 45 minutes. The meatloaf is done when a meat thermometer reaches 160°F at the center, or the juices run clear.
- 8
Remove from the oven and let rest for 10 minutes before slicing—this step is essential for the loaf to hold its shape and reveal its beautiful purple color when cut.
- 9
Slice and serve hot, accompanied by mashed potatoes, steamed green beans, or a light cream sauce.
💡 Chef's Tip
The secret to a meatloaf that holds together without crumbling: squeeze the grated beets well in a kitchen towel before incorporating, and strictly allow it to rest for 10 minutes out of the oven before cutting. For a slightly caramelized crust, brush the surface with a mixture of one tablespoon of ketchup and one teaspoon of honey halfway through baking.
