I can only imagine that my use of ketchup in this recipe might offend (or at the very least confuse) anyone not accustomed to the vinegar-laden dishes of the Pennsylvania Dutch. I’ll even state for the record that I put ketchup on my eggs, on my toast, and even put it on steak when I was young (sorry, Dad.) I’ve had some great meatloaf in my time — my mother-out-law’s is killer — but this dish of ketchup-laden decadence will always be my favorite. How can you top the gooey tomatoey brown sugar topping?

Meatloaf

For meatloaf:

• 1 1/2 lbs ground beef
• 1 cup Italian-seasoned breadcrumbs
• 1 cup tomato ketchup
• 1 1/2 tablespoons Worcestershire sauce
• 1/2 cup grated parmesan cheese

For topping:

• 3/4 cup dark brown sugar
• 1/2 cup ketchup

Combine all meatloaf ingredients in large bowl and toss with fingers until well-combined. Press mixture into standard loaf pan and bake at 350° F for one hour.

Place brown sugar in small bowl and break apart any lumps. Add ketchup and stir briskly with fork until mixture is thick and homogenous. About halfway though cooking, spread topping on top of meatloaf.

Serves 6-8.

Image by Kim Scarborough

I will admit that my favorite Swedish meatballs come with a side of potatoes and lingonberry jam at IKEA, but these are a very close second. The meatballs themselves are a bit time-consuming to make, so I usually make multiple batches at once and freeze them (without the sauce). Serve over your choice of starch, and always with lingonberries.

Swedish Meatballs

Ingredients:

• 2 cups plain bread crumbs
• 2/3 cup whole milk
• 1 tablespoon melted butter
• 1/2 cup minced onion, cooked until soft, cooled
• 1 1/2-2 lbs ground beef
• 3 eggs, beaten
• 2 teaspoons kosher salt
• 3/4 teaspoon freshly ground black pepper
• 1 teaspoon freshly ground nutmeg
• 1/2 teaspoon paprika
• 4 tablespoons butter, cubed
• 4 tablespoons flour
• 1 cup beef stock
• 1 cup sour cream
• salt and pepper to taste (for sauce)

In a large bowl, combine bread crumbs, milk, and melted butter. Allow to set until breadcrumbs are soft. Add onion, beef, eggs, and seasonings; mix until well-combined. Form into small balls and set aside.

Melt butter in a large skillet and cook meatballs, in batches, turning occasionally until browned on all sides. Repeat for remaining meatballs. Set aside. If meatballs will be frozen, cool and place in a single layer on a sheet pan. Freeze on pan overnight before placing in a freezer bag; this will keep the meatballs from sticking.

Drain off all but 4 tablespoons fat from pan. Whisk in flour and cook, stirring constantly, until mixture smells nutty and is light brown. Whisk in stock and sour cream, stirring until thoroughly blended. Mixture will thicken quickly. Return meatballs to pan and simmer gently until heated through.

Serves 4-6.