Meatloaf

Ingredients

• 150 ml (1½ dl)cream
• 1 packetonion soup mix
• 50 ml (½ dl)breadcrumbs
• 400 gminced meat
• 1egg
• A splashoil
• 30 ml (2 tbsp)mustard
• 15 ml (1 tbsp)parsley
• To tasteblack pepper
• To tastepaprika

Instructions

1. 1

   Soak the breadcrumbs

   Stir the onion soup mix and breadcrumbs into the cream. Leave the mixture briefly to swell.

2. 2

   Add the ingredients

   Add the minced meat, egg, oil, mustard and seasonings.

3. 3

   Mix the mixture

   Combine everything thoroughly.

4. 4

   Bake the meatloaf

   Put the mixture into a greased baking dish and bake for about 30 minutes at 225°C.

What is Finnish-style meatloaf?

Meatloaf is a seasoned mixture of minced meat shaped and baked as one dish, with versions found in many home-cooking traditions. This Finnish-style version gets much of its savoury flavour from a packet of onion soup mix.

Cream-soaked breadcrumbs and egg help bind the meat, while mustard and parsley add extra seasoning. The method keeps the preparation simple: mix, transfer to a dish and bake.

Nutrition and macros by portion

The nutrition label shows one serving as written: 340 calories, 24g protein, 13g carbs, 22g fat.

The minced meat provides most of the protein and much of the fat, with cream and oil adding further fat. Breadcrumbs and the onion soup mix contribute most of the carbohydrates; serve the meatloaf with vegetables and a moderate portion of potatoes for a balanced plate.

Why soak the breadcrumbs?

Breadcrumbs: mixing them with the cream and soup mix first gives them a chance to absorb moisture before they are combined with the meat. This helps distribute them through the mixture rather than leaving dry patches.

Mix for an even texture

Combine the ingredients until evenly mixed, but avoid prolonged, forceful mixing. A uniform mixture helps the meatloaf bake consistently without making it unnecessarily dense.

Check the centre

The recipe specifies about 30 minutes at 225°C. Since baking dishes and ovens vary, check that the centre is fully cooked before serving; a food thermometer can help confirm doneness.

Season to your taste

Onion soup mix: it supplies onion flavour and seasoning throughout the loaf. Taste the mixture only if you can do so safely, and remember that the packet mix may already be salty.

Pepper and paprika: add these to taste, alongside the measured mustard and parsley. Their amounts are not specified, so start modestly if you are unsure.

What to serve with it

Serve slices with potatoes or another starchy side, and add vegetables such as peas, carrots or green beans. A fresh salad can bring a crisp contrast to the soft, savoury loaf.

Recipe notes & tips

• Use a baking dish that leaves a little room around the meat mixture.
• Let the breadcrumb mixture stand briefly so it can absorb the cream.
• Mix until the ingredients are evenly distributed, then stop.
• Check the centre for doneness rather than relying on colour alone.
• Rest the meatloaf briefly after baking to make it easier to slice.

Variations

• Herb boost: add extra parsley for a fresher herbal note.
• More mustard: increase the mustard slightly for a sharper flavour.
• Peppery version: add more black pepper to taste.
• Paprika variation: use a little extra paprika for a fuller spice note.

Common mistakes to avoid

• Skipping the soak: give the breadcrumbs and soup mix a brief rest in the cream before adding the meat.
• Uneven mixing: combine thoroughly so the seasoning is spread through the loaf.
• Overmixing: stop once everything is combined to avoid a dense texture.
• Guessing doneness: check the centre is fully cooked, using a thermometer if available.
• Slicing immediately: allow the loaf to rest briefly so the slices hold together better.

How to store

Refrigerate leftovers in a covered container and eat within 3 days. Reheat until piping hot throughout, either in the oven or microwave.

Frequently asked questions