SONJA’S KALPUDDING (Swedish Meatloaf)
Thanks to Sonja, one of my Galley friends, I have this delicious submission for Kalpudding, a Swedish meatloaf dish which I am very happy to say, uses 1/3 of my Smothered Cabbage. I do hope you prepared yourself for today’s recipe. If not, get yourself a cabbage and start braising.
This was the perfect recipe for using my amazing Omnia stove top oven…also of Swedish origin. It can however be cooked in a traditional land oven but with the Omnia, it’s all about economy…less fuel used, less heat generated in the Galley and the perfect portioning for two meals for two nomads.
Sonja’s recipe suggested serving with lingonberry preserves but unless I wanted a side trip to Ikea, I decided to substitute with cranberry sauce. Thanks a bunch Sonja for sending this to me. It was the perfect timing to use some of my Smothered Cabbage and that combination of juicy meatloaf and cabbage was heavenly!
Back soon with another cabbage delight. And while you are waiting for me to return, here are some of our favourite meatloaf and meatless loaf recipes for you to chomp down on…
Here’s a recipe that uses leftovers and is one that I’ll be cooking for our next and last camping adventure of this season because we Canadians have just celebrated Turkey Day (AKA Thanksgiving) and I have an abundance of wonderful leftover turkey. LEFTOVER STUFFING and TURKEY BAKE
…peace and love…
- Mixing bowl
- Omnia stove top oven with silicone insert preferred (for the ovenless)
- Loaf pan (for conventional oven users)
- 4 Tbsp panko crumbs
- 2/3 Cup milk
- 1 lb ground beef ground pork and/or turkey or chicken or a combination of.
- 1/2 Cup chopped onion
- 1/2 Tsp salt
- 1/2 Tsp pepper
- 4 Cups Smothered Cabbage divided
- In mixing bowl combine panko and milk. Let sit for a few minutes to let the milk soften the crumbs
- Add ground meat onion and seasoning and mix well to combine.
- Fold in 2 cups of Smothered Cabbage
- In baking pan scoop in meat mixture then top with the remaining 2 cups of cabbage spreading evenly over meat
For Omnia users
- Place covered baking pan on pre-heat base plate and cook on high for 5 minutes.
- Reduce heat to medium and continue to cook for an additional 20 minutes or until meat is cooked through and cabbage topping begins to crisp around the edges. Due to the nature of the Omnia the topping won’t crisp as with conventional oven.
For conventional oven users
- Place loaf pan in preheated 350 ° oven and cook for 25-30 minutes or until meat is cooked through and cabbage topping is crisp. You can crisp further by placing under broiler to finish.