DUTCH MEAT LOAF
This recipe comes from an older, but local Church cookbook of family favorites. While the meat loaf is pretty standard, it is the sauce that intrigued me. We especially like it and I hope you will as well. This is comfort food! Just remember ovens vary so your time may be different.
Provided by Debaylady
Categories Meat
Time 1h50m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Meal loaf:.
- In a medium bowl, mix ground beef, onion, and egg together. Add the milk soaked bread crumbs, salt and pepper, then the tomato sauce to the meat mixture and lightly blend together.
- Form into a loaf. Place in a shallow pan.
- Bake in a moderate oven set at 350 degrees.
- Sauce Mixture:.
- Immediately begin mixing the sauce ingredients in a smaller bowl. Combine well.
- Pour over meat loaf.
- Continue baking 1 1/2 hours longer, basting occasionally.
Nutrition Facts : Calories 386.5, Fat 19.1, SaturatedFat 7.2, Cholesterol 112.4, Sodium 745.5, Carbohydrate 27.2, Fiber 1.7, Sugar 11.7, Protein 25.3
DUTCH MEATLOAF
Make and share this Dutch Meatloaf recipe from Food.com.
Provided by _Pixie_
Categories Meat
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Mix meat, breadcrumbs, 1/2 tomato sauce, egg, salt & pepper.
- Shape into loaf.
- Combine remaining ingredients with 1/2 tomato sauce.
- Pour over meat.
- Bake at 350 degrees for 75 minutes.
DUTCH LOAF - LUNCHEON MEAT RECIPE
Dutch loaf or luncheon meat in many cases does not call for flour, egg, or breadcrumbs. It is denser than regular meatloaf which makes it well-suited as a lunch meat loaf. The spices in a Dutch loaf are rich but subtle enough to be overwhelmed by too much sodium. The hardwood smoke flavor is truly unique among lunch meats.
Provided by cavetools
Categories Side Dish
Number Of Ingredients 12
Steps:
- Mix the ground meats thoroughly in a large bowl.
- Use your hands and poke holes with your fingers in preparation for the spices.
- Combine the spices in a small bowl.
- Pour the spice blend into the cold water.
- Mix until sugar and salts have completely dissolved.
- Work the spice mixture thoroughly into the mixed meats.
- Preheat the smoker to 225 degrees Fahrenheit.
- Add wood when ready.
- Fill the loaf pan with the meat mixture.
- Make sure to pack the mixture tightly.
- Smoke for 6 to 7 hours, replenishing wood every hour or two.
- The loaf's internal temperature should be 150 degrees Fahrenheit
- Allow the Dutch loaf to cool completely.
- Remove loaf from the pan and wrap tightly in plastic.
- Refrigerate overnight.
- Slice thinly when ready to serve.
Nutrition Facts : Calories 56 kcal, ServingSize 153 g
DUTCH MEATLOAF FROM 1948
This was a favorite in my late husband's family. Of course I got the recipe from my mother-in-law on a 3x5 card. Some years later, I found a copy of Life magazine that came out 3 days after I was born. The magazine is dated April 19, 1948. I found the recipe for Dutch meatloaf printed in an ad for Hunt's tomato sauce. My MIL...
Provided by Charlotte Carlile
Categories Meatloafs
Time 1h25m
Number Of Ingredients 13
Steps:
- 1. Mix first 7 ingredients together well and form into a loaf. NOTE: if you soak the bread crumbs in about a half cup of warm water for a bit before adding to the meatloaf, it makes it moist and a little more dense.
- 2. Mix topping ingredients together well and pour over meatloaf. Bake 350 for 1 hour and 15 minutes or until meatloaf is done.
DUTCH LOAF ( LUNCEON MEAT )
Found this recipe in a make your own groceries book. Since we haven't a clue what is in the lunchmeat we buy, this may help especially with knowing the sodium content. This recipe makes 2 loaves, one in which, you can make into a pickle and pimento loaf.
Provided by gaynel mohler
Categories Other Main Dishes
Time 2h30m
Number Of Ingredients 8
Steps:
- 1. Ask your butcher to grind the meats together, or using a food processor to mix them well, but becareful not to puree the meat.
- 2. Place in large bowl and combine spices and rest of ingredients, using hands and distributing evenly with the meat
- 3. divide the loaf mixture into 2 equal size loaf pans. Using plastic wrap, push meat down into pans, all along edges to get all air out, to make it all tight. press down firmly. remove plastic wrap
- 4. Bake in 275 degree oven for 2 1/2 hours
- 5. Just before loaves are done, fill sink with ice and water, upon removal of oven sit pans in the sink for 20 to 30 minutes, cover the cooled loaves and refrigerate.
- 6. remove both loaves from their pans to slice and serve. wrap for either refrigerator or freezer storage.
- 7. FOR PICKLE / PIMENTO LOAF: to one of the loaves before placing in baking pans, add : 1/2 cup drained piclle relish and a drained 4 oz jar of pimentos
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