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 MEATLOAF A.K.A. "MINCE MUTTISCHEN"
This is a recipe from The Netherlands, although Mince Muttischen may sound German. My mom is a rather small lady and we kids used to call her Muttischen, just for fun. It means "little mother" in German. Mom is a great cook and even won a prize with several of her recipes which were then used in a wellknown restaurant. This was one of them. I hope all of the ingredients are clear
Provided by Bazeltje
Categories Vegetable
Time 1h30m
Yield 2 loafs, 4 serving(s)
Number Of Ingredients 11
Steps:
- Mix the meat with the chopped soup vegetables.
- These should be very finely chopped!
- Chop up the onion and mince the garlic and mix with rest.
- Beat the egg, when yolk and white are well mixed, mix it with the meat.
- Add the salt, pepper, curry and paprika powder.
- Make crumbs of a slice of bread and add these.
- Now wash your hands, take of any rings you're wearing and start kneading the mixture well.
- The mixture shouldn't be too dry nor too moist.
- If too dry, add a little milk, of too moist, add more breadcrumbs.
- When kneaded, form two smaller loafs.
- Make sure they are firm.
- Then melt the butter into a large, deep pan that can be covered.
- The butter must be very dark before you put in the loafs.
- Be careful.
- Now you need to stay with your food for a while, turning it every so often until the meat has a brown crust all around.
- Then add a little water, make the sauce boil and lower the heat.
- The loafs should simmer for about an hour and need to be turned about every 15 minutes.
- Great with Mashed potatoes and red cabbage.
Nutrition Facts : Calories 503.2, Fat 52.3, SaturatedFat 32.4, Cholesterol 186.4, Sodium 1583, Carbohydrate 8.2, Fiber 1.7, Sugar 1.8, Protein 3.3
MINI MEATLOAVES
An updated retro favourite that makes a cheap and easy family meal
Provided by Jennifer Joyce
Time 1h10m
Number Of Ingredients 11
Steps:
- Heat oven to 200C/fan 180C/gas 6 and heat 1 tsp oil in a large frying pan. Add the onion and carrot and soften for 10 mins. Scrape into a large bowl, then add the breadcrumbs, 5 tbsp of the passata, the Worcestershire sauce, egg, mince, half the thyme and some seasoning. Mix well.
- Brush 4 large ramekins or 6 muffin tins with the remaining oil. Press the mince mixture into them, then pour the remaining passata over the top. Top each with a tomato half, sprinkled with a pinch of sugar, salt and pepper and the remaining thyme. Bake for 50 mins until cooked through, then serve with Chive mash (recipe below).
Nutrition Facts : Calories 575 calories, Fat 24 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 11 grams sugar, Protein 37 grams protein, Sodium 1.08 milligram of sodium
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 MEATLOAF
I adapted this recipe from an old elementary school cookbook, making a few good-for-you substitutions. I used to make this meatloaf all of the time when I was younger--it was often requested by my parents for special dinners. You can use any type of ground beef, chicken, or turkey you'd like -- it tastes just as good!
Provided by Goodlookin Cookin
Categories Meat
Time 1h50m
Yield 1 loaf, 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- Using a large spoon, combine onion, 8-oz tomato sauce, breadcrumbs, egg, salt, and pepper.
- Add ground beef, mixing with hands.
- Form into a loaf and place into a casserole dish, preferrably one with a lid. I like to poke a few holes into the top of the loaf so some of the sauce can get down into the loaf itself.
- In a bowl, whisk together water, 8-oz tomato sauce, mustard, brown sugar, and vinegar.
- Pour half of the mixture over the loaf. Cover the casserole dish with the lid, and bake the meatloaf for 1 1/2 hours. Baste at least once.
- Pour the remaining mixture into a saucepan and bring to a simmer, allow sauce to reduce until about as thick as tomato sauce. This takes about 20 minutes.
- Allow meatloaf to cool for 10 minutes before slicing. Pour thickened sauce over slices to serve.
Nutrition Facts : Calories 297.6, Fat 7.7, SaturatedFat 3.1, Cholesterol 105.6, Sodium 830.2, Carbohydrate 26, Fiber 2.4, Sugar 10, Protein 29
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