Frikadel Dutch Meatloaf Food

FRIKADELLEN (GERMAN MEAT PATTIES)

Steps:

• Soak the bread in water, then squeeze out the water.
• In a bowl, mix the meat, onion, eggs, bread, mustard, stock cube, parsley and pepper and knead until you get an even mixture.
• Form flat hamburgers no bigger than the palm of your hand.
• In a frying pan, fry the hamburgers in olive oil until cooked through.

GERMAN HAMBURGERS (FRIKADELLEN)

Steps:

• Soak Kaiser roll in a bowl of water for 10 minutes. Drain, squeezing out excess water, and crumble into a large bowl.
• Mix crumbled roll with ground beef, ground pork, onion, parsley, egg, paprika, salt, and black pepper until well blended. Shape meat into large flattened meatballs.
• Heat a large nonstick skillet over medium heat; fry meatballs until browned and no longer pink in the center, about 5 minutes per side.

FRIKADELLER (DANISH MEATBALLS)

Steps:

• Mix the veal and pork together in a bowl, and stir in the milk, onion, and egg. Mix the bread crumbs into the meat. Sprinkle in the flour, and knead well to mix. Stir in the seltzer water, season to taste with salt and pepper, and mix well. The mixture should be very moist, but not dripping.
• Chill the meat mixture for 15 to 30 minutes in the refrigerator, to make the meatballs easier to form.
• Heat the margarine in a large skillet over medium heat.
• To form meatballs, scoop up about 2 1/2 tablespoons of meat mixture with a large spoon, and form the mixture into a slightly flattened, oval meatball about the size of a small egg. Place the meatballs into the heated skillet, and fry for about 15 minutes per side, until the meatballs are well-browned and no longer pink in the center.

FRIKADEL (DUTCH MEATLOAF)

Steps:

• Chop potatoes into small (~1inch square) pieces (skin the potatoes, if you wish) and boil until soft.
• Pre-heat oven to 350 degrees Fahrenheit.
• Place in bowl large enough for all ingredients and mash.
• Add all other ingredients and knead with hands until mixed.
• Note: The potatoes will be VERY hot!
• You may want to wait a bit for them to cool before using your hands.
• Also, the meats will be very cold on your hands if not taken out of the refrigerator~ an hour ahead of time.
• Mold into an ungreased 9x13x2 pan and bake for 1 hour.
• Loaf will pull away from sides of pan and be surrounded by grease from the meat (more or less depending on the fat content of the meat you used).
• Cut into pieces and enjoy.

DUTCH MEATLOAF

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.

DUTCH MEATLOAF

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.

PENNSYLVANIA DUTCH MEATLOAF

Steps:

• Preheat oven to 350°F.
• Chop onion and green bell pepper.
• Gently mix ground beef, bread crumbs, onion, green bell pepper, 1/2 of the tomato sauce, egg, salt, and pepper until combined.
• Do not overmix. Form into a loaf and place in a shallow pan.
• Whisk together the rest of the tomato sauce, water, brown sugar, mustard, and vinegar until smooth. Pour over the meatloaf.
• Bake for 1 hour and 15 minutes, basting with pan juices about every 20 minutes. Let rest 15 minutes before cutting and serving.

DUTCH LOAF - LUNCHEON MEAT RECIPE

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.

AUTHENTIC FRIKADELLEN (GERMAN MEATBALLS)

Steps:

• In a bowl of water soak the bread roll/bun.
• In about 20 minutes squeeze out all the water and crumble in a mixing bowl.
• While the bread is soaking heat the 1 tbsp cooking oil in a pan over medium heat and saute the onions until they soften. Set aside to cool them down.
• Add the chopped parsley to the crumbled roll, add the cooled softened onions, add the ground meat, the egg, the mustard, salt and pepper, paprika and marjoram and mix well.
• Shape into large patties or smaller bite-sized meatballs.
• Heat the cooking oil in a cast iron skillet or frying pan over medium-high heat. Add the patties or meatballs and quickly turn them, then reduce the heat to medium and fry until cooked, turning once. For larger patties allow 4-5 minutes per side, for smaller meatballs about 2-3 minutes per side, depending on their size.
• Serve with the radishes, mustard and Schnitlauchbrot.
• Butter the slices of bread.
• On a plate spread the finely chopped chives and press each buttered bread slice onto them, face down, so that the chives stick to the buttered surface.
• You now have small open-faced chives sandwiches. Carefully slice in half and serve.
• Clean the red radishes thoroughly and slice thin.
• Peel the daikon and using a spiralizer or a potato peeler create thin spirals or shavings. Flavor with a few grains of sea salt and sprinkle with chives.