Dutch Meatloaf Recipe

A (not so) traditional Dutch Meatloaf

I don't really know why I call this 'Dutch Meatloaf', as far as I know there is no such thing. At least it isn't a dutch traditional recipe. A dutch friend asked me why it was called dutch meatloaf after seeing the picture i posted on facebook and my answer was that it was because I made it. There are some references online about a Pennsylvania Dutch Meatloaf recipe but mine is quite different. I made this with reference to a 'dutch' meatball dinner we used to have in holland and my inspiration from Texan Barbecue and other Southern (US) style food. I cooked the meatloaf in the oven but would definitely recommend trying this during the summer on the (kettle) barbecue. This is also great as a coldcut on sandwiches or as a burger and once cooked can be stored in the fridge or freezer, hence why the measurements are generous and would feed 10-12 people quite easily, which also makes it really good value. Anyway please try and enjoy!

Ingredients:

• 900 gr / 1kg (2 lbs) Mince meat
• 150 gr Bacon Lardons (Smoked)
• 150 gr Button mushrooms, chopped (any mushroom will do, use what is in season and your own taste)
• 200 gr Carrots, finely chopped
• 2 medium white onions, finely chopped
• 1 red pepper, finely chopped
• 2 sticks of celery, finely chopped
• 2 eggs
• 150 gr breadcrumbs
• 2 tsp Black pepper
• 2 tsp Cumin
• 1 tsp Salt
• Oregano (or Italian seasoning)
• 1 tsp Paprika powder (Smoked / Spicy)
• 2 tbsp Tomato sauce
• 1 tbsp Worcestershire sauce
• 1 tbsp Soya Sauce (dark)

Method

1. pre-heat oven to 160C
2. Gently fry bacon with a little bit of oil until slightly browned and add the onions. Continue to gently cook until onions are soft and translucent.
3. Add all the other vegetables (carrot / celery / mushrooms / red pepper) and sweat them for another 5 minutes.
4. add seasoning (dry); Pepper, salt, cumin, oregano, paprika powder and stir well. Cook for another 3 minutes and take of heat.
5. Put the raw mince in a large bowl and add the 2 eggs, soya sauce, ketchup, Worcestershire sauce and breadcrumbs and mix well
6. Now add cooled and cooked vegetables and again mix well. Once mixed turn the mixture out on a greased baking tray and shape into loaf. Make sure you press this quite tight as otherwise cracks might appear.
7. Cover loaf with a generous helping of tomato sauce or your favourite barbecue sauce. I actually used a combination of both and brushed it all over. This gives a really nice sticky glaze once cooked.
8. Cook for 1.5 hours on the middle shelf

Prepare all vegetables for the meatloaf in advance by chopping them finely

First fry bacon in a little olive oil and add onions before sweating them for 5 minutes on a gentle heat.

 

Add all the other vegetables and continue to cook for 5 more minutes

Add seasoning and stir them in and after an additional 3 minutes take of the heat and cool.

Once all the ingredients are mixed shape into loaf shape on greased oven tray.

Liberally spread tomato ketchup on top of the loaf and sides with brush.