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
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 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
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
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
PENNSYLVANIA DUTCH MEATLOAF
An easy meatloaf with a slightly crunchy veggie texture. Flavorful sauce adds that classic slightly sweet & tangy tomato flavor. HINT: To reduce fat, I bake this for one hour, pour any grease off and *then* pour the sauce over and then bake for the last 15 minutes.
Provided by Kats Mom
Categories Meat
Time 1h40m
Yield 8 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 279.4, Fat 14.3, SaturatedFat 5.4, Cholesterol 84.3, Sodium 795.6, Carbohydrate 17.7, Fiber 1.6, Sugar 6.5, Protein 19.2
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