Dutch Meatloaf From 1948 Recipes

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.

ETHAN'S "HUNGRY MAN'S CAST IRON" MEATLOAF

Steps:

• Place a large cast iron skillet in the oven. Preheat oven to 375 degrees F (190 degrees C).
• Combine ground beef, Italian bread crumbs, noodle soup mix, 1/2 the tomato sauce, eggs, onion, ketchup, cracker crumbs, 1 tablespoon Worcestershire sauce, barbeque sauce, steak sauce, salt, 1 1/2 teaspoons black pepper, 1 teaspoon garlic powder, and 1/2 teaspoon onion powder in a large bowl; mix well.
• Mix remaining tomato sauce, 1 tablespoon Worcestershire sauce, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and cayenne pepper in a small bowl until topping is smooth.
• Remove skillet from the oven. Place ground beef mixture in skillet, smoothing the top. Spread topping over beef.
• Bake in the preheated oven until beef is mostly cooked through, about 1 hour 30 minutes. Remove from oven and drain off grease. Return to the oven and continue cooking until meatloaf juices run clear and an instant-read thermometer inserted into the center reads at least 160 degrees F (70 degrees C), about 1 hour more.
• Remove meatloaf from oven and allow to cool for 15 minutes before serving.

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 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.

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 MEAT LOAF

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.