Dutch Meatloaf A K A Mince Muttischen Food

DUTCH MEATLOAF A.K.A. "MINCE MUTTISCHEN"

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.

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.

MINI MEATLOAVES

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).