Dutch Meatloaf a.k.a. "Mince Muttischen"

READY IN: 1hr 30mins
Recipe by Bazeltje

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

Top Review by Dutch Masala

This was lekker! I made a few changes. I ommited the egg (mine was moist) and did half an onion (chopped). I pulsed carrot and celery as my soup vegetables. I chopped the end of the bread loaf and mixed it in. I used kosher salt. I then put bacon on the top and put ketchup over top. I put it in the oven at 350. Half way through I drained the fat off and made a gravy with it for the meat and potatoes. This was a hit, and will be my new meatloaf recipe. Dank u wel!

Ingredients Nutrition

  • 500 g minced meat (, beef or beef/pork mix)
  • 100 g soup vegetables, chopped very very fine
  • 1 onion
  • 1 clove garlic, minced
  • 1 egg
  • 1 -2 slice white bread
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 1 tablespoon curry powder
  • 1 tablespoon paprika
  • 250 g butter


  1. Mix the meat with the chopped soup vegetables.
  2. These should be very finely chopped!
  3. Chop up the onion and mince the garlic and mix with rest.
  4. Beat the egg, when yolk and white are well mixed, mix it with the meat.
  5. Add the salt, pepper, curry and paprika powder.
  6. Make crumbs of a slice of bread and add these.
  7. Now wash your hands, take of any rings you're wearing and start kneading the mixture well.
  8. The mixture shouldn't be too dry nor too moist.
  9. If too dry, add a little milk, of too moist, add more breadcrumbs.
  10. When kneaded, form two smaller loafs.
  11. Make sure they are firm.
  12. Then melt the butter into a large, deep pan that can be covered.
  13. The butter must be very dark before you put in the loafs.
  14. Be careful.
  15. 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.
  16. Then add a little water, make the sauce boil and lower the heat.
  17. The loafs should simmer for about an hour and need to be turned about every 15 minutes.
  18. Great with Mashed potatoes and red cabbage.

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