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
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DIRECTIONS
- 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.
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