There are times when we just want some plain old home cooking at our house. Nothing fancy, just something tasty and familiar. When the request is for comfort food, this Dutch Meatloaf recipe is the one that’s been used in my family for years. It’s tangy, moist, and easy. It also freezes like a dream so you can cook ahead.
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I have no idea where my mom found this recipe. But it became her favorite one to make because she liked the combination of mustard and brown sugar. She thought those two ingredients gave it a unique taste that made this recipe taste just a little better than your average meatloaf.
She also liked that this meatloaf didn’t need extra catsup added after it was finished since it had been basted and cooked with it’s own glaze. In fact, she was a bit offended if someone put catsup on this meatloaf since it was already delicious (after all, only troglodytes would ruin this meatloaf that way LOL!)
I guess all of our moms probably had a recipe that they thought was already perfect and they hated to see it “spoiled”. You can try this one and see for yourself. If you want to add catsup I won’t judge – live and eat meatloaf however you like is my motto.
Dutch Meatloaf Recipe
- 1 1/2 pounds hamburger meat
- 1 cup breadcrumbs
- 1 medium onion chopped
- 1 1/2 cups tomato sauce I always go ahead and use 4 small cans so I have plenty for basting
- 1 egg beaten
- 2 Tablespoons prepared mustard
- 2 Tablespoons brown sugar
- 2 Tablespoons vinegar
Mix hamburger, bread crumbs, onion, 3/4 cup tomato sauce, egg, and salt & pepper to taste. Mix well and shape into two loaves. Put loaves in a 9x13 Pyrex baking dish that has been sprayed with PAM. Bake at 350 degrees for 1 1/2 hours.
Combine 3/4 cup tomato sauce, mustard, brown sugar, and vinegar. Use this mixture to baste meatloaf throughout the cooking time.
I always separate this and make 2 meatloaves so that I have leftovers. My family loves meatloaf sandwiches, and frankly, I like cooking once and getting two meals out of my effort. This meatloaf freezes well - if if makes it that far. But if you have a larger family or are cooking for a crowd, I have formed this into one bigger meatloaf and cooked it that way. You can also bake this in a regular 9x13 metal pan, I jut prefer baking in Pyrex because it seems that the cleaning up is easier.
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Does your family have a “go to” meatloaf recipe? I’d love to hear what it is. After all, one can never have too many variations on this family favorite.
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