Dutch Loaf Luncheon Meat 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.

DUTCH MEATLOAF FROM 1948

Steps:

• 1. Mix first 7 ingredients together well and form into a loaf. NOTE: if you soak the bread crumbs in about a half cup of warm water for a bit before adding to the meatloaf, it makes it moist and a little more dense.
• 2. Mix topping ingredients together well and pour over meatloaf. Bake 350 for 1 hour and 15 minutes or until meatloaf is done.

DUTCH LOAF ( LUNCEON MEAT )

Steps:

• 1. Ask your butcher to grind the meats together, or using a food processor to mix them well, but becareful not to puree the meat.
• 2. Place in large bowl and combine spices and rest of ingredients, using hands and distributing evenly with the meat
• 3. divide the loaf mixture into 2 equal size loaf pans. Using plastic wrap, push meat down into pans, all along edges to get all air out, to make it all tight. press down firmly. remove plastic wrap
• 4. Bake in 275 degree oven for 2 1/2 hours
• 5. Just before loaves are done, fill sink with ice and water, upon removal of oven sit pans in the sink for 20 to 30 minutes, cover the cooled loaves and refrigerate.
• 6. remove both loaves from their pans to slice and serve. wrap for either refrigerator or freezer storage.
• 7. FOR PICKLE / PIMENTO LOAF: to one of the loaves before placing in baking pans, add : 1/2 cup drained piclle relish and a drained 4 oz jar of pimentos