Tasty Dutch Meatloaf Recipe

Dutch meatloaf, or gehaktbrood, is a comforting and flavorful dish, deeply rooted in Dutch culinary tradition. Known for its rich taste and homely appeal, this meatloaf recipe features a combination of minced meat, savory cheese, and tender vegetables. The slight sweetness of ketchup, paired with the tang of balsamic vinegar, adds a beautiful glaze to this delicious loaf. Whether served as a hearty dinner or prepared in advance for a meal during the week, this dish will bring warmth to your table.

Ingredients

  • 500 g (1.1 lbs) minced meat (beef or a mix of pork and beef)
  • 100 ml (⅓ cup + 1 tbsp) milk
  • 150 g (5.3 oz) semi-hard grated cheese (such as Gouda or Edam)
  • 20 g (1 ½ tbsp) butter
  • 3 slices sandwich bread, cut into cubes
  • 1 head of cabbage, finely chopped (about ½ of the head will be used)
  • 3 eggs
  • 2 white onions (1 finely chopped for the meat mixture, the other cut into crescents for baking)
  • 1 carrot, grated
  • 1 spring onion, chopped
  • 1 ½ tsp salt
  • 1 tsp black pepper
  • ½ tsp coriander
  • A pinch of nutmeg
  • 1 tsp dried garlic
  • 1 tsp brown sugar
  • 1 tsp balsamic vinegar
  • 3 tbsp (45 g) ketchup
  • 1 tbsp (15 ml) olive oil
  • Butter (for sautéing vegetables)

Instructions

1. Prepare the Bread Mixture

Begin by soaking the bread cubes to create the perfect binder for the meatloaf. In a large mixing bowl, combine 3 slices of sandwich bread, cut into cubes, with 100 ml of milk. Let the bread absorb the milk for a few minutes, then mix it together to create a soft, moist base for the meatloaf. This step ensures a tender, cohesive texture in the final product.

2. Mix the Meatloaf Ingredients

To the soaked bread, add 500 g of minced meat, whether it’s beef or a combination of beef and pork, which enhances the flavor. Incorporate 150 g of grated semi-hard cheese (such as Gouda or Edam), which will melt and provide a creamy, rich taste.

Then, season the mixture with 1 ½ tsp of salt, 1 tsp of black pepper, 1 tsp dried garlic, ½ tsp coriander, and a pinch of nutmeg. These spices balance the richness of the meat and cheese, giving depth to the dish.

Crack in 3 eggs and add the chopped spring onion for a subtle, fresh bite. Mix all ingredients thoroughly with your hands or a spatula until fully combined, ensuring even distribution of the spices and cheese throughout the mixture.

3. Sauté the Vegetables

In a medium-sized pan, heat 20 g of butter over medium heat. Once melted, add 1 finely chopped white onion, ½ of the finely chopped cabbage, and 1 grated carrot. Sauté the vegetables for about 5 minutes until softened and slightly caramelized. The onions and cabbage will develop a sweetness that complements the savory meat mixture. Remove the vegetables from the heat and allow them to cool slightly before adding them to the meat mixture. Once cooled, fold the vegetables into the meat mixture, ensuring they are evenly distributed.

4. Shape and Bake the Meatloaf

Preheat your oven to 180°C (350°F). Shape the prepared meat mixture into a loaf on a baking sheet. For a visual and flavorful contrast, line the baking sheet with 1 white onion, cut into crescents. Place the meatloaf directly on top of the onion slices—this adds flavor to the bottom of the loaf and prevents sticking.

Transfer the meatloaf to the oven and bake for 40 minutes. The meatloaf will slowly cook through, with the cheese melting and binding the ingredients together while the top forms a slight crust.

5. Prepare the Glaze

While the meatloaf is baking, prepare the sweet and tangy glaze. In a small bowl, mix together 3 tbsp of ketchup, 1 tsp of brown sugar, 1 tsp balsamic vinegar, and 1 tbsp of olive oil. This simple sauce balances the rich meatloaf with its bright, slightly sweet flavor. Set the glaze aside until ready to use.

6. Glaze and Finish the Meatloaf

After the meatloaf has baked for 40 minutes, remove it from the oven and brush the prepared glaze evenly over the top and sides of the loaf. Return the meatloaf to the oven and continue baking for an additional 20 minutes. This extra cooking time allows the glaze to caramelize slightly, adding a beautiful finish to the meatloaf.

7. Serve

Once baked, remove the meatloaf from the oven and allow it to rest for about 5 minutes. Resting the meat ensures it stays juicy when sliced. After resting, slice the meatloaf and serve with your favorite sides, such as mashed potatoes or sautéed vegetables. You can also garnish with a bit of fresh parsley or a sprinkle of extra grated cheese for added flavor.

Nutritional Information (per serving, serves 6)

  • Calories: 480 kcal
  • Protein: 28 g
  • Carbohydrates: 16 g
  • Fat: 33 g
  • Saturated Fat: 15 g
  • Cholesterol: 215 mg
  • Fiber: 3 g
  • Sugar: 4 g
  • Sodium: 980 mg

This Dutch meatloaf is a crowd-pleaser, thanks to its rich flavor profile and the mix of textures from the vegetables, cheese, and tender meat. The caramelized glaze adds the perfect finishing touch to a dish that’s both comforting and full of character.