Dutch Meatloaf

A classic Dutch-American meatloaf where the magic is in the glaze. Tomato sauce, brown sugar, prepared mustard, and a tablespoon of vinegar get whisked together and poured over the shaped loaf before baking. As the meatloaf cooks, the sauce reduces, caramelizes, and creates a sweet-tangy crust that’s the signature of this style.

The loaf itself stays straightforward: ground beef, breadcrumbs, an egg, salt, pepper, and half of the tomato sauce mixed right into the meat to keep it moist. The other half of the tomato sauce becomes the base for the glaze, so nothing gets wasted. Baking low and slow gives the breadcrumbs time to absorb the meat juices and the glaze time to thicken into a sticky lacquer.

Pro Tips

• Mix the meat just until everything’s incorporated. Overworked meatloaf turns dense and rubbery.
• Form the loaf on a parchment-lined pan rather than packing it into a loaf pan. The freestanding shape lets the glaze coat all sides instead of just the top.
• Use yellow mustard (not Dijon) for that classic mid-century Dutch-American flavor. Dijon makes the glaze too sharp.
• Let the loaf rest 10 minutes before slicing. Cutting immediately releases all the juices and dries out the slices.

Variations

• Use a mix of ground beef and ground pork for richer flavor and a more tender crumb.
• Add 2 tablespoons grated onion or 1 teaspoon garlic powder to the meat mixture for more depth.
• Swap the vinegar for apple cider vinegar and add a dash of Worcestershire for tangier glaze.