You can’t get enough of some things. Limburg meatloaf is a fine and above all particularly tasty example of this. A dish that can be eaten both hot and cold and is appreciated by young and old alike. Relatively easy to make and with a not too long preparation time ideal for people with a craving for something tasty but who do not want to spend hours in the kitchen to do so!

Name of dish:

Limburg meatloaf

Preparation time:

45 minutes preparation & 45 minutes oven time

Recipe suitable for:

4 people

Ingredients:

• 1 red onion
• Butter
• Alfa Powerful Dort
• 1 leek
• 500 grams of mixed minced meat
• salt
• Pepper
• 1 egg
• 1 tablespoon Limburg mustard
• Breadcrumbs
• Oil
• Chopped herbs such as thyme, sage, tarragon

Preparation:

1. Clean and finely chop the onion. Fry the onion in a little butter so that the pieces get slightly brown. But not too brown! Then add beer and heat well. Then let it cool down.

2. While the onion mixture cools down, cut the leeks very fine and wash them well. Because there can still be sand between the layers, cut them first and then rinse them well.

3. Tip: Don’t forget to preheat the oven beforehand!

4. Then the mince itself. Add salt, pepper, Limburg mustard and the egg and knead everything carefully. The fried onions, quenched with Powerful Dort, can be added at the same time as the finely chopped leeks, along with a few spoonfuls of breadcrumbs. Now again mix everything through. The minced meat should now be easy to form into a ball. If it doesn’t turn out quite right, there’s no need to worry. Just add some more breadcrumbs. Taste the mince and then form it into a round ball. But we want a bread shape that’s easy to cut, so use two wet hands to press the ball into an oblong loaf. Done! Now let this rest in the fridge for about half an hour.

5. Grease a baking dish and make a mixture of the oil, Strong Dort beer and the chopped herbs. Make enough to coat the entire loaf several times. Now bake the meatloaf at 180⁰ C for 45 minutes while brushing it regularly with this mixture.

6. And then the enjoyment can begin! Eat it as part of a hot meal (and feel free to accompany it with an Alfa Beer, which can also be a nice Edel lager) or use it cold as a sandwich filling. Then it’s just as tasty.

Bon appetit!

By Netty Engels
Netty Engels specializes in Limburg cuisine and has written more than 30 diverse cookbooks, many of which feature Limburg dishes.