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Dutch Loaf – Luncheon Meat Recipe

Dutch loaf or luncheon meat in many cases does not call for flour, egg, or breadcrumbs. It is denser than regular meatloaf which makes it well-suited as a lunch meat loaf. The spices in a Dutch loaf are rich but subtle enough to be overwhelmed by too much sodium. The hardwood smoke flavor is truly unique among lunch meats.



Prep Time30 mins
Cook Time6 hrs 30 mins
Course: Side Dish
Cuisine: American
Keyword: Dutch Loaf
Servings: 4
Calories: 56kcal

Equipment

  • Large bowl
  • Electric smoker or classic grill
  • Loaf pan
  • Fruit-flavored wood chips or pellets
  • Meat thermometer
  • Small bowl
  • Medium bowl

Ingredients

  • Ground Pork – about 3 pounds

  • Ground Beef – about 2 pounds

  • 1 teaspoon Curing Salt #1

  • 4 teaspoons Non-iodized Salt

  • 2 Tablespoons Onion Powder

  • 2 teaspoons Black or White Pepper (you can mix)

  • 1.5 teaspoons Ground Celery Seed

  • 1.5 teaspoons Ground Coriander

  • 1 teaspoon Garlic Powder

  • 1/2 teaspoon Ground Ginger

  • 1.5 teaspoon Ground Nutmeg

  • 1/2 cup Cold Water

Instructions

  • 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.

Nutrition

Serving: 153g | Calories: 56kcal