Dutch Loaf ( lunceon meat )
By gaynel mohler gaynel
Found this recipe in a make your own groceries book. Since we haven't a clue what is in the lunchmeat we buy, this may help especially with knowing the sodium content. This recipe makes 2 loaves, one in which, you can make into a pickle and pimento loaf.
soy flour (availabe at health food stores )
nonfat dry milk
1Ask your butcher to grind the meats together, or using a food processor to mix them well, but becareful not to puree the meat.
2Place in large bowl and combine spices and rest of ingredients, using hands and distributing evenly with the meat
3divide 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
4Bake in 275 degree oven for 2 1/2 hours
5Just 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.
6remove both loaves from their pans to slice and serve. wrap for either refrigerator or freezer storage.
7FOR 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