gaynel mohler Recipe

Dutch Loaf ( lunceon meat )

By gaynel mohler gaynel

Recipe Rating:
2 loaves
Cook Time:

gaynel's Story

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.


3 lb
ground beef
2 lb
ground pork
1 c
soy flour (availabe at health food stores )
1 c
nonfat dry milk
2 Tbsp
1 Tbsp
1 tsp
1/2 tsp
ground ginger

Directions Step-By-Step

Ask your butcher to grind the meats together, or using a food processor to mix them well, but becareful not to puree the meat.
Place in large bowl and combine spices and rest of ingredients, using hands and distributing evenly with the meat
divide 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
Bake in 275 degree oven for 2 1/2 hours
Just 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.
remove both loaves from their pans to slice and serve. wrap for either refrigerator or freezer storage.

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

About this Recipe

Course/Dish: Beef, Other Main Dishes, Pork
Hashtag: #luncheonmeats

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Deb Crane songchef
May 28, 2012
I will be giving it a go for sure! :)
gaynel mohler gaynel
May 28, 2012
I prefer the pickle/pimento style myself. I think the ginger gives it that "dutch loaf" taste, as spices make spice pork (my favorite" I would reduce the salt, as we won't be storing it in a case as they do at the store. they use the salt to help preserve it longer. I will see if I can find the chicken loaf. this does taste kind of like the "old fashioned bologna, which has the lil "fat" particles showing thru. bologna is more pureed in processing.
Deb Crane songchef
May 28, 2012
What a great recipe! I like the idea of knowing hat is in it! I dont buy lunch meat that often, as the salt is out of hand. I will be saving this to try for sure! What would you compare the taste to? Bologna?

I remember years ago Sara Lee had a lunch meat called chicken loaf. It was so good! I havent seen it available for years now. Would be interesting to find that one too!

Thanks for sharing this one gaynel!