Retro Recipe Pa Dutch Chicken Loaf

RETRO RECIPE: PA. DUTCH CHICKEN LOAF

Retro Recipe: Pa. Dutch Chicken Loaf image

Or maybe this qualifies as a VINTAGE recipe. Simple and delicious, a long-time family favorite. Hey...how about TURKEY!!! This recipe will also come in handy during the holidays! 1-08-08...I just made this with (leftover) turkey and it was very good. One caution...if made with crumbs instead of cubes, it has a different texture. I prefer using the cubes because it comes out more like stuffing with chunks of poultry in it. And we like our stuffing!

Provided by Jezski

Categories Chicken

Time 45m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

2 cups cooked chicken, chunks
8 slices white bread cubes
2 tablespoons parsley
2 sticks celery, chopped
1 small onion, chopped fine
2/3 teaspoon salt
2 eggs
1 cup milk

Steps:

Saute celery and butter in butter.
Mix all ingredients together.
Pour in buttered loaf pan.
Bake 30 minute at 375.
Serve with chicken gravy. Or maybe a bechamel sauce -- did we have bechamel in those days?

Nutrition Facts : Calories 203.5, Fat 9.4, SaturatedFat 3.5, Cholesterol 166.8, Sodium 522.8, Carbohydrate 5.5, Fiber 0.6, Sugar 1.3, Protein 23

PENNSYLVANIA DUTCH MEATLOAF

Pennsylvania Dutch Meatloaf image

An easy meatloaf with a slightly crunchy veggie texture. Flavorful sauce adds that classic slightly sweet & tangy tomato flavor. HINT: To reduce fat, I bake this for one hour, pour any grease off and then pour the sauce over and then bake for the last 15 minutes.

Provided by Kats Mom

Categories Meat

Time 1h40m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

1 medium onion
1 medium green bell pepper
1 1/2 lbs ground beef
1 cup breadcrumbs
1 (8 ounce) can tomato sauce, divided
1 egg
1 1/2 teaspoons salt
1/4 teaspoon pepper
1/4 cup water
2 tablespoons brown sugar, packed
2 tablespoons prepared yellow mustard
1 tablespoon vinegar

Steps:

Preheat oven to 350°F.
Chop onion and green bell pepper.
Gently mix ground beef, bread crumbs, onion, green bell pepper, 1/2 of the tomato sauce, egg, salt, and pepper until combined.
Do not overmix. Form into a loaf and place in a shallow pan.
Whisk together the rest of the tomato sauce, water, brown sugar, mustard, and vinegar until smooth. Pour over the meatloaf.
Bake for 1 hour and 15 minutes, basting with pan juices about every 20 minutes. Let rest 15 minutes before cutting and serving.

Nutrition Facts : Calories 279.4, Fat 14.3, SaturatedFat 5.4, Cholesterol 84.3, Sodium 795.6, Carbohydrate 17.7, Fiber 1.6, Sugar 6.5, Protein 19.2

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