Gehaktbrood

Gehaktbrood is a traditional Dutch dish consisting of minced meat formed into a loaf and baked until cooked through. It is similar to meatloaf found in other cuisines, but it is typically prepared with Dutch flavors and ingredients.

A basic gehaktbrood is made from ground beef or a mix of beef and pork, combined with binding agents such as soaked or dried breadcrumbs, eggs, and a small amount of milk. Finely chopped onions are usually added for moisture and sweetness, and the mixture is seasoned with salt, black pepper, and often nutmeg or marjoram. Some recipes include garlic, herbs, or grated vegetables to vary the texture and flavor.

Preparation involves mixing the ingredients just until they hold together, shaping the mixture into a loaf, or placing it in a loaf pan. In many versions, slices of bacon or spek are laid over the top or wrapped around the loaf to add fat and flavor. The loaf is baked in an oven, typically at about 180°C (350°F) for 45 to 60 minutes, until the exterior is browned and the internal temperature reaches around 70°C (160°F).

Gehaktbrot is commonly served in slices with boiled potatoes, vegetables, and gravy. Variations exist across regions and households, including changes to the meat mix, seasonings, or the use of bacon or tomato-based glazes. It remains a practical, everyday dish in Dutch kitchens and is closely related to other meatloaf traditions in Europe.