Vineleaf Wrapped Meat Loaf with homemade Ketchup

By • March 11, 2010 • 4 Comments

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Author Notes: Since meatloaf is not a common recipe in Holland (I never had it before, we make meat balls) I was not restricted with any do's, dont's, traditions or restrictions on this one. I combined two things I wanted to try for some time; ketchup and filled vine leafs. When I let my creativity run loose the idea of combining meat with blueberries popped up. Together with the raspberry ketchup, meat and vine leafs, a very tasty combination if I may say so.Janneke Verheij

Serves 4

Raspberry Ketchup

  • 1 can tomatoes (400 gram)
  • 2 shallots
  • 4 garlic cloves
  • 1 bay leaf
  • 1 teaspoon coriander seeds
  • 1/4 cup raspberrry vinegar
  • 1 teaspoon worcestershire sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon tomato paste
  • pinches cinnamon
  • small pinches clove
  1. Cut the shallots in half and put them in a pan (including the ones for the meat loaf). Cover them with oil, add a bay leaf, all the garlic cloves (also the ones for the meat loaf) and the coriander seeds. Bring the oil to a boil and leave it on your smallest fire until the shallots are soft. Don’t throw the oil away, you can just use it again.
  2. In a skillet bake the tomato paste until it smells sweet and add the tomatoes, the vinegar, the Worcestershire sauce, pepper, salt and sugar. Also add 4 of the poached garlic cloves and 2 shallots.
  3. Bring the sauce to a simmer and let it simmer until the sauce has the desired thickness. Blend it not entirely smooth in your food processor and set aside.


  • 500 gram mixed beef and pork minced meat
  • 1 egg
  • milk
  • 50 gram bacon in cubes
  • 3 tablespoons homemade ketchup
  • 2 shallots
  • 3 garlic cloves
  • 150 gram blue berries
  • vineleafs
  • pepper and salt
  1. Clean your food processor, put in the bread and add a little milk to soak it. Add the egg, the remaining shallots, the garlic and the bacon and pulse it into a coarse paste.
  2. Add this mixture to the meat and add 3 tablespoons of the ketchup, season with salt and pepper. Mix it good together and as last, carefully mix in the berries.
  3. Preheat the oven to 180C / 360F
  4. Grease a cake tin and cover with vine leaves. Put the meat in the cake tin, don’t press it to hard so the texture stays a bit loose and cover it with more vine leafs. Cover the leafs with the ketchup and bake on 180C for one hour.
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Tags: comfort food, family, leftovers, savory, serves a crowd

Comments (4) Questions (0)


over 4 years ago Janneke Verheij

There are no fresh ones around here either but the Turkish shop around my corner sells them all year long; preserved in lemon juice, salt and water. I hope you can find them...


over 4 years ago dymnyno

So...the grapelead will give a lemony flavor to the meat, kind of like the flavor of dolmas?


over 4 years ago Janneke Verheij

The lemon flavor does add to the dish but is not overly present because of the combination with the ketchup which adds a sweet and fruity touch. I have some left overs still so I'm going to use the meatloaf to stuff more vine leafs with rice for tonight.


over 4 years ago dymnyno

Sounds interesting, but where do you get grapevine leaves this time of the year...we are a few months away from those new leaves that are great for wrapping and other food uses?