Indonesian Frikadel Pan: Your Ultimate Guide to a Savory Dutch-Indonesian Meatloaf
Craving a dish that’s bursting with exotic flavors yet incredibly simple to make? Look no further than this delightful **Indonesian Frikadel Pan** recipe! Often called an Indonesian meatloaf, this easy Dutch-Indonesian oven dish is a true culinary gem. It perfectly blends the comforting familiarity of a traditional meatloaf with the aromatic, savory spices of Indonesian cuisine. Imagine a dish that’s wonderfully soft and tender on the inside, beautifully complemented by a irresistibly crispy, golden-brown top. It’s an experience for your taste buds that will transport you straight to the heart of Indonesia with every bite.
What makes this Frikadel Pan so appealing is its straightforward preparation. You’ll be surprised at how few ingredients are needed and how effortlessly everything comes together in a single bowl. Just mix, bake, and you’re done! This makes it an ideal choice for busy weeknights, casual gatherings, or whenever you desire a flavorful meal without the fuss. It’s a genuine comfort food that consistently earns rave reviews, proving that even novice cooks can achieve culinary success with this simple, budget-friendly recipe.
Beyond its ease, the Indonesian Frikadel Pan is incredibly versatile. Serve it as a satisfying main course with a side of fluffy white rice and a refreshing atjar (pickled vegetables), or alongside a vibrant green salad for a lighter meal. Cut into smaller cubes, it transforms into a delicious snack or a flavorful appetizer for parties. Its rich, deeply savory profile makes it a beloved dish for all ages, sure to become a cherished addition to your family’s recipe rotation. Get ready to impress with minimal effort!
Frikadel Pan: A Savory Journey Through Dutch-Indonesian Flavors
The story of Indonesian Frikadel Pan, for me, is deeply intertwined with cherished childhood memories. Growing up, we were fortunate to have wonderful Indonesian neighbors whose kitchen was a constant source of captivating aromas. The intoxicating scent of spices, garlic, and fried onions would waft through the air, instantly making my stomach rumble with anticipation. On special occasions, they would invite us over, and those dinners remain vivid in my mind. I still recall the incredible spread of dishes: the vibrant Balinese eggs, the flavorful nasi goreng, and the rich, tender rendang. It was during these unforgettable meals that I first experienced and fell head over heels in love with Indonesian cuisine.
Years later, a desire to recreate those cherished flavors led me back to the kitchen. The Indonesian Frikadel Pan was one of the very first dishes I bravely attempted to cook myself. With each step of the recipe, those warm, comforting memories of family dinners and friendly faces flooded back. This particular recipe stands out not just for its simplicity, but for how perfectly it captures the essence of those authentic Indonesian flavors, without being overwhelmingly spicy. It’s a beautifully balanced profile that appeals to a wide range of palates, making it a perfect introduction to Indonesian spices.
What sets the Frikadel Pan apart is its unique texture. The inclusion of mashed potatoes is the secret to its incredibly soft, almost custardy interior. This makes it distinctly different from a typical Western meatloaf, which can sometimes be dense. Then, the magic of oven-baking comes into play, creating a wonderfully crispy, golden-brown crust that adds a delightful textural contrast to the tender inside. This combination of soft, flavorful meat with a satisfying crunch makes every bite a true delight. It’s this harmonious balance of textures and the deep, aromatic spices that elevate the Frikadel Pan from a simple dish to a culinary experience.
Its versatility is another reason why it has become a staple in my kitchen. I often serve it sliced into small cubes on a snack board, where its rich flavor and appealing texture make it a popular appetizer. For a more substantial meal, it pairs beautifully with fluffy white rice and a fresh cucumber salad, offering a refreshing counterpoint to the savory meat. On days when I need a quick and satisfying lunch, a slice of Frikadel Pan is perfect. And for larger gatherings or parties, I simply cut it into bite-sized pieces, and it’s always one of the first dishes to disappear. It’s a dish that truly works for any occasion, consistently delivering on flavor and comfort.
Chef’s Tip: Enhancing Your Frikadel Pan Flavors
For an even deeper and more robust flavor, I often prepare this Indonesian Frikadel Pan a few hours before baking, or even the day before, and let it rest in the fridge. This simple step allows all the wonderful spices and ingredients to meld together more intimately, deepening their individual profiles and creating a more harmonious and complex taste in the final dish. Think of it as a flavor development process – the longer the ingredients have to get acquainted, the richer the end result will be. When you’re ready to bake, simply take it out of the fridge and proceed with the instructions. This technique is a game-changer for maximizing the authentic Indonesian essence of your Frikadel Pan.
Did you try this delicious **Indonesian Frikadel Pan** recipe? I would absolutely love to see your culinary creations! Don’t forget to tag #byandreajanssen on Instagram! I genuinely enjoy seeing what you make and regularly share some of the most beautiful photos from my community. Your feedback is incredibly valuable to me and helps other home cooks discover and enjoy these recipes. If you liked this recipe, please consider leaving a rating on the recipe card below! Your stars and comments make a huge difference.
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📖 Recipe: Easy Indonesian Frikadel Pan
RECIPE CARD
Andréa
Pin Recipe
10
minutes
45
minutes
55
minutes
Dinner, Main Course, Snack
Indonesian, Dutch-Indonesian
4
persons
592
kcal
Prevent your screen from going dark
Ingredients
-
1
tablespoon
butter,
for greasing the baking dish -
1
tablespoon
vegetable oil -
1
onion,
finely chopped -
4
cloves
garlic,
pressed -
1
teaspoon
sambal oelek -
¼
cup
milk -
1
beef stock cube -
1 ¼
pound
ground beef -
1
teaspoon
ground cloves -
½
teaspoon
ground nutmeg -
1
tablespoon
Kecap Manis,
sweet soy sauce -
½
tablespoon
celery salt -
2
eggs,
size L -
¼
cup
milk,
lukewarm -
1
pound
mashed potatoes
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
-
Preheat your oven to 350 ℉ (175 °C). This ensures the oven is at the correct temperature for even baking. -
Generously grease an 8 x 8 inch (20 x 20 cm) baking dish with butter. This prevents sticking and helps form a nice crust.1 tablespoon butter -
Heat the vegetable oil in a frying pan over medium heat.1 tablespoon vegetable oil -
Add the finely chopped onion, pressed garlic, and sambal oelek to the pan. Sauté for about 2 minutes until fragrant and softened, but not browned.1 onion,
4 cloves garlic,
1 teaspoon sambal oelek -
Gently warm the ¼ cup of milk (ensure it’s not boiling hot). Crumble in the beef stock cube and stir until it completely dissolves. This infused milk will add richness and flavor.¼ cup milk,
1 beef stock cube -
Place the ground beef in a large mixing bowl, preparing for all the delicious additions.1 ¼ pound ground beef -
To the ground beef, add the ground cloves, ground nutmeg, Kecap Manis, celery salt, two large eggs, the warm milk with dissolved stock cube, the sautéed onion mix, and the mashed potatoes.1 teaspoon ground cloves,
½ teaspoon ground nutmeg,
1 tablespoon Kecap Manis,
½ tablespoon celery salt,
2 eggs,
¼ cup milk,
1 pound mashed potatoes -
Using a sturdy spoon or your clean hands (for best results), thoroughly mix all the ingredients until they are well combined and uniform. Be sure not to overmix, as this can make the meatloaf tough. -
Transfer the Frikadel Pan mixture into the prepared baking dish. Gently press it down and smooth the top with the back of a spoon or your hand to ensure even baking and a beautiful presentation. -
Bake in the preheated oven for 40-45 minutes. The Frikadel Pan should be beautifully golden brown on top and cooked through. A meat thermometer inserted into the center should read 160°F (71°C) for ground beef.
Notes
- Appetizer Cubes: Once cooled slightly, cut the Frikadel Pan into small, bite-sized cubes. Serve them on a platter with toothpicks for an exotic and flavorful snack or party appetizer.
- With Salad or Atjar: Pair slices with a light and refreshing fresh cucumber salad or a side of sweet and sour atjar (pickled vegetables) to balance the rich flavors.
- Complete Meal with Rice: For a hearty and satisfying main course, serve generously sliced Frikadel Pan with steaming white rice or a flavorful dish like nasi goreng.
- Sauce Pairing: Elevate the experience by serving it with a dollop of homemade satay sauce or your favorite peanut sauce on the side for an extra layer of Indonesian authenticity.
2. Want a Lighter Version? If you’re looking to reduce the fat content or prefer a different flavor profile, you can easily adapt this recipe. Replace part of the ground beef with minced chicken or turkey. This will result in a slightly lighter texture and a milder flavor, which can be just as delicious while maintaining the distinct Indonesian spice notes.
3. Frikadel Pan vs. Meatloaf – What’s the Difference? While often referred to as Indonesian meatloaf due to its shape and oven-baked method, the Frikadel Pan has distinct characteristics. The most significant difference lies in its texture: it’s considerably softer and creamier than a traditional Western meatloaf, thanks to the generous inclusion of mashed potatoes in the mixture. Furthermore, its flavor profile is uniquely Indonesian, infused with warm, aromatic spices like cloves, nutmeg, a hint of heat from sambal, and the savory sweetness of kecap manis. This creates a more complex and exotic taste compared to typical meatloaf seasonings. It’s truly a meatloaf with an exciting Indonesian twist!
4. Storage and Reheating: Proper storage ensures you can enjoy your Frikadel Pan for days to come:
- Cool First: Always allow the Frikadel Pan to cool completely at room temperature before storing.
- Refrigerator: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezer: For longer storage, slice the Frikadel Pan into individual portions and wrap each tightly in plastic wrap, then place in a freezer-safe bag or container. It can be kept in the freezer for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: To reheat, place slices in an oven preheated to 320 °F (160 °C) and warm for about 15-20 minutes, or until heated through and the top is slightly crisp again. You can also microwave individual portions, though the crust won’t be as crispy.
Nutrition
Calories:
592
kcal
Carbohydrates:
30
g
Protein:
31
g
Fat:
38
g
Saturated Fat:
15
g
Polyunsaturated Fat:
3
g
Monounsaturated Fat:
15
g
Trans Fat:
2
g
Cholesterol:
194
mg
Sodium:
1404
mg
Fiber:
3
g
Sugar:
7
g
Vitamin A:
263
IU
Vitamin C:
26
mg
Iron:
4
mg
Indonesian meatloaf, easy recipe, comfort food, Dutch-Indonesian, ground beef, savory, oven-baked
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Explore More Delicious Indonesian Recipes
If you’ve enjoyed the rich and comforting flavors of this Frikadel Pan, you’re in for a treat! Indonesian cuisine is incredibly diverse and vibrant, offering a world of delicious dishes to explore. Here are three more fantastic Indonesian recipes that are sure to tantalize your taste buds and bring the exotic flavors of Southeast Asia to your kitchen:
- Gado Gado with Peanut Sauce
- Creamy Indonesian Slow Cooker Beef Rendang
- Indonesian Noodle Salad {with shrimp}
Dive deeper into the world of Indonesian flavors and expand your culinary repertoire with these exciting dishes!