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“This is grilled and makes a nice meatloaf shape that can be carved into slices as an elegant grilled dinner item with a sauerbraten type of gravy or made into German burgers by serving on a bun, with an extra slice of swiss melted on top. It's different, to be sure, but in a good way, and it is delicious and all my family enjoyed.”
1hr 30mins

Ingredients Nutrition


  1. Prepare grill for indirect cooking.
  2. Saute onion and garlic until onion is translucent.
  3. Allow to cool, then mix in meats, mustard, salt and pepper.
  4. Oil or spray a cookie sheet sized piece of wax paper.
  5. Evenly spread out meat into a rectangle about 1/2 inch thick.
  6. Layer cheese and sauerkraut over the surface of the meat.
  7. Carefully roll meat up as a jelly roll, pinching sides and seams closed.
  8. Place on grill away from direct heat and cook until center of roll registers 160F on a meat thermometer, about 75 minutes.
  9. Allow to stand 15-20 minutes before slicing.

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