Midwestern German Meatloaf

Name: Midwestern German Meatloaf
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 6 serving(s)
Ingredients: 1 1/2 lbs lean ground beef; 1/2 lb ground pork; 16 ounces sauerkraut, rinsed and drained; 2 cups rye breadcrumbs (soft, not dry); 2 eggs, beaten; 1/2 cup onion, minced; 1/2 cup milk; 2 teaspoons grainy mustard; 1 teaspoon caraway seed; 1/2 teaspoon black pepper

Submitted by Acerast

"I clipped the original recipe from the newspaper many years ago. It is another from Marcia Adams. I've changed it a bit since then, but not much...it is hard to improve on anything by Marcia Adams."

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Ready In:: 1hr
Ingredients:: 10
Serves:: 6

ingredients

1 ¹⁄₂ lbs lean ground beef
¹⁄₂ lb ground pork
16 ounces sauerkraut, rinsed and drained
2 cups rye breadcrumbs (soft, not dry)
2 eggs, beaten
¹⁄₂ cup onion, minced
¹⁄₂ cup milk
2 teaspoons grainy mustard
1 teaspoon caraway seed
¹⁄₂ teaspoon black pepper

directions

Preheat oven to 350°F.
In a large mixing bowl combine all of the ingredients. (Go on - use your hands -- you can't make meatloaf any other way!).
Form meat mixture into a loaf and place into a casserole dish.
Bake for 50-60 minutes.
Nice with scalloped potatoes and steamed green beans.

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Reviews

This was a nice meatloaf but strong in sauerkraut flavor. When you have a taste for sauerkraut this is a nice recipe to go for. I also served it with grainy mustard on the side for extra flavor.

MA HIKER