Let's Talk BBQ
Recipes => Recipes => Beef Recipes => Topic started by: Smokin Don on February 13, 2013, 10:03:56 PM
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Feb 12 2013
I wanted to make a sauerkraut meatloaf before we ate all my homemade kraut. I found a good sounding recipe at cooks.com; it had minimum ingredients so not to mask the sauerkraut taste. I also like the fact it called for rye bread crumbs.
It called for half ground chuck and half sausage but I like to do a 3 to 1 ratio. I bought 1 ½ lbs. of ground chuck from my butcher. I thought I had ½ lb. sausage in the freezer but didn’t so I used two green onion brats.
I get everything ready before mixing up, dice any veggies and place them in a bowl with the seasonings.
I mix the ground chuck and sausage first then add the veggies and seasonings and mix that up some. I then add all the wet ingredients and mix well. Finally adding in the bread crumbs a little at a time and mix to incorporate.
I form it into a loaf in the bowl I mix it in and like to put in the fridge an hour or two before cooking. When I am ready to cook it I spray my favorite meatloaf pan with spam, place the meatloaf on and form into a nice loaf. For this one I added a slice of bacon to the top.
I got it on at 4:00 on smoke 175 deg. for a half hour and then went to 275 deg. At 5:00 it seemed to be coming up slow so I went to 300 deg. By 5:30 it was at 155 deg. IT so pulled it and tented with foil while I made the sides. I had come down with a cold and in the middle of painting wood work so not really into cooking. I cheated and used Bob Evan’s scalloped potatoes and some steamer corn. This all makes for an easy and good meal.
We both liked the meatloaf and will be making this again.
Onions, mustard, thyme, salt, pepper and kraut
(http://i1039.photobucket.com/albums/a474/deains/Traeger%20Food%202013/_2128304_zps90b654c0.jpg)
Ground chuck and brats
(http://i1039.photobucket.com/albums/a474/deains/Traeger%20Food%202013/_2128305_zps9937236d.jpg)
Adding the wet ingredients
(http://i1039.photobucket.com/albums/a474/deains/Traeger%20Food%202013/_2128306_zpsf9b43948.jpg)
Loaf formed
(http://i1039.photobucket.com/albums/a474/deains/Traeger%20Food%202013/_2128308_zpsa1cdd6fa.jpg)
Meatloaf done
(http://i1039.photobucket.com/albums/a474/deains/Traeger%20Food%202013/_2128310_zps78f09432.jpg)
My Plate
(http://i1039.photobucket.com/albums/a474/deains/_2128311_zps5350ae4e.jpg)
Recipe
SAUERKRAUT MEAT LOAF
1 (16 oz.) can sauerkraut
1 med. onion, diced
2 eggs
1/3 c. milk
1 tbsp. prepared mustard
1 tsp. salt
1 tsp. thyme
1/8 tsp. pepper
1 ½ lb. ground chuck
½ lb. sausage
2 c. rye bread crumbs
1/3 c. catsup
1/3 c. brown sugar
Drain kraut well and snip up fine, dice up the onions and place in a small bowl along with the dry ingredients. Mix up the ground chuck and sausage in a large bowl, add in the kraut, onions, and seasoning and mix well. Add all the wet ingredients and mix well. Finally add in the rye bread crumbs a little at a time and incorporate. Form into a loaf and I like to let mine set in the fridge for an hour or two before cooking.
Cook your favorite way or as I did. I smoked it for ½ hour on smoke mode 175 deg. I then went to 275 deg. After a ½ hour mine seemed to be coming up slow so I went to 300 deg. to finish to 155 deg. IT. Total cook time was 1 ½ hours. Best to cover with foil and let set for 10 minutes before slicing.
Note: If you want more sour cut back or leave out the brown sugar
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Looks great Don!
Thanks for the recipe ;)
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Oh boy! That looks soooo good Don!
T
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:P :P :P :P
That looks awesome. Saved. Wife won't eat it but making it anyway
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That really sounds interesting. I've got some kraut fermenting, will have to give this a try. Wife and girls are headed to Cabo next week - a good time for me to experiment. Thanks for the recipe!
David
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um, i take that plate and your have to get yourself another one. sorry. that one just looks to good. :)
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That looks interesting. Thanks for the recipe!
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Don..looks real good..if you had invited me I would have brought you a loaf of fresh made rye bread. Pam .☆´¯`•.¸¸. ི♥ྀ.
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Looks Great Don, I like the recipe :)
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Ditto!
Hmmm... I've got 2 bags of kraut in the fridge..
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:P :P :P :P
That looks awesome. Saved. Wife won't eat it but making it anyway
Same here. My wife doesn't like Meatloaf either.
But I'm definitely making this. Thanks for the recipe!
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When I had a meatloaf sandwich yesterday my second thoughts were maybe a bit too sweet. Next time I may leave out the brown sugar to get a little more sour taste from the kraut. Don
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That's one great looking plate.
Sent from my iPhone 5 using Tapatalk
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I love kraut. Have some in the oven now with pork steaks. Kraut mixed with chopped onions, diced canned tomato's and IG Original. Smoked the steaks in the SRG for a bit and then put in dutch oven with Kraut mixture. Used chicken broth and white wine for the liquid. Will bake for a long time.
Now I can do the meatloaf. Thank you for the recipe. YUMMY!
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Awesome plate of comfort food. Well done sir.
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That looks awesome! I'd eat all that.
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I have this in the oven right now! Lookin forward to eating it.
T
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Dang!! I wish I had some burger thawed out! That looks excellent!!
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Question..
What is the volume of the kraut? 16oz can = ??
I get ours in big bags. Frank's Quality Kraut, out of Ohio I think.
Making this on Monday... W/ ground turkey and turkey sausage, of course. :D
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Dang!! I wish I had some burger thawed out! That looks excellent!!
You should be here in my kitchen...the smell is driving me nutz...( of - course it is a short drive... ;D )
Will be chowin' on it shortly!
T
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Kraut in a meatloaf... Man that has got to be good!
I believe this one just got placed on my "Must Try" list...
and moved to the top!
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Question..
What is the volume of the kraut? 16oz can = ??
I get ours in big bags. Frank's Quality Kraut, out of Ohio I think.
Making this on Monday... W/ ground turkey and turkey sausage, of course. :D
About 2 cups Squirt. Don
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Thank you, sir!
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Dang this really sounds good! A must try for sure!
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I did this last nite - in the oven...it was PHENOMENAL!!!!
It would have been better in the Yoder, or PBC - but...I was being "cold-lazy" :D and...it looked like it was going to rain - so we popped it in the oven.
The recipe is not only a keeper =- but I have plans on using it as the basis for a shepard's pie type of dish.
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Seriously, WOW! Two of my favorite things and honestly a combination I have never thought of (except for separate on a plate at the same time). This one is going on my "too make" list for sure.
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That looks really good comfort food.