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
Ground chuck and brats
Adding the wet ingredients
Loaf formed
Meatloaf done
My Plate
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
