German style meatloaf

Yield: 1 Servings

Measure Ingredient
2 pounds Lean ground beef (NOTE: I use 1.5 pounds ground round and .5 pound ground pork)
2 cups Caraway rye bread (about 4 slices), torn into small pieces
1 can (8 oz) sauerkraut, liquid reserved (get a good brand, or better, a jar or bag from the dairy case!)
½ cup Minced onion
2 Eggs
2 teaspoons Salt
¼ teaspoon Pepper

Mix beef and bread. Add onion, eggs, sauerkraut, salt and pepper, and mix well. Add enough water to reserved sauerkraut liquid to make ½ cup and mix in with rest of ingredients. For best results, handle as gently and as little as possible.

Put meat into a 9x5 inch loaf pan, smoothing top to flatten.

I like to liberally sprinkle the top with Paul Prudhomme's Magic Brightening for beef before putting into oven. Paprika, or plain pepper would be good, too.

It makes the "crust" on top good! :) Bake in 350 degree F. oven for 1½ hours.

Let set for 10 minutes before slicing to serve.

ps don't be afraid to put in a bit of garlic, some tobasco, or whatever you think

might go good...but start subtle so you don't overwhelm the simple taste.

It doesn't matter if you hate sauerkraut, you can still like this! :) Posted to EAT-L Digest 08 Jan 97 From: Elizabeth Stevens <cccamper@...> Date: Thu, 9 Jan 1997 18:17:19 -0500

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