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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 6 |
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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. Ingredients:
1 small onion, finely chopped |
1 garlic clove, minced |
1 lb ground beef |
1 lb bulk bratwurst (no casings) |
3/4 lb cold pack sauerkraut, drained and squezed dry |
4 ounces shredded swiss cheese |
1 tablespoon dusseldorf mustard or 1 tablespoon other german mustard |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
1 tablespoon butter or 1 tablespoon oil |
Directions:
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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