Midwestern German Meatloaf |
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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 6 |
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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. 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:
1. Preheat oven to 350°F.
2. In a large mixing bowl combine all of the ingredients. (Go on - use your hands - you can't make meatloaf any other way!).
3. Form meat mixture into a loaf and place into a casserole dish.
4. Bake for 50-60 minutes.
5. Nice with scalloped potatoes and steamed green beans.
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