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  • Writer's pictureLeigh

How to Make a German Style Meatloaf

This is a meatloaf with a German twist in honor of Oktoberfest. The meatloaf is quite good. It's moist, and the meat mixture contains many of the "Oktoberfest" flavors you'd expect. The meatloaf is filled with a red cabbage and apple mixture, which I found at my local Aldi (you can also get it at Lidl and large markets). If you'd prefer, you can use sauerkraut, which also works well. To top the meatloaf, I mix up a simple, 30-second mustard sauce. The meatloaf makes a great dinner with mashed potatoes, or try it with German potato salad. Enjoy!

German Meat Loaf

German Meat Loaf -- Serves 6+

1 medium onion, chopped

1/4 cup of dill pickle relish

2 eggs

1 tablespoon of Worcestershire sauce

1/2 cup of quick oats

1/2 teaspoon of salt

1/4 teaspoon of pepper

1 - 1 1/4 pounds of ground beef (93 percent lean)

2 tablespoons of grainy Dijon mustard

2 tablespoons of bacon crumbles

1 teaspoon of paprika

1 tablespoon of parsley flakes

1 15 ounce can (or jar) of sauerkraut, drained or 1 1/2 cups of jarred red cabbage and apples

Topping

1 cup of light sour cream

2-3 tablespoons of grainy Dijon mustard

Preheat the oven to 350 degrees and coat a large baking dish with non-stick cooking spray. In a large bowl, combine all of the meatloaf ingredients, mixing them well with a wooden spoon until everything is well incorporated and the mixture binds together. Let the meatloaf mixture sit for about 10 minutes and then stir it again. Tear off a large sheet of waxed paper and place it on the counter. Dump the meatloaf mixture onto the waxed paper and then pat it out into a rectangle roughly 10 inches long and 6 inches wide. Spread the sauerkraut or red cabbage mixture evenly on top of the meatloaf mixture, stopping about 1/2 inch from the edges. Using the waxed paper, roll up the meatloaf, like a jelly roll, starting with a short side and tucking any stray sauerkraut or cabbage back inside as you roll. You can use the waxed paper to lift the rolled meatloaf and place it seam-side down in the prepared baking pan. Bake the meatloaf for about 50 minutes or until the top is browned and the meatloaf is cooked through. Mix the topping ingredients in a small bowl or measuring cup and spread the topping on the meatloaf. Return the meatloaf to the oven for 10 minutes and then let it cool for 10-15 minutes before serving it.

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