German Meatloaf with Cheese and Sauerkraut – Simple and Scrumptious

German meatloaf usually contains a mix of ground beef and pork, but my recipe has a few tasty adaptations from what you may expect. I use lean, grass-fed ground beef along with sauerkraut, Swiss cheese, onion, bread crumbs, pickle relish, Worcestershire sauce, eggs, and caraway seeds for a delicious combination with how those seasoned ingredients come together. In this post, I will share this recipe as well as timesaving tips and tricks for this easy German meatloaf with cheese and sauerkraut.

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There are two ways that you can assemble this main dish. You can prepare this recipe by rolling up the ground beef mixture like a filled jelly roll is one method. This sounds like a messy process, but it helps using a large sheet of aluminum foil. You just pat the meat mixture in place and shape into a rectangle before filling and rolling it up.

Another method to shape this meatloaf is just patting the meat mixture into a 10″ square Corning dish with a lid. Start by placing a layer of the ground beef mixture at the bottom and topping with sauerkraut for the second layer before adding another layer with the ground beef mixture and a finally topping using half of the cheese.

If you enjoyed this German-inspired meatloaf recipe, please share this blog post with your friends and family and leave a comment below. You also may want to try my crockpot meatloaf, which is another one of those wonderful dinners you can make ahead of time when you are running short of time. Also, don’t forget to subscribe to my blog for more delicious home-tested recipes.

German Meatloaf

1 lb. of lean ground beef
2 large eggs, beaten
1 cup of bread crumbs
4 tablespoons of finely chopped onion
2 tablespoons of pickle relish
1 teaspoon of caraway seeds
1 cup of cooked, drained seasoned sauerkraut (recipe below)
½ cups of shredded Swiss cheese
2 teaspoons of Worcestershire sauce
½ teaspoons of salt

Seasoned Sauerkraut

1 can of sauerkraut (27 oz.) cooked and drained
2 tablespoons of sugar
½ teaspoons of black pepper
1 small onion, finely chopped
3 tablespoons of extra virgin olive oil
1 teaspoon of caraway seeds

To Prepare the Meatloaf:

Put all the meatloaf ingredients (except for the sauerkraut and cheese) together in a large mixing bowl and thoroughly combine.

Get a large sheet of aluminum foil and spread the meat mixture to form a rectangle about the size of six x 8-inches. Press it down to about that size.

Next, add half of the cheese as evenly as possible over the meat.

Now you are going to want to roll this meatloaf up like a jelly roll. Start at the short side and roll into that jelly roll shape.

You can leave the foil on or remove it and place in a covered casserole dish.

Bake in a 350-degree oven for about 30-40 minutes, depending on how your oven is regulated.

Sprinkle on the remaining cheese toward the end of baking time (25-30 minutes). You want the cheese golden on top and melted.

To Prepare the Seasoned Sauerkraut:

Cook and drain the sauerkraut.

Fry the finely chopped onion in the olive oil until golden brown.

Now add the drained, cooked sauerkraut, sugar, black pepper, and caraway seeds and mix through. Cook this for about 30 minutes.

ENJOY!

German meatloaf usually contains a mix of ground beef and pork, but my recipe has a few tasty adaptations with sauerkraut, cheese and unique seasonings from what you may expect.

Course:

Dinner, Main Dish, Main Entree

Cuisine:

German

Keyword:

cheese and sauerkraut, easy meatloaf recipe, german meatloaf, how to make german meatloaf, meatloaf with cheese and sauerkraut, seasoned sauerkraut

Author: Mary Balandiat

• 1
  lb.
  of lean ground beef
• 2
  large eggs
  beaten
• 1
  cup
  of bread crumbs
• 4
  tablespoons
  of finely chopped onion
• 2
  tablespoons
  of pickle relish
• 1
  teaspoon
  of caraway seeds
• 1
  cup
  of cooked
  drained seasoned sauerkraut (recipe below)
• ½
  cups
  of shredded Swiss cheese
• 2
  teaspoons
  of Worcestershire sauce
• ½
  teaspoons
  of salt
• Seasoned Sauerkraut
• 1
  can of sauerkraut
  27 oz. cooked and drained
• 2
  tablespoons
  of sugar
• ½
  teaspoons
  of black pepper
• 1
  small onion
  finely chopped
• 3
  tablespoons
  of extra virgin olive oil
• 1
  teaspoon
  of caraway seeds

2. Put all the meatloaf ingredients (except for the sauerkraut and cheese) together in a large mixing bowl and thoroughly combine.

3. Get a large sheet of aluminum foil and spread the meat mixture to form a rectangle about the size of six x 8-inches. Press it down to about that size.

4. Spread the sauerkraut over the meat.

   Next, add half of the cheese as evenly as possible over the meat.

5. Now you are going to want to roll this meatloaf up like a jelly roll. Start at the short side and roll into that jelly roll shape.

6. You can leave the foil on or remove it and place in a covered casserole dish.

7. Bake in a 350-degree oven for about 30-40 minutes, depending on how your oven is regulated.

8. Sprinkle on the remaining cheese toward the end of baking time (25-30 minutes). You want the cheese golden on top and melted.

9. To Prepare the Seasoned Sauerkraut:

10. Cook and drain the sauerkraut.

11. Fry the finely chopped onion in the olive oil until golden brown.

12. Now add the drained, cooked sauerkraut, sugar, black pepper, and caraway seeds and mix through. Cook this for about 30 minutes.

13. ENJOY!