rueben meatloaf

Rueben Meatloaf

 

2 lb. mix of ground beef and sausage, I used a lb. of each

16 oz. sauerkraut, chopped

1 medium onion, diced

¼ cup diced dill pickles

2 eggs

1 heaping Tbs. each of mustard, catsup and mayonnaise

1 Tbs. caraway seeds

1 tsp. salt

½ tsp. fresh ground pepper

2 cups rye bread crumbs, fresh, not dry

½ cup shredded Swiss cheese

¼ cup milk.

 

Mix all but the last 3 ingredients until mixed well. Then work in the bread crumbs, then the cheese and finally add the milk and mix well. Form into a loaf and I like to let mine chill in the fridge several hours before smoking. I do not rinse the sauerkraut.

 

Do on your smoker to an IT of 160 deg. F; I put mine on my Traeger when it was 250 deg.at grill level. I then eased it up until it was 350 deg. It took just about 1 ½ hours to get done.

 

This was my favorite ingredients from several recipes. It turned out good and we like it sour the way it was. If you don’t want it so sour rinse the kraut and you could add some brown sugar to balance it out.

 

If you want to get a little fancy mix all but the kraut and cheese then flatten it out; spread kraut and cheese over then roll like a jelly roll.

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