Sauerkraut meatloaf



      1 (16 oz.) can sauerkraut

      1 med. onion, diced

      2 eggs

      1/3 c. milk

      1 tbsp. prepared mustard

      1 tsp. salt

      1 tsp. thyme

      1/8 tsp. pepper

      1 ½ lb. ground chuck

      ½ lb. sausage

      2 c. rye bread crumbs

      1/3 c. catsup

      1/3 c. brown sugar


      Drain kraut well and snip up fine, dice up the onions and place in a small bowl along with the dry ingredients. Mix up the ground chuck and sausage in a large bowl, add in the kraut, onions, and seasoning and mix well. Add all the wet ingredients and mix well. Finally add in the rye bread crumbs a little at a time and incorporate. Form into a loaf and I like to let mine set in the fridge for an hour or two before cooking.


Cook your favorite way or as I did. I smoked it for ½ hour on smoke mode 175 deg. I then went to 275 deg. After a ½ hour mine seemed to be coming up slow so I went to 300 deg. to finish to 155 deg. IT. Total cook time was 1 ½ hours. Best to cover with foil and let set for 10 minutes before slicing.

Note: I thought it was a tad sweet so if you want more sour cutback or omit the brown sugar.