Nothing says home like Mom’s meatloaf with sauerkraut and tomatoes, or comfort food. While a traditional meatloaf is good, one that is stuffed with goodies like tomatoes and sauerkraut is even better. When I first started making this years ago, I was not a lover of brined cabbage. Otherwise known as sauerkraut, but this recipe made me a convert. Even if you have picky eaters in your household meatloaf stuffed with sauerkraut and tomatoes can be deconstructed by the diner on their plate.
Meatloaf stuffed with sauerkraut and tomatoes is an easy recipe to execute but it still looks like you spent a ton of time in the kitchen. The leftovers are phenomenal, and this recipe makes enough for two dinners plus some lunchtime sandwiches.
Find one medium onion, and one green bell pepper. Chop finely, and cook in a pan over medium heat until softened. Set aside a few minutes to cool while you gather the rest of your ingredients. In a mixing bowl combine the ground beef, eggs, brown sugar, yellow mustard, pepper, ketchup, bread crumbs, and cooked vegetables. Mix well until combined.
Preheat the oven to 350-degrees.
Since this is a stuffed meatloaf we will have to find two 12 – 15-inch lengths of tin foil. Join these together by making a “seam” by folding the longest edges together two or three times then spread out so you have one large piece of tin foil.
Take your meatloaf into a roughly 12-inch by 15-inch rectangle. Drain your can of diced tomatoes. Spread out the tomatoes onto the meat. It is up to you how much you would like, but I usually use about the entire can as we like tomatoes.
Next, you will do the same thing with the sauerkraut. You can also adjust the amount to your liking. Reserve the sauerkraut juice.
Next we are going to roll the meatloaf tomatoes and sauerkraut into an actual loaf of meat. Start from the long side closest to you, use the tin foil by lifting, and rolling the meat. The first roll will get you half way to the finish line, so once you do this place your baking sheet on the other side so that the next roll will finish it but gently slide the meatloaf onto the baking sheet as you do the last roll.
You can use the foil to position the loaf in the middle of the pan. Pat the edges so they are closed, and then pour some of the reserved sauerkraut juice on top of the entire loaf.
Then take the remainder of the ketchup and put on top of the meatloaf. I love to make a crisscross pattern versus covering the entire top. To much ketchup and in my opinion you will drown out the flavors a bit.
Bake uncovered for one hour, and once done remove from oven to let rest for ten minutes prior to serving. Leftovers will make delicious sandwiches, and will keep in airtight container in the refrigerator for up to one week.
Meatloaf with Tomatoes and Sauerkraut
A delicious meatloaf stuffed with tomatoes and sauerkraut. A sweet but savory dinner that's easy to make, and will make the week easier with lots of leftovers.
- 1 tbsp olive oil
- 1 medium onion, finely chopped
- 1 medium green bell pepper, finely chopped
- 2 pounds ground beef
- 2 large eggs
- 1/3 cup brown sugar
- 1 tsp yellow mustard
- 1/2 tsp black pepper
- 1/2 cup ketchup
- 1/2 cup italian seasoned bread crumbs
- 8 ounces sauerkraut, reserve juice
- 1 16-ounce can of diced tomatoes
- 1/4 cup ketchup
- 1/3 cup reserved sauerkraut juice
Finely dice onion and green pepper. Cook in olive oil for a few minutes until softened. Set aside to cool
Preheat oven to 350 degrees. Line a baking sheet with tin foil for easier clean up later.
Combine in a mixing bowl the ground beef, eggs, brown sugar, yellow mustard, black pepper, 1/2 cup ketchup, bread crumbs, and cooked vegetables. Combine well.
Prepare a tin foil rectangle per the instructions above by taking two 15-inch lengths and combining together. Spread out on working surface
Pat out meat into a rectangle on the tin foil into a roughly 12-inch by 15-inch rectangle. Spread the tomatoes and sauerkraut out on the surface evenly, leaving one-inch clear on the edges.
Roll the meat into a loaf by lifting the foil and rolling. Place on baking sheet.
Pour reserved sauerkraut juice on top of the loaf, and top with ketchup.
Bake for one hour or until done. Let rest for ten minutes prior to serving.
Leftovers will make great sandwiches, and will keep refrigerated for up to one week in an airtight container.
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