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.
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, ½ 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.
Notes
Leftovers will make great sandwiches, and will keep refrigerated for up to one week in an airtight container.