GERMAN SAUERKRAUT ROLL
This is grilled and makes a nice meatloaf shape that can be carved into slices as an elegant grilled dinner item with a sauerbraten type of gravy or made into German burgers by serving on a bun, with an extra slice of swiss melted on top. It's different, to be sure, but in a good way, and it is delicious and all my family enjoyed.
Provided by PalatablePastime
Categories Meatloaf
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Prepare grill for indirect cooking.
- Saute onion and garlic until onion is translucent.
- Allow to cool, then mix in meats, mustard, salt and pepper.
- Oil or spray a cookie sheet sized piece of wax paper.
- Evenly spread out meat into a rectangle about 1/2 inch thick.
- Layer cheese and sauerkraut over the surface of the meat.
- Carefully roll meat up as a jelly roll, pinching sides and seams closed.
- Place on grill away from direct heat and cook until center of roll registers 160F on a meat thermometer, about 75 minutes.
- Allow to stand 15-20 minutes before slicing.
Nutrition Facts : Calories 521.3, Fat 40.8, SaturatedFat 16.6, Cholesterol 129.9, Sodium 1243.7, Carbohydrate 7, Fiber 2, Sugar 1.8, Protein 30.3
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