Choucroute Loaf

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This recipe for choucroute loaf, vaguely Alsatian in its addition of smoked ham, apples, mustard and caraway to the usual mixture of ground chuck, veal and pork, makes astonishing meatloaf and terrific Sunday lunch sandwiches afterward. Paired with sauerkraut, the dish winks at real choucroute and in some ways is even more delicious. For finicky kids, provide a side dish of mashed potatoes.

choucroute

Preparation of Choucroute:

Step 1. Preheat the oven to 350 degrees. In a large skillet, heat the oil and cook the onion over medium heat until it is soft, about 4 minutes. Add the apple and garlic and cook, stirring, for two minutes more. Cool the mixture for a few minutes.

Step 2. In a large mixing bowl, gently combine the onion, apple and garlic mixture, meats, bread crumbs, 2 tablespoons of the horseradish, mustard, thyme, caraway seeds, pepper and eggs. Shape the meat into a 9-by-5-inch loaf or just pat into a 9-by-5-inch loaf pan, smoothing the top.

Step 3. In a small bowl, stir together the applesauce and the remaining horseradish. Spread over the meatloaf and bake until the loaf is firm and brown, about 1 hour.

Choucroute Loaf

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Serves: 6 Prep Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 1 tablespoon vegetable oil
  • 1 onion, chopped
  • 1 tart apple, peeled, seeded and coarsely chopped
  • 2 garlic cloves, minced
  • ¼ pound smoked ham, minced
  • 1 ¼ pound mixture of ground chuck, pork and veal
  • 1 cup rye bread crumbs
  • 4 tablespoons prepared horseradish
  • 1 tablespoon grainy Dijon mustard
  • 1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme leaves
  • 1 teaspoon caraway seeds
  • ½ teaspoon coarsely ground black pepper
  • 2 eggs, lightly beaten
  • ⅓ cup unsweetened applesauce

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