Meatloaf with cabbage and bread dumplings

Last Updated on August 4, 2024

Classic meatloaf baked in the oven, served sliced together with stewed sauerkraut and homemade sourdough dumplings.

Ingredients:

For homemade meatloaf: 500 g of ground pork belly 500 g ground beef front 3-4 pcs garlic cloves 2 pcs old rolls 2 pcs egg + egg white to coat meatloaf 1 pc larger onions 2 handfuls of breadcrumbs 200 ml of water for pouring 1 dl milk 3 tbsp mustard 3 tsp salt fat to grease a baking dish For sauerkraut stew: 500 g of sauerkraut 40 g lard 20 g smooth flour 1 pk onion 1 tsp ground cumin Sugar salt For the bun: 400 g of coarse flour 1 cup of lukewarm milk 1 pk of croissant 1 pcs of egg 1/2 pcs yeast cubes 1 tsp sugar 1 teaspoon salt mildly salted water to cook dumplings

Procedure:

Prepare the meatloaf; soak the buns in milk, chop the peeled onion finely, preheat the oven to 200 °C.

Fry the onions in a little oil until golden brown. Mix the two piles of meat, add the spices, fried onion, beaten eggs, crushed garlic cloves and salt. Mix everything together again with the squeezed rolls, add a little breadcrumbs, but only enough so that the mixture does not stick too much to your hands.

Shape a classic loaf, carefully place it in a greased baking dish, brush with egg white and slightly pour water.

Bake for 75-80 minutes, basting occasionally with the fat and adding water to the baking dish, when the meatloaf is beautifully browned, it will be ready.

Preparation of stewed sauerkraut:

Pour boiling water over sauerkraut, add cumin, salt and simmer until semi-soft, stirring occasionally.

Fry the finely chopped onion in hot fat until pink, dust with flour and stir it into the cabbage. Stirring occasionally, finish the stew until tender.

Sweeten the cabbage at the end of the stewing and add salt as needed.

Preparation of bread dumplings:

Take some lukewarm milk into which stir in the sugar and crumble the yeast, let the sourdough rise.

Cut the rolls into small cubes, in a bowl pour the rest of the milk in which whisk the egg, let the cubes soak.

To the rolls add the flour, salt, sourdough and work out the dough, let it rise preferably under a clean cloth towel, it must double its volume.

From the risen dough make three smaller legs, or two larger legs, let it rise for 15-20 minutes under the towel.

Place the dumplings in lightly salted water and cook for about 10 minutes on each side, then remove the dumplings and pierce them with a fork in several places to release the steam.