Choucroute Loaf
- Total Time
- 1 hour 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1tablespoon vegetable oil
- 1onion, chopped
- 1tart apple, peeled, seeded and coarsely chopped
- 2garlic cloves, minced
- ¼pound smoked ham, minced
- 1¼pound mixture of ground chuck, pork and veal
- 1cup rye bread crumbs
- 4tablespoons prepared horseradish
- 1tablespoon grainy Dijon mustard
- 1tablespoon chopped fresh thyme or 1 teaspoon dried thyme leaves
- 1teaspoon caraway seeds
- ½teaspoon coarsely ground black pepper
- 2eggs, lightly beaten
- ⅓cup unsweetened applesauce
Nutritional analysis per serving (6 servings)
390 calories; 21 grams fat; 6 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 3 grams polyunsaturated fat; 23 grams carbohydrates; 3 grams dietary fiber; 7 grams sugars; 27 grams protein; 506 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- 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.
Private Notes
Comments
This week's meals are already planned but will try this next week.
To address the moisture, I will cover a cooling rack with aluminum foil then poke small holes in the foil. The rack goes over a sheet pan and the free form loaf is set onto the foil. This allows heat to circulate around the loaf and the fat drains into the sheet pan.
I may also cook at 375 rather than 350.
Absolutely delicious. I let it sit in the fridge for a half hour to firm up before putting it in the loaf pan and that helped with the moisture. I served it with the parsnip erase recipe from the New York Times and it was perfect. Even my picky eater boyfriend ate it all.
Glad for the advice to extend the cooking time--came out nicely browned and firm after 1 hour and 15 minutes. An unusual set of flavors for an autumn dish served with acorn squash and sauerkraut.
Made as directed (sans veal). I rarely salt food and found this would have benefitted from salt in the prep. Other than that, it's a winner. LOVE the horseradish/applesauce blend.
Enjoyed the inspiration this recipe afforded. Don’t hate me, but felt free to adapt recipes. Used diced Wellshire ham and locally sourced ground pork. Went with bread crumbs, eggs, thyme and mustard as suggested. After that adapted in Asian direction. Sautéed diced shallot in a bit of bacon fat, once softened added diced cilantro stems. Sauté got mixed in with the diced ham and pork. Hit the mix with healthy dose of fish and soy sauce. Hour at 350 was perfect. Very, very moist.
I thought this was delicious. Made as written but without the veal.