Receta Sauerbraten (ish) Meatloaf
Motivated by a desire to have sauerbraten, I created this recipe after debating between making meatloaf or sweet-and-sour meatballs. The gingersnaps, brown sugar and vinegar in the meatball sauce seemed like a similar flavor profile to sauerbraten, thus the birth of my new favorite dish. I love this meatloaf. It is easier and less time consuming to make than traditional sauerbraten, but it tastes very similar. Red cabbage and applesauce (not pictured) are my favorite sides for any form of sauerbraten. I also love to serve it with a starch to coat in the tasty gravy. I prefer spaetzle, but egg noodles or mashed potatoes are also great. I make a large batch of sauce that I use as both a gravy for the spaetzle or other starch and a glaze for the meat. In fact, I like to divide my meatloaf mix and make two small meatloaves instead of one larger one to speed the cooking time and have more surface area for the glaze/gravy to cover. The recipe is versatile. You can reduce the amounts for the sauce if you’d like less. You can (and should) adjust the amount of seasonings to your taste. You can adjust the amount of fillers or even change the type of fillers you use (ie. bread crumbs instead of oats). However, you need to have the gingersnaps crumbs and vinegar to have a similar dish. Don’t have any gingersnaps on hand? You can make your own version, just make up a batch of Molasses Crinkles and be sure to use the cloves.
Recipe: Sauerbraten (ish) Meatloaf
Ingredients:
2 lb. lean ground beef
3/4 c. +/- oats, crushed
1/4 c. +/- gingersnap crumbs
2 eggs, lightly beaten
1/4 c. ketchup
1 medium onion, minced or grated
1 carrot, shredded or grated (optional)
salt, to taste
pepper, to taste
Sauerbraten sauce
Instructions:
Preheat oven 350 degrees F.
Combine all ingredients except sauerbraten sauce in a large bowl.
Form into one loaf or two loaves and place in a greased/sprayed baking dish.
Bake until the internal temperature reaches 165 degrees (160 is the min. it should reach for 5 minutes, above assures that it was at 160 for at least 5 minutes). Cooking time will vary depending on one or two loaves, etc. but anticipate 45 minutes minimum.
About 5 to or so before removing from oven, coat the meatloaf with the sauerbraten sauce/glaze.
Allow to rest for several minutes before cutting.
Serve with more of the sauce/gravy over the slices.
Copyright © 2014. Recipe by Paula, A Simple Home Cook.
Recipe: Sauerbraten Sauce (Gravy and Glaze)
Ingredients:
- 1 Tbsp. butter
- 1 med. onion, diced or minced
- 1/3 +/- c. red wine vinegar
- 1/3 +/- c. cider vinegar
- 1/2 +/- c. brown sugar
- 1 quart beef or vegetable stock, homemade or low-sodium
- 1 bay leaf
- 1 1/4 c. gingersnap crumbs
- salt, to taste
- pepper, to taste
Instructions:
In a heavy-bottomed pot or skillet, melt butter.
Add onion and cook until soft and translucent.
Add vinegars and brown sugar.
Once brown sugar has become part of the liquid, add the stock.
Slowly add the gingersnap crumbs, stirring to incorporate without many lumps.
Bring mixture to a boil for a few minutes.
Add salt and pepper (if desired) and continue to simmer until sauce is at desired thickness and has clarified.
Taste to adjust seasoning.
Use an immersion blender to further pulverize onion, if desired. (I don’t do this).
Serve over meatloaf and spaetzle, noodles, potatoes, etc.
Copyright © 2014. Recipe by Paula, A Simple Home Cook.