Choucroute Loaf
Choucroute Loaf is a delightful twist on traditional meatloaf, blending the comforting flavors of Alsatian cuisine with a creative edge. Smoky ham, tart apples, and caraway seeds add complexity, while the rye crumbs and horseradish elevate it to a new level of deliciousness.
Ingredients
- 1¼ pounds of a blend of ground chuck pork, and veal
- ¼ pound smoked ham finely minced
- 1 onion chopped
- 1 tart apple peeled, cored, and coarsely chopped
- 2 garlic cloves finely minced
- 1 cup rye bread crumbs
- 4 tablespoons prepared horseradish divided
- 1 tablespoon grainy Dijon mustard
- 1 tablespoon fresh thyme chopped, or 1 teaspoon dried thyme leaves
- 1 teaspoon caraway seeds
- ½ teaspoon coarsely ground black pepper
- 2 eggs lightly beaten
- ⅓ cup unsweetened applesauce
- 1 tablespoon vegetable oil
Instructions
- Prepare the Aromatics
- Preheat your oven to 350°F (175°C). Heat the vegetable oil in a large skillet over medium heat. Sauté the chopped onion until softened, approximately 4 minutes. Add the apple and minced garlic, stirring frequently, and cook for an additional 2 minutes. Allow the mixture to cool slightly.
- Combine the Ingredients
- In a large mixing bowl, gently mix the sautéed onion, apple, and garlic with the ground meats, minced smoked ham, rye bread crumbs, 2 tablespoons of horseradish, mustard, thyme, caraway seeds, black pepper, and eggs. Form the mixture into a 9-by-5-inch loaf or press it into a loaf pan of the same size, ensuring the top is smooth.
- Add the Glaze and Bake
- In a small bowl, blend the applesauce with the remaining 2 tablespoons of horseradish. Spread this mixture evenly over the meatloaf. Bake in the preheated oven until the loaf is firm and evenly browned, approximately 1 hour.
- This rendition retains the integrity of the original recipe while introducing a refined, professional tone.