Ham

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.

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




  • cup unsweetened applesauce
  • Nutritional Information
    • Nutritional analysis per serving (6 servings)


      390 calories; 20 grams fat; 6 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 23 grams carbohydrates; 2 grams dietary fiber; 6 grams sugars; 26 grams protein; 126 milligrams cholesterol; 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.
      Powered by Edamam

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Preparation

  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.
  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.
  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.
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