My boyfriend got back from Germany after the Summer holiday and brought me some typical products. Among the many things he got for me there was a bag of sauerkraut and German meatloaf.
To “impress” him I decided to prepare a small and simple German dinner, so the other night I cooked the meatloaf and sauerkraut following a recipe I found online.
Here is what I made.
Ingredients (serves 1):
- 200 gr German meatloaf
- 1 bag of sauerkraut
- 1 tbsp shortening
- 1 tbsp fennel seeds
- 1 egg
- 1 tsp. oil
Rinse the sauerkraut then squeeze out the water and place it in a pan.
I used my new LeCreuset saucepan…I so love it! Strong and reliable as usual!
Add about 1/2 cup of water and cook the sauerkraut on low for about 20 minutes. Then remove from heat and add 1 tbsp of what my bf says it’s a “special type of fat” his mom uses, but that, let me be honest, it’s just shortening…I still let him believe he brought some rare kind of fat from Germany…:p
Add the fennel seeds, stir and set aside.
Pre-heat oven at 180 C, place the meatloaf on a baking tray covered with parchment paper
and bake for about 20-30 min or until it gets a nice golden-brown color on top.
Meanwhile fry one egg side up on a non stick pan or cast iron skillet with 1 tsp of olive oil. Season with salt.
Serve the meatloaf with the egg on top and a side of sauerkraut!