Dutch Meatloaf
INGREDIENTS:
1/2 lb Mushrooms, sliced 1 c Bacon, coarsely chopped
1 c Polish sausage, sliced 1/4 c Water
2 lb Sauerkraut 5 ea Peppercorns
1/2 lb Beef or pork 1 ea Bay leaf
1 ea Apple, lg, peeled/sliced 6 ea Potatos, steamed
20 oz Can tomatoes
1/2 lb Mushrooms, sliced 1 c Bacon, coarsely chopped
1 c Polish sausage, sliced 1/4 c Water
2 lb Sauerkraut 5 ea Peppercorns
1/2 lb Beef or pork 1 ea Bay leaf
1 ea Apple, lg, peeled/sliced 6 ea Potatos, steamed
20 oz Can tomatoes
(1c leftover meat may be subst for beef/pork) Squeeze sauerkraut or, if canned, drain. In a large casserole put sauerkraut, mushrooms, apple, tomatos, peppercorns, bay leaf & 1/4 c water. Cover and simmer for 75 minutes. Add sausage, meat and bacon. Simmer 1 hour longer. Serve with steamed potatos. Steamed Potatos: Boil peeled potatos in salted water to cover, with a spoonful of butter added. When cooked drain, add butter and teaspoon of chopped dill and let stand covered for 5 minutes. Mrs. Louis Radaj