German Sauerkraut Roll

This is grilled and makes a nice meatloaf shape that can be carved into slices as an elegant grilled dinner item with a sauerbraten type of gravy or made into German burgers by serving on a bun, with an extra slice of swiss melted on top. It's different, to be sure, but in a good way, and it is delicious and all my family enjoyed.

• Ready In: 1 hr 30 mins
• Serves: 6

Ingredients

• 1  small onion, finely chopped
• 1  garlic clove, minced
• 1  lb ground beef
• 1  lb  bulk  bratwurst (no casings)
• 3⁄4 lb  cold pack sauerkraut, drained and squezed dry
• 4  ounces  shredded swiss cheese
• 1  tablespoon  dusseldorf mustard or 1  tablespoon  other German mustard
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon black pepper
• 1  tablespoon butter or 1  tablespoon  oil

Directions

1. Prepare grill for indirect cooking.
2. Saute onion and garlic until onion is translucent.
3. Allow to cool, then mix in meats, mustard, salt and pepper.
4. Oil or spray a cookie sheet sized piece of wax paper.
5. Evenly spread out meat into a rectangle about 1/2 inch thick.
6. Layer cheese and sauerkraut over the surface of the meat.
7. Carefully roll meat up as a jelly roll, pinching sides and seams closed.
8. Place on grill away from direct heat and cook until center of roll registers 160F on a meat thermometer, about 75 minutes.
9. Allow to stand 15-20 minutes before slicing.