John Myers
Ingredients for 4 servings:
- 16 slice(s) meatloaf, fine or coarse
- 2 cans of sauerkraut, e.g. 3-minute sauerkraut
- 12 slice(s) of cheese, e.g. Raclette, Gouda, gratin
- salt and pepper
- Paprika powder
Instructions
Working time approx. 25 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 5 minutes
Swabian cuisine
Buy meatloaf slices from your butcher that are at least 3 mm thick. Caution: Pay attention to the thickness so the roulades don’t break. Grease a baking dish well to prevent burning. Drain the sauerkraut well. Arrange the meatloaf slices on a cutting board, place enough sauerkraut on one side, roll up the slice, and secure with a toothpick. Place the finished roulades in the baking dish, season to taste, and spread the cheese over them. Prepare all the slices in this way. Distribute the remaining sauerkraut between all the roulades. Bake in an oven preheated to 200°C (top/bottom heat) or 180°C (fan oven) for about 40 minutes on the middle rack, until the cheese is well browned. Serve with rosemary potatoes, fried potatoes, or farmhouse bread.
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