Meatloaf rolls

Ingredients for 4 servings:

• 1 can sauerkraut, or better 1 1/2 or fresh
• 200 g cheese, grated Emmental
• 1 bunch chives, chopped
• Salt and pepper, from the mill
• 8 slice(s) meatloaf, 1/2 cm thick
• 2 tbsp mustard, medium hot
• 1 bay leaf
• some juniper berries
• some peppercorns
• some carnations
• 1 cup vegetable broth
• Butter or margarine for greasing
• 1 pinch(s) of sugar
• 2 tbsp mashed potato powder or 1 raw potato grated

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Meatloaf filled with hearty sauerkraut

Briefly rinse the sauerkraut with clean water and drain. Add the vegetable stock, bay leaf, juniper berries, peppercorns, and cloves, and season with salt, pepper, and sugar. Simmer for 35-40 minutes. Finally, thicken with a grated potato or 2 tablespoons of mashed potato powder and remove from the heat. Spread the meatloaf slices on a work surface, spread with mustard, spread the well-seasoned sauerkraut on top, roll up, and place in a greased casserole dish. Sprinkle the whole thing with grated cheese and bake for 12-15 minutes at 180-200°C. Once the cooking time is over, remove the rolls, serve, and garnish with chives. Freshly prepared mashed potatoes go very well with this.