Bavarian meat loaf casserole

Name: Bavarian meat loaf casserole
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 medium onion; 20 g Butter or margarine; 1 can(s) (850 ml) Sauerkraut; 300 ml apple juice; 1 Bay leaf; 1/2 TEASPOON Caraway seeds; 2 (80 g each) Pretzel rolls; 4 discs liver loaf (350-400 g); 250 ml Milk; 125 g Whipped cream; 1 Bag of French onion soup; 7-10 Tbsp Pepper; 7-10 Tbsp Salt; 100 g grated Emmental cheese; 7-10 Tbsp Parsley

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 medium onion
20 g Butter or margarine
1 can(s) (850 ml) Sauerkraut
300 ml apple juice
1 Bay leaf
1/2 TEASPOON Caraway seeds
2 (80 g each) Pretzel rolls
4 discs liver loaf (350-400 g)
250 ml Milk
125 g Whipped cream
1 Bag of French onion soup
7-10 Tbsp Pepper
7-10 Tbsp Salt
100 g grated Emmental cheese
7-10 Tbsp Parsley

Directions

1
Peel and chop the onion. Heat the fat in a pot and fry the onion. Add the sauerkraut and braise over a high heat until it begins to brown. Deglaze with apple juice, add bay leaf and caraway and braise covered for about 10 minutes.
2
In the meantime, cut the pretzel rolls into 8-10 slices and place them on the grid of the oven. Roast in the preheated oven (electric cooker: 250 °C/ circulating air: 225 °C/ gas: level 5) for 3-5 minutes. Take out immediately and let cool down. Turn down the oven temperature (electric oven: 175 °C/ convection oven: 150 °C/ gas: level 2).
3
Halve the slices of liver cheese. Mix milk, cream and onion soup powder. Season the sauerkraut with pepper and a little salt and layer it together with the roasted pretzel rolls and Leberkäse in an ovenproof dish (approx. 2.5 litres capacity, 5 cm deep, 31 x 23 cm large). Pour the onion sauce evenly over it and sprinkle with cheese. Bake in a preheated oven for approx. 30 minutes. Garnish with parsley