Meat loaf with sauerkraut

Description

The crust of a loaf - ground beef, stuffing - sauerkraut stew with fried salted bacon, i.e. bacon. Small and tasty additions... help yourself!!! I want to dedicate this recipe thanks for the idea, and not one, Natasha Kuss, my wonderful friend!!!

Ingredients

Beef

900 g
Sauerkraut

1 kg
Onion

4 piece
Carrots

1 piece
Brisket

200 g
Sauce-marinade

50 ml
Saffron

1 tsp
Chicken egg

4 piece
Paprika sweet

1 Tbsp
Khmeli-suneli

1 tsp
Olive oil

2 Tbsp

Cooking

Turn the beef in the Mincer with a fine grid. Fold the mince into a suitable container. Add spices and 30 ml of the sauce-marinade. Carefully knead the minced meat, cover the container lid and put into the fridge for a day or leave at room temperature for 4 hours.

Finely chop the peeled onions. Preheat the pan, add the olive oil. When oil is hot put the onion into a frying pan and fry a little.

Clean the carrots. Grate the carrots on a grater for carrots in Korean. Or finely chop. Add the carrots to the onions and fry. Add 20 ml of teriyaki and a little put out.

Half of fried onions with carrots to add to the stuffing. In the second half to add wrung sauerkraut. Lightly fry the cabbage, cover and simmer for 5 minutes.

Finely chop the bacon salt, I have a large amount of meat. Push the cabbage and put in pan with brisket. And fry a little. Mix the filling.

The mince is thoroughly mixed with fried onions and carrots. Form cake pan greased with olive oil. Spread 2/3 of the dough into shape, forming the bottom and sides of a loaf.