Germany - #4

Tonight I’m making a semi-traditional German meatloaf. There are so many ways to prepare German meatloaf, depending on where in Germany you are, and how your grandma made it! I’ve found recipes for meatloaf with and without gravy, hard boiled eggs, and bacon. I’ve seen it made with all pork or veal or beef, or a mixture of the three. I decided to take my favorite aspects of each of the recipes I found, and make something to suit our tastes.
For the sides tonight, I’m making Kartoffelklosse (Potato Dumplings), a traditional German side, and Asparagus. White asparagus is traditional in Germany, but Kroger didn’t have any this week, so I went for regular green asparagus. Potato dumplings are my favorite German food. They’re so delicious, there’s nothing like them! Gnocci are similar, but Potato dumplings have farina, which gives them a different texture. My mom also makes them with a crouton inside, which is the traditional way. She sometimes boils them in gravy from Sauerbraten, and sometimes water. I boiled mine in water, since I’ll have meatloaf gravy for them. Enjoy my last German meal!

Meatloaf with Gravy, Asparagus, and Potato Dumplings

Meatloaf:

6 oz. 96% lean ground beef

6 oz. lean ground pork

½ yellow onion, grated

¼ cup applesauce, unsweetened

½ cup breadcrumbs

1 egg white

1 tsp. parsley

1 tsp. paprika

1 tsp. salt

½ tsp. pepper

Gravy:

1 cup leftover sauerbraten gravy OR beef stock

2 tbsp. sour cream

3 gingersnaps, crushed (or 1 graham cracker + ¼ tsp. ginger)

White pepper and salt, to taste

*Optional, 6oz. sliced mushrooms

Preheat oven to 400 degrees.

Combine all meatloaf ingredients lightly, then form into a loaf on a baking sheet, or place in a loaf pan. Bake for 40-60 minutes, depending on the size of the loaf.

In a small sauce pot, whisk all gravy ingredients together over low heat. Spoon over meatloaf after plated.

Kartoffelklosse:

1 slice of bread, toasted, buttered and cubed

1/2 cup all purpose flour

1/2 cup farina

1 tsp. salt

1/8 tsp. pepper

3 1/2 cups potatoes, put through a ricer

2 eggs

Combine flour, farina, salt, and pepper in a bowl. Beat mixture a little at a time into potatoes. Lightly beat the eggs and beat them into potato mixture. Beat until the dough forms a ball when picked up with a spoon, add more flour if necessary.

Bring a pot of water to a boil, salt heavily.

Using wet hands, form 2" balls. Stuff a bread square into each, lay on a plate. When all balls are made, drop gently into the water. Bring to a boil, then turn down to simmer. Cook for 15 minutes.