German Meatloaf and Sauerkraut

My boyfriend got back from Germany after the Summer holiday and brought me some typical products. Among the many things he got for me there was a bag of sauerkraut and German meatloaf.


To “impress” him I decided to prepare a small and simple German dinner, so the other night I cooked the meatloaf and sauerkraut following a recipe I found online.

Here is what I made.

Ingredients (serves 1):

  • 200 gr German meatloaf
  • 1 bag of sauerkraut
  • 1 tbsp shortening
  • 1 tbsp fennel seeds
  • 1 egg
  • 1 tsp. oil
  • salt

Rinse the sauerkraut then squeeze out the water and place it in a pan.


I used my new LeCreuset saucepan…I so love it! Strong and reliable as usual!


Add about 1/2 cup of water and cook the sauerkraut on low for about 20 minutes. Then remove from heat and add 1 tbsp of what my bf says it’s a “special type of fat” his mom uses, but that, let me be honest, it’s just shortening…I still let him believe he brought some rare kind of fat from Germany…:p


Add the fennel seeds, stir and set aside.


Pre-heat oven at 180 C, place the meatloaf on a baking tray covered with parchment paper


and bake for about 20-30 min or until it gets a nice golden-brown color on top.


Meanwhile fry one egg side up on a non stick pan or cast iron skillet with 1 tsp of olive oil. Season with salt.


Serve the meatloaf with the egg on top and a side of sauerkraut!




– LittleDani

About the author:

An Italian living in China with a strong passion for cooking! Browse my 'left-overs' session for many tasty grub!. Follow her on Twitter / Facebook.