Sauerkraut and Cranberry Mini-Meatloaves

By Dan Meyer, Papillion, NE

Ingredients

3 pounds lean ground beef
2 packages dry onion soup mix
1 1/2 cups dry bread crumbs, soaked in 1 1/2 cups water
3 eggs
1 (16-ounce) can sauerkraut, drained
1 (16-ounce) can whole cranberry sauce
1 (12-ounce) bottle chili sauce
1/2 cup brown sugar, packed
1 cup water

Directions

In mixing bowl combine ground beef, soup mix, prepared bread crumbs and eggs. Mix well and form into mini-loaves (form two rows of about 6 on each side). Place in a 13 x 9 x 2-inch baking pan

Meanwhile, combine sauerkraut, cranberry sauce, chili sauce, brown sugar and water in medium sauce pan; bring to a boil and simmer for 5 minutes.

Pour sauerkraut mixture over mini-meatloaves and bake, uncovered, at 350*F (175*C) for 1 to 1 1/2 hours

Servings

Time to prepare

20 minutes. Cook Time: 1 to 1 1/2 hours.

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