Meatloaf and Cabbage Rolls

Ingredients

• 1 LB OF FRESH GROUND PORK
• 2 LBS OF FRESH GROUND BEEF
• 2 TABLE SPOONS SALT, OR TO YOUR TASTE
• 2 TABLESPOONS FINE GROUND BLACK PEPPER,OR TO YOUR TASTE
• 1 CUP FINE CHOPPED ONIONS, IF STRONGER FLAVORED RED ONIONS YOU MIGHT REDUCE TO YOUR TASTE
• 1½ CUPS OF DRIED BREAD CRUMBS,CROUTONS, SALTINE CRACKERS, OR HERE IN PHILIPPINES I USE Fita brand crackers similar to Ritz crackers
• 2 large eggs
• 1 can of whole crushed tomatoes, I use the larger can I like the tomato taste personally

Instructions

1. Mix all ingredients in a large bowl, well mixed, then form into a loaf, some like it in a ring shape also, on a baking pan like a large cookie sheet
2. Bake in the oven at 350* for about 1 hour, until outside has a little crisp crust texture and done in the middle, you might have to adjust temperature and time depending on your oven.
3. Cabbage Rolls{ we call them pigs in a blanket}
4. Similar mix to meat loaf but add 1 -2 cups of uncooked rice to the mixture, depends on your liking of rice.
5. Take largest head of cabbage you can buy, core it then place it cored side down in a partial water filled pot, you don’t want to cook the cabbage just steam it till tender enough to remove the leaves without tearing them.
6. Pull off the leaves and then spoon 1-2 heaping tablespoons of the meat rice mixture into the leaf closest to the stem end, roll the leaf up like a burrito using a toothpick to pin it closed at the finish.
7. Do this again and again until you have enough to almost fill the cooking pot you will use.
8. I put a few small cabbage leaves in the bottom of the pot first, then start placing the rolls around the inside of the pot and to the center, I like to stagger more cabbage leaves after each row of the rolls.
9. Just before the pot is completely filled add 1 can of sauerkraut, small or large up to you and if you like a small can of whole peeled tomatoes.
10. Fill the pot with water till about 2 inches from the pot lip, put on a stove high heat till water is boiling then turn heat down to a simmer do not keep boiling temperature.
11. Put a lid on the pot before you start cooking.
12. If you need or want a smaller batch, reduce the meat and other ingredients in equal ratio.
13. When the cabbage leaves are soft tender, about 45 mins to one hour simmer time they should be done depending on size of the pot and size of the batch you make.
14. Serve over mashed potatoes, using the “juices” from the cooking fluids as a “gravy”.
15. Watch out not to bite a tooth pick.