Choucroute Loaf

• 1 tablespoon vegetable oil
• 1 onion, chopped
• 1 tart apple, peeled, seeded and coarsely chopped
• 2 garlic cloves, minced
• 1/4 pound smoked ham, minced
• 1 1/4 pound mixture of ground chuck, pork and veal
• 1 cup rye bread crumbs
• 4 tablespoons prepared horseradish
• 1 tablespoon grainy Dijon mustard
• 1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme leaves
• 1 teaspoon caraway seeds
• 1/2 teaspoon coarsely ground black pepper
• 2 eggs, lightly beaten
• 13 cup unsweetened applesauce

1. Preheat the oven to 350 degrees.
2. In a large skillet, heat the oil and cook the onion over medium heat until it is soft, about 4 minutes.
3. Add the apple and garlic and cook, stirring, for two minutes more.
4. Cool the mixture for a few minutes.
5. In a large mixing bowl, gently combine the onion, apple and garlic mixture, meats, bread crumbs, 2 tablespoons of the horseradish, mustard, thyme, caraway seeds, pepper and eggs.
6. Shape the meat into a 9-by-5-inch loaf or just pat into a 9-by-5-inch loaf pan, smoothing the top.
7. In a small bowl, stir together the applesauce and the remaining horseradish.
8. Spread over the meatloaf and bake until the loaf is firm and brown, about 1 hour.

vegetable oil, onion, apple, garlic, ham, ground chuck, rye bread, horseradish, mustard, thyme, caraway seeds, ground black pepper, eggs, unsweetened applesauce

Taken from cooking.nytimes.com/recipes/7680 (may not work)