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Reuben Meat Loaf Recipe

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This moist loaf is sure to become a favorite with sauerkraut lovers. Mary Alice Taylor of Downingtown, Pennsylvania rolls tangy kraut, Swiss cheese and Thousand Island salad dressing into well-seasoned ground beef for a delicious dinner.

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Reuben Meat Loaf Recipe

Prep: 15 min. Bake: 55 min. + standing

Yield: 8 Servings

15 55 70

Ingredients

1 egg, lightly beaten
1 medium onion, chopped
1/4 cup sweet pickle relish
1 tablespoon Worcestershire sauce
1 cup soft rye bread crumbs
1/2 teaspoon salt
1/4 teaspoon pepper
2 pounds lean ground beef
1/4 cup prepared Thousand Island salad dressing
1 can (8 ounces) sauerkraut, rinsed and drained
1 cup (4 ounces) shredded Swiss cheese, divided

Directions

In a large bowl, combine the first seven ingredients. crumble beef over mixture and mix well. On a piece of heavy-duty aluminum foil, pat meat mixture into a 14-in. x 10-in. rectangle. Spread with salad dressing; top with sauerkraut and 1/2 cup Swiss cheese. Roll up, starting with a long side and peeling foil away while rolling; seal seams and ends.
Place in a greased 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 350° for 50-55 minutes or until meat is no longer pink and a meat thermometer read 160°; drain. Sprinkle with remaining cheese. Bake 2 minutes longer or until cheese is melted. Let stand 10 minutes before slicing. Yield: 8 servings.

Nutritional Facts 1 serving (1 slice) equals 305 calories, 16 g fat (7 g saturated fat), 111 mg cholesterol, 641 mg sodium, 12 g carbohydrate, 2 g fiber, 27 g protein.

Originally published as Reuben Meat Loaf in Quick Cooking May/June 2002, p61

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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Reuben Meat Loaf

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Reviewed on Feb. 23, 2013 by Dlovestocook

I made this for my family last night and it was wonderful. Looked nice when it was cut, tasty and different from our usual dinner gatherings. Next time I would like a bit more corned beef flavor in the meat mixture. Certainly will make again.

Reviewed on Dec. 31, 2010 by sailemcruz

My Mother made this recipe but using Russian Dressing. Either way was fantastic. Great for St Paddy's day leftovers. (Or anytime)Add a layer of corned beef in between the swiss cheese and the sauerkraut!

Reviewed on Dec. 31, 2010 by sailemcruz

I also added a layer of corned beef between the swiss cheese and the sauerkraut

Reviewed on Dec. 31, 2010 by sailemcruz

My Mother made this recipe but using Russian Dressing. Either way was fantastic. Great for St Paddy's day leftovers. (Or anytime)