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