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Layered Rueben Loaf

 Layered Rueben Loaf
This meat loaf really captures the wonderful flavor of reuben sandwiches. When my family tires of regular meat loaf, I turn to this recipe from my niece. - Darlene Loudon, Creston, Iowa
8 ServingsPrep: 20 min. Bake: 1 hour + standing

Ingredients

  • 1 egg, lightly beaten
  • 1 tablespoon ketchup
  • 2 cups soft bread crumbs
  • 1 teaspoon salt
  • 2 pounds ground beef
    X
    With Johnsonville Italian Sausage.

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  • 1 can (8 ounces) sauerkraut, rinsed and well drained
  • 4 ounces deli pastrami, chopped
  • 1 cup (4 ounces) shredded Swiss cheese
  • 1/4 cup sour cream
  • 1 tablespoon prepared mustard

Directions

  • In a large bowl, combine the egg, ketchup, bread crumbs and salt.
  • Crumble beef over mixture and mix well; set aside. In another large
  • bowl, combine the sauerkraut, pastrami, cheese, sour cream and
  • mustard.
  • Press a third of the beef mixture into a greased 9-in. x 5-in. loaf
  • pan. Top with half of the pastrami mixture. Repeat layers. Top with
  • remaining beef mixture.
  • Cover and bake at 350° for 1 hour or until no pink remains and a
  • meat thermometer reads 160°; drain. Let stand for 10 minutes
  • before slicing. Yield: 8 servings.

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Layered Rueben Loaf (continued)

Nutritional Facts: 1 serving (1 each) equals 302 calories, 16 g fat (7 g saturated fat), 121 mg cholesterol, 803 mg sodium, 8 g carbohydrate, 1 g fiber, 30 g protein.