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.
- 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
- 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.
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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