Reuben Meat Loaf Recipe

4.5 4 3
Reuben Meat Loaf Recipe
Reuben Meat Loaf Recipe photo by Taste of Home
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Reuben Meat Loaf Recipe

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4.5 4 3
Publisher Photo
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.
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Bake: 55 min. + standing
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Bake: 55 min. + standing

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

Nutritional Facts

1 slice: 305 calories, 16g fat (7g saturated fat), 111mg cholesterol, 641mg sodium, 12g carbohydrate (6g sugars, 2g fiber), 27g protein.

  • 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
  1. 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.
  2. 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

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Reviews forReuben Meat Loaf

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MY REVIEW
Dlovestocook User ID: 7148693 35462
Reviewed Feb. 23, 2013

"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."

MY REVIEW
sailemcruz User ID: 3324207 35000
Reviewed Dec. 31, 2010

"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!"

MY REVIEW
sailemcruz User ID: 3324207 105991
Reviewed Dec. 31, 2010

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

MY REVIEW
sailemcruz User ID: 3324207 96497
Reviewed Dec. 31, 2010

"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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