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Reuben Meat Loaf

 Reuben Meat Loaf
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.
8 ServingsPrep: 15 min. Bake: 55 min. + standing


  • 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 ground beef
    With Johnsonville Italian Sausage.

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  • 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.

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Reuben Meat Loaf (continued)

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.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.