Layered Rueben Loaf Recipe

3.5 2 3
Layered Rueben Loaf Recipe
Layered Rueben Loaf Recipe photo by Taste of Home
Publisher Photo

Layered Rueben Loaf Recipe

Read Reviews
3.5 2 3
Publisher Photo
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
Recommended: 19 Reuben Recipes
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 1 hour + standing
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 1 hour + standing

Ingredients

  • 1 egg, lightly beaten
  • 1 tablespoon ketchup
  • 2 cups soft bread crumbs
  • 1 teaspoon salt
  • 2 pounds lean ground beef (90% lean)
  • 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 9x5-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 thermometer reads 160°; drain. Let stand for 10 minutes before slicing. Yield: 8 servings.
Originally published as Reuben Loaf in Taste of Home Ground Beef Cookbook 1999, p51

Nutritional Facts

1 each: 302 calories, 16g fat (7g saturated fat), 121mg cholesterol, 803mg sodium, 8g carbohydrate (2g sugars, 1g fiber), 30g protein.

  • 1 egg, lightly beaten
  • 1 tablespoon ketchup
  • 2 cups soft bread crumbs
  • 1 teaspoon salt
  • 2 pounds lean ground beef (90% lean)
  • 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
  1. 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.
  2. Press a third of the beef mixture into a greased 9x5-in. loaf pan. Top with half of the pastrami mixture. Repeat layers. Top with remaining beef mixture.
  3. Cover and bake at 350° for 1 hour or until no pink remains and a thermometer reads 160°; drain. Let stand for 10 minutes before slicing. Yield: 8 servings.
Originally published as Reuben Loaf in Taste of Home Ground Beef Cookbook 1999, p51

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Reviews forLayered Rueben Loaf

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MY REVIEW
cee-jay User ID: 1579946 203911
Reviewed Mar. 12, 2011

"My husband said this was tasty and I agree. I made 1/2 this recipe and baked it in a 3 cup Pyrex casserole dish. My alterations threw the cook time off because the loaf was finished after 45 minutes. I'll definately make this recipe again."

MY REVIEW
tsf1264 User ID: 2384031 46199
Reviewed May. 7, 2009

"This is a particularly HUGE success for our family! Family members who are not crazy about sauerkraut even enjoy this recipe for SECONDS! Very easy to make, and is made as a regular item in our household! Definitely a MUST TRY recipe!"

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