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RECIPE: Reuben Meatloaf

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I like reuben sandwiches so why not a reuben meatloaf? It's very tasty, I love the pairing of sauerkraut, ground beef, and swiss cheese in this recipe. If you wish, you can put a layer of corned beef slices on top of the sauerkraut which would add an authentic taste as in a reuben sandwich. Leftovers are great served cold for sandwiches.

  • 1 1/2 pounds ground beef, I used lean
  • 1 egg
  • 2/3 cup bread crumbs
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons cucumber relish
  • 2 teaspoons worcestershire sauce
  • 2 teaspoons dijon mustard
  • 1/4 cup Thousand Island Dressing
  • 1 cup sauerkraut, drained and chopped
  • 1 cup grated swiss cheese, divided
  • Aluminum foil
  1. In a bowl, mix together the first eight ingredients.
  2. Lay out a piece of aluminum foil, spray with cooking oil. Pat meat mixture onto the foil into a rectangular shape that will fit your 9" x 5" (approx) baking pan.
  3. Spread with thousand island dressing, top with sauerkraut, and half of the grated swiss cheese.
  4. Roll up jelly roll style, peeling away the foil as you roll. Seal the seam and ends.
  5. Place in a greased baking pan.
  6. Bake uncovered in a 375º oven for 50 to 55 minutes. When cooked, drain off any juices collected in pan.
  7. Sprinkle the other half of the swiss cheese over meatloaf, place back in oven, and bake a few more minutes until cheese is melted.
  8. Let stand 10 to 15 minutes before slicing, using a sharp knife.
Delicious served with mashed potatoes, creamed peas and a salad. For more tasty recipes visit www.mennonitegirlscancook.ca