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
- In a bowl, mix together the first eight ingredients.
- 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.
- Spread with thousand island dressing, top with sauerkraut, and half of the grated swiss cheese.
- Roll up jelly roll style, peeling away the foil as you roll. Seal the seam and ends.
- Place in a greased baking pan.
- Bake uncovered in a 375º oven for 50 to 55 minutes. When cooked, drain off any juices collected in pan.
- Sprinkle the other half of the swiss cheese over meatloaf, place back in oven, and bake a few more minutes until cheese is melted.
- Let stand 10 to 15 minutes before slicing, using a sharp knife.
Delicious served with mashed potatoes, creamed peas and a salad.
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