Swiss cheese, corned beef, and sauerkraut combine with ground beef to create a meatloaf based on the classic Reuben sandwich.
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour, 20 minutes
Ingredients:
- 1 tablespoon vegetable oil
- 1 carrot, chopped
- 1 small onion, chopped
- 1/2 pound cooked corned beef
- 1 pound lean ground chuck
- 1 cup rye bread crumbs
- 1/2 cup well-drained sauerkraut
- 2 ounces Swiss cheese, cut into small cubes (about 1/2 cup)
- 1/2 cup prepared Thousand Island salad dressing
- 2 teaspoons dry mustard
- 1/2 teaspoon freshly ground pepper
- 1 egg
Preparation:
Preheat the oven to 350 degrees F. In a medium skillet, heat the oil and cook the carrot and onion over medium-low heat until the vegetables are softened, about 5 minutes. Cut the corned beef into pieces and finely chop them in a food processor. In a large mixing bowl, use your hands to gently but thoroughly combine the ground chuck, bread crumbs, sauerkraut, Swiss cheese, 1/4 cup of the Thousand Island dressing, mustard, pepper, egg, cooked vegetables and corned beef.
Pat the mixture into a shallow 2-quart baking pan. Spread the top with the remaining 1/4-cup Thousand Island dressing. Bake until the meatloaf is firm and the top is browned, 45 to 50 minutes. Let the meatloaf stand in the pan for 5 to 10 minutes before cutting into squares to serve.
Yield: 6 servings.
Leftovers:
Cut meatloaf into slices and serve on toasted rye or pumpernickel bread with lettuce and more Swiss cheese and Thousand Island dressing.
Source: Everybody Loves Meatloaf by Melanie Barnard (Harper Perennial Library)
Reprinted with permission.
Pat the mixture into a shallow 2-quart baking pan. Spread the top with the remaining 1/4-cup Thousand Island dressing. Bake until the meatloaf is firm and the top is browned, 45 to 50 minutes. Let the meatloaf stand in the pan for 5 to 10 minutes before cutting into squares to serve.
Yield: 6 servings.
Leftovers:
Cut meatloaf into slices and serve on toasted rye or pumpernickel bread with lettuce and more Swiss cheese and Thousand Island dressing.
Source: Everybody Loves Meatloaf by Melanie Barnard (Harper Perennial Library)
Reprinted with permission.
