Reuben Meatloaf

Yield: 8 servings

1 1/2 pounds lean ground beef
1 1/2 pounds rye bread crumbs
2 eggs, lightly beaten
1/2 cup chopped onion
1/4 cup Russian salad dressing
1/3 cup pickle relish
1 tablespoon Worcestershire sauce
1 teaspoon salt
1/4 teaspoon pepper
1 (8 ounce) can sauerkraut, drained
1 1/2 cups Swiss cheese, shredded
6 thin slices corned beef

Combine ground beef, bread crumbs, eggs, onion, pickle relish, Russian dressing, Worcestershire sauce, salt and pepper. Mix with hands or wooden spoon to blend well.

On a sheet of foil, shape mixture into a 7 x 14-inch rectangle. Evenly layer corned beef, sauerkraut and cheese leaving a 1-inch border around the edges. Roll up meat in jellyroll fashion, sealing the ends, using the foil to help lift. Place seam-side down in a loaf pan and bake for 1 hour at 350 degrees F.

Per serving (excluding unknown items): 606 Calories; 32g Fat (47% calories from fat); 30g Protein; 49g Carbohydrate; 139mg Cholesterol; 1321mg Sodium

Food Exchanges: 2 1/2 Starch/Bread; 3 Lean Meat; 1/2 Vegetable; 4 1/2 Fat; 1/2 Other Carbohydrates

Back to Meatloaf