Category - Meatloaf

REUBEN LOAF

    Reuben Loaf

    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

    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, 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.

    Yields 6 servings.

    Leftovers: Cut into slices and serve on toasted rye or pumpernickel bread with lettuce and more Swiss cheese and Thousand Island dressing.


Recipes by Alphabet

A B C D E F G H I J K L M N O P Q R S T U V W X Y Z