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My husband is a Reuben sandwich afficionado - orders them for lunch everywhere they are on the menu. Therefore, I thought I would incorporate the flavors in a meatloaf, which can also be sliced and used to make a sandwich, if desired.
1 - 12 oz. Can Corned Beef
3/4 lb. Ground Round of Beef
1 C. Fresh Rye Bread Crumbs
1 Small Onion, finely chopped
2 Eggs, lightly beaten
1/4 C. Milk
1 t. Dijon Mustard
2/3 C. Bottled Russian or Catalina Style Salad Dressing, divided
1 1/3 C. Sauerkraut, drained and squeezed dry
4 oz. Baby Swiss Cheese, cubed into 1/2-inch pieces
4 - 1 oz. Slices Swiss Cheese, cut diagonally
Heat oven to 350º F.
In a large bowl, break up corned beef and mix with ground round, bread crumbs, onion, eggs, milk, Dijon mustard and 1/3 C. salad dressing. Divide into two balls. On a shallow baking sheet, which has been sprayed with non-stick cooking spray, form one ball into a bowl-shaped rectangle. In a medium bowl, mix together sauerkraut, cheese cubes and remaining 1/3 C. salad dressing. Fill center of bowl-shaped meat rectangle. Shape other ball of meat into a rectangle to cover filling, sealing meat into a meat loaf.
Bake in 350º oven for 1 hour. During last 10 minutes of cooking arrange triangles of sliced Swiss cheese over top of meat loaf and continue to cook until cheese melts. Let sit for 5 minutes then cut into slices.
Makes 4-6 servings.
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