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Prep Time: 30 Minutes Cook Time: 55 Minutes |
Ready In: 85 Minutes Servings: 6 |
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My husband loves reuben anything. Here is a meatloaf interpretation of his favorite sandwich. Ingredients:
1 tablespoon vegetable oil |
1 carrot, chopped |
1 small onion, chopped |
1/2 lb cooked corned beef |
1 lb lean ground chuck |
1 cup rye breadcrumbs |
1/2 cup well-drained sauerkraut |
2 ounces swiss cheese, cut into small cubes |
1/2 cup prepared thousand island dressing |
2 teaspoons dry mustard |
1/2 teaspoon fresh ground pepper |
1 egg |
Directions:
1. Preheat oven to 350°; in a skillet, heat the oil; cook the onion and carrot over med-low heat for 5 minutes or until the vegetables are softened.
2. Cut the corned beef into pieces and finely chop in a food processor.
3. In a large bowl, use your hands to gently but thoroughly combine the ground chuck, bread crumbs, sauerkraut, cheese, 1/4 cup Thousand Island dressing, mustard, pepper, egg, cooked vegetables, and corned beef.
4. Pat mixture into a shallow 2-quart baking pan; spread the top with remaining 1/4 cup dressing.
5. Bake 45-50 minutes until meatloaf is firm and top is browned; let stand in pan 5-10 minutes before cutting into squares.
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