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Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 8 |
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This moist loaf is sure to become a favorite with sauerkraut lovers. Mary Alice Taylor of Downingtown, Pennsylvania rolls tangy kraut, Swiss cheese and Thousand Island salad dressing into well-seasoned ground beef for a delicious dinner. Ingredients:
1 egg, lightly beaten |
1 medium onion, chopped |
1/4 cup sweet pickle relish |
1 tablespoon worcestershire sauce |
1 cup soft rye bread crumbs |
1/2 teaspoon salt |
1/4 teaspoon pepper |
2 pounds ground beef |
1/4 cup prepared thousand island salad dressing |
1 can (8 ounces) sauerkraut, rinsed and drained |
1 cup (4 ounces) shredded swiss cheese, divided |
Directions:
1. In a large bowl, combine the first seven ingredients. crumble beef over mixture and mix well. On a piece of heavy-duty aluminum foil, pat meat mixture into a 14-in. x 10-in. rectangle. Spread with salad dressing; top with sauerkraut and 1/2 cup Swiss cheese. Roll up, starting with a long side and peeling foil away while rolling; seal seams and ends.
2. Place in a greased 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 350° for 50-55 minutes or until meat is no longer pink and a meat thermometer read 160°; drain. Sprinkle with remaining cheese. Bake 2 minutes longer or until cheese is melted. Let stand 10 minutes before slicing. Yield: 8 servings.
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