Best 7 Reuben Loaf Recipes

REUBEN MEAT LOAF

Steps:

• 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 14x10-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., Place in a greased 15x10x1-in. baking pan. Bake, uncovered, at 350° for 50-55 minutes or until meat is no longer pink and a thermometer reads 160°; drain. Sprinkle with remaining cheese. Bake 2 minutes longer or until cheese is melted. Let stand 10 minutes before slicing.

REUBEN LOAF

Steps:

• In a bowl, combine 2-1/4 cups flour, yeast, sugar, butter and salt. Stir in warm water; mix until a soft dough forms. Add remaining flour if necessary. Turn out onto a lightly floured surface; knead until smooth, about 4 minutes. , On a lightly greased baking sheet, roll dough to a 14x10-in. rectangle. Spread dressing down center third of dough. Top with layers of beef, cheese and sauerkraut. Make cuts from filling to edges of dough 1 in. apart on both sides of the filling. Alternating sides, fold the strips at an angle across filling. Cover dough and let rise in a warm place for 15 minutes. , Brush with egg white and sprinkle with caraway seeds. Bake at 400° for 25 minutes or until lightly browned. Serve immediately; refrigerate leftovers.

ROLLED REUBEN MEAT LOAF

Steps:

• In a small bowl, combine the egg, onion and milk. Crumble beef over mixture and mix well. Add bread crumbs; mix gently. On a piece of heavy-duty foil, pat beef mixture into an 8x6-in. rectangle. , Spread mustard over loaf to within 1 in. of edges. Layer with sauerkraut, six slices of corned beef and 1/2 cup Swiss cheese. Roll up jelly-roll style, starting with a short side and peeling foil away while rolling. Seal seam and ends. , Place meat loaf seam side down in a shallow 1-qt. baking dish coated with cooking spray. Bake, uncovered, at 350° for 25 minutes. Top with remaining corned beef and cheese. Bake 5 minutes longer or until no pink remains and a thermometer reads 160°. Using two large spatulas, carefully transfer meat loaf to a serving platter.

REUBEN SANDWICH LOAF

Steps:

• In small saucepan, heat together water, molasses, and shortening until at 120°F (50°C); stir together rye flour, 1/2 cup of all purpose flour, cocoa, caraway seeds, flax seeds, yeast, sugar and salt. Stir in shortening mixture. With wooden spoon, gradually stir in enough of the remaining flour to make soft dough, mixing with hands if necessary.
• Turn dough onto lightly floured surface; knead for 8-10 minutes or until smooth and elastic. Place in greased bowl, turning to grease all over. Cover with plastic wrap; let rise in warm draft-free place until doubled in bulk, 30 to 60 minutes.
• Punch down dough; turn out onto a lightly floured surface. Roll out into 14x12-inch rectangle. Please on greased baking sheet.
• Filling: Spread mustard lengthwise in 3" strip along center of rectangle, leaving 1" border uncovered at ends. Top with 2 layers each meat, sauerkraut, and cheese.
• Starting at corner of dough, make diagonal cuts 1" apart almost to filling along one side of dough. Repeat on other side in opposite direction. Alternating strips from each side, fold strips over filling to resemble braid, overlapping ends by 1".
• Glaze: Brush egg white to seal. Cover and let rise in warm draft-free place until doubled in bulk 30-40 minutes. Brush top with remaining egg white. Sprinkle with caraway seeds.
• Bake in centre of 350°F oven for 30-40 minutes or until puffed and dark brown. Remove from pan; let cool slightly on rack. Serve warm or let cool completely.
• Makes 8 servings, 16 slices.

REUBEN BREAD LOAF

Steps:

• In a bowl, combine 2-1/4 cups flour, yeast, sugar, butter and salt. Stir in warm water and mix until a soft dough forms. Add remaining flour if necessary. Turn out onto a lightly floured surface; knead until smooth, about 4 minutes. , On a lightly greased baking sheet, roll dough to a 14x10-in. rectangle. Spread dressing down the middle of one half of dough, leaving a 3/4-in. space along edges. Top with layers of beef, cheese and sauerkraut. Fold the remaining half of dough over the meat mixture. Pinch edges together to seal. Cut small slits in the dough to vent steam. Cover and let rise in a warm place for 15 minutes., Brush with egg white and sprinkle with poppy seeds. Bake at 400° for 25 minutes or until lightly browned. Serve immediately; refrigerate leftovers.

FANCY REUBEN LOAF

Steps:

• 1. Preheat oven to 350 degrees. Place croissant dough into 9 x 13 jellyroll pan. Unroll dough and pinch the seams together, well. Roll the dough out to all edges. In center third of dough, layer meat, kraut (squeeze out juice to where kraut is as dry as possible), Thousand Island dressing to taste, then Swiss cheese. On outer thirds of dough, one inch from the top, cut a slit from outer edge of meat out to the end of dough. Repeat all the way down the right side, making cuts 1 inch apart, then repeat the process on the lefts side.
• 2. From the top, alternate pulling a dough tab from the left, then from the right, back and forth creating a "braid," down the length of the dough. When finished, brush the loaf with an eggwhite wash and sprinkle with caraway seeds, to taste. Place in oven and bake until golden brown, approximately 20 to 30 minutes. Remove from oven and let set 5-10 minutes to cool. Slice with a serrated knife according to desired sandwich width. Serve with chips or soup.

REUBEN MEAT LOAF

Steps:

• Rinse, drain and coarsely chop sauerkraut. Place in a large bowl and add bread crumbs, ground beef, corned beef, 1/2 can of the tomato sauce, eggs, parsley and garlic mix until well blended. Press one-half of the mixture into a 1 1/2 -quart glass ring mold or use a 10-inch glass deep-dish pie plate that has an inverted glass custard cup in the center.Evenly sprinkle cheese over meat mixture in mold or pie plate. Press remaining meat mixture on top. Cover tightly with plastic wrap, piercing to allow steam to escape. Microwave at 100% power (700 watts) for 8 to 10 minutes or until meat is firm and has lost its pink color, rotating dish every 3 minutes. Remove from oven, cover with foil and let stand for 5 minutes. Drain off meat juices if necessary. Invert meat loaf onto a serving plate.In a small bowl, mix remaining 1/2 can of tomato sauce, tomato paste and horseradish. Spoon over top of ring. Microwave at 100% power for 1 minute to reheat.Reheat leftover meatloaf slices the next day and make sandwiches using pumpernickle bread.