Best 3 Reuben Meat 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.

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 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.