Name: Reuben Meatloaf
Prep time: 10 min
Cook time: 60 min
Total time: 60 min
Ingredients: For the Meatloaf:; 1 ½ pounds lean ground beef; ½ pound corned beef (chopped/ground finely); ¾ cup Frank’s Kraut; 1 cup Rye bread crumbs; ¼ cup Thousand Island Dressing; 1 egg; For the Cheese Sauce:; 1 Tablespoon butter; 1 Tablespoon flour; 1 cup milk; 1 cup Swiss cheese (shredded); Fresh parsley for garnish

JUMP TO RECIPE

This Reuben Meatloaf has all of the flavors you would find in a traditional Reuben sandwich, baked into a meatloaf. With simple ingredients like lean ground beef, corned beef, rye breadcrumbs, egg, sauerkraut and Thousand Island dressing, this easy recipe is quick to put together. Once it bakes it’s slathered in a Swiss cheese sauce before serving. What’s not to love?

This is the best meatloaf recipe that I have tried in a long time! I suspect that it may become a favorite of yours as well, especially if you enjoy anything Reuben. The addition of sauerkraut ensures an extra moist meatloaf and amps up the flavor. It is a surprising ingredient but is actually found in many different types of meatloaf recipes in lieu of sauteed vegetables. The corned beef, rye bread, and Thousand Island dressing also add a unique Reuben sandwich flavor. This would be a tasty, easy dinner for St. Patrick’s Day!

WHY YOU WILL LOVE THIS REUBEN MEATLOAF RECIPE

You will love the ease of this great recipe! This meatloaf is simple to assemble and ready for you in just over an hour. It’s perfect for a weeknight and a wonderful meal when you just want a little comfort food. Oh, and that Swiss cheese sauce makes it that much better! Need I say more?

Are you a meatloaf lover? Try these unique meatloaf recipes: Bacon Cheeseburger Meatloaf, Mom’s Pork Sausage Meatloaf, Stuffed Pepper Meatloaf, and Taco Meatloaf.

This post is sponsored by Frank’s Kraut, but my lifelong love and opinion of their delicious sauerkraut are all my own.

Reuben Madness Month

It’s March and for Frank’s Kraut and An Affair from the Heart that means it’s Reuben Madness month! If you haven’t heard of it, it means that all month long, we celebrate the Reuben Sandwich and we Reubenize all sorts of great recipes. The “madness” is a play on words for March madness – and just our basic feeling of being Madly in Love with all things Reuben!

*This sandwich and more of my Reubenized recipes were featured in Nebraska Life Magazine!*

WHAT IS AN ORIGINAL REUBEN?

If you don’t know what a Reuben is, it’s a sandwich made of corned beef, sauerkraut, Swiss cheese, and Thousand Island Dressing on grilled rye bread. Try my Traditional Reuben Sandwich for yourself! Want to know more about this delicious type of sandwich? My post, Everything About the Reuben Sandwich & How to Reubenize Everything, will teach you everything you need to know about this satisfying dish.

Ironically, the Reuben was said to originate right here in my hometown of Omaha, Nebraska. It was served at the Blackstone Hotel in 1920. Needless to say, you can find Reubens or variations of them on menus all over now. In fact, March 14th is actually “National Reuben Day.”

INGREDIENTS NEEDED FOR REUBEN MEATLOAF

Ground beef – I prefer lean ground beef.
Corned beef – You will need finely chopped corned beef. You can use deli corned beef, leftover corned beef, or canned corned beef.
Sauerkraut – I always use Frank’s Kraut. It’s simply the best.
Rye bread crumbs – You might be able to find rye bread crumbs in your local grocery store, but most likely you will need to make your own fresh breadcrumbs, which is what I did. I simply toasted 4 slices of rye bread and dropped them in my food processor.
Thousand Island Dressing – Use your favorite brand or make my Homemade Thousand Island Dressing! Russian salad dressing can be substituted.
Egg – I used one large egg.

Butter – salted or unsalted is fine
Flour – I used all-purpose flour
Milk – Use whole milk, half and half, or heavy cream.
Swiss cheese – I recommend that you grate your own, but pre-shredded cheese will work in a pinch.
Parsley – Fresh chopped parsley for garnish.

HOW TO MAKE REUBEN MEATLOAF WITH SWISS CHEESE SAUCE

Preheat the oven to 350 degrees. Spray a loaf pan with non-stick cooking spray.

I toasted four slices of marbled rye bread and added them to my food processor to make my rye breadcrumbs. Ground rye croutons will also work.

I used deli corned beef when I made this recipe. Place it in the food processor and chop it really fine. Then I added the sauerkraut to the food processor and combined them together.

Mix – Combine ground beef, corned beef, sauerkraut, bread crumbs, dressing, and egg together in a large mixing bowl.

Form a loaf and place it in a loaf pan and cover it with a piece of heavy-duty foil.

Bake: for 60 minutes.

Please note that this meatloaf “looks” very pink in the pictures because of the corned beef that is inside. A beef meatloaf is safe to eat when the internal temperature of the meatloaf reaches 160 degrees F. with a meat thermometer.

Prepare Sauce: Make the cheese sauce by melting butter in a small saucepan. Whisk in the flour until smooth. Whisk in the milk and stir until thickened making sure there are no lumps. Remove from heat and add the Swiss cheese. Whisk until smooth.

Serve: Place the meatloaf on a serving platter

Pour the cheese sauce over the top of the meatloaf. Garnish with fresh parsley and enjoy!

Love it? Pin it!

Love this REUBEN MEATLOAF? Pin it to your favorite Pinterest recipe board before you go!

FAQs About Meatloaf

Ever wonder how meatloaf came to be? This common recipe has been around for ages!

What is the history of meatloaf?

It’s hard to pinpoint when meatloaf was invented, but there is evidence that it may date back to as early as the fifth century. A recipe was found in an ancient Roman cookbook called “Apicius”. The recipe is a concoction of chopped meat, bread, and wine that was formed into patties. In the 1800s, the meat grinder was invented and meat trimmings became more commonly ground up into dishes like the modern meatloaf. During America’s Great Depression, meatloaf became a common meal simply out of necessity to make food last longer. Some recipes from the depression era called for 50% breadcrumbs, which would increase the pound of meat to be able to feed a large family. Meatloaf still remains a popular dish to help home cooks stretch their food budgets.

What is the secret to moist and tender meatloaf?

There are many ways to ensure a moist and tender loaf. Vegetables such as onions, carrots, celery, and peppers can be sauteed in butter or oil before adding them to the meatloaf. Sauteing the vegetables will help them release more of their moisture into the meatloaf. Or, use sauerkraut! The sauerkraut has moisture built right into it through the brine. Also, breadcrumbs added to meatloaf will help absorb and retain juices so the result is a moister loaf. Milk can be added to the breadcrumbs to add more moisture.

Another factor to consider is the ratio of lean meat to fat content. A ratio of 80% meat to 20% fat is the usual formulation for moist meatloaf. Some might choose a 70% to 30% ratio, but that may turn your meatloaf from juicy to greasy. A meatloaf sauce will also add moisture to your meatloaf, such as the swiss cheese sauce in this recipe. Ketchup and BBQ sauce are often added to the top of the meatloaf which will add some moisture. Lastly, do not overmix your meatloaf, cook it low and slow and let it rest before slicing for the most tender and moist results.

Do you cook meatloaf covered or uncovered?

This is really your call. If you have a glaze or sauce on top, I recommend cooking meatloaf uncovered. However, if you are worried about your meatloaf being too dry or too browned on top, you can cover it with foil or parchment paper for the last 15 minutes of cooking. Cook your meatloaf at 350°F for 1 hour or until the meatloaf internal temperature reaches 160 degrees F on a meat thermometer.

Again, please note that this recipe for Reuben meatloaf “looks” very pink inside because of the added corned beef. So, using a thermometer will ensure that your meatloaf is cooked to the proper internal temperature.

SUBSTITUTIONS:

Ground beef – You can use ground chicken or ground turkey instead of beef for a slightly healthier version.
Thousand Island Dressing – Substitute Russian Dressing for Thousand Island if you want a slightly spicier version. Both dressings have a mayonnaise-ketchup base, but Russian dressing is spiced up more with Worcestershire sauce, lemon juice, horseradish, paprika, and onion powder.
Rye bread crumbs – If you cannot find rye bread crumbs, you can use any type of bread crumbs. Add some caraway seeds to your bread crumbs for some of that rye taste.

TIPS AND TRICKS

If you do not have a loaf pan, simply form your meat into a loaf shape and bake on a sheet pan or shallow baking dish. Spray your dish with non-stick cooking spray or oil it with vegetable oil.
Leftover meatloaf is good for 3-4 days in an airtight container in the refrigerator. You can also store cooked meatloaf in the freezer for 3-4 months. Leftovers would make a delicious Reuben meatloaf sandwich!
Need some ideas for what to serve with Reuben Meatloaf? I steamed some baby red potatoes and fresh broccoli with ours, but Loaded Mashed Potatoes, Brussels Sprouts or Cauliflower Mash are all great alternatives!

MORE REUBEN RECIPES

I love all things Reuben! Here are more must-try Reuben recipes:

My Love Of Sauerkraut

With my Polish and German heritage, of course, I am passionate about kraut. Although you may prefer to call it sauerkraut, I like it just the same. Small wonder, the terms are actually synonymous and derive from the German word for Cabbage or herb.

Kraut can be used in a variety of recipes, from soups to salads, and entrees to appetizers and even desserts! I have a ton of kraut recipes to check out. If you haven’t guessed, I am a big fan.

Before we get to the recipe, I would like to offer up a HUGE thank you to Frank’s Kraut!

Here are some more scrumptious recipes I made with Franks’ Kraut:

Smoked Polish Sausage & Sauerkraut – Hot Reuben Dip – Sauerkraut, Bratwurst & Potato Soup

LOVE KRAUT LIKE WE DO?

Find oodles more sauerkraut recipes at FranksKraut.com

You can see all of the goodness they share on social media, too: Facebook , YouTube , Pinterest and Twitter.

When you just need a little Reuben in your life, whip up this delicious meatloaf. Serve it with a couple of light side dishes and you have a perfectly satisfying meal. Trust me, you’ll want to add this Reuben meatloaf to your family cookbook!

Reuben Meatloaf with Corned Beef and a Swiss Cheese Sauce

4.84 from 6 votes

Print Recipe

Reuben Meatloaf

This Reuben Meatloaf has all of the flavors you would find in a traditional Reuben sandwich, baked into a meatloaf. With simple ingredients like lean ground beef, corned beef, rye breadcrumbs, egg, sauerkraut and Thousand Island dressing, this easy recipe is quick to put together. Once it bakes it's slathered in a Swiss cheese sauce before serving. What's not to love?

Prep Time10

Cook Time1

Total Time1

Course: Beef

Cuisine: American

Keyword: best, corned beef meatloaf, Reuben meatloaf, Reuben meatloaf recipe, Reuben meatloaf with corned beef, Swiss cheese sauce, with Swiss cheese sauce

Servings: servings

Calories: 528kcal

Author: Michaela Kenkel

Equipment

Ingredients

For the Meatloaf:
1 ½ pounds lean ground beef
½ pound corned beef chopped/ground finely
¾ cup Frank’s Kraut
1 cup Rye bread crumbs
¼ cup Thousand Island Dressing
1 egg
For the Cheese Sauce:
1 Tablespoon butter
1 Tablespoon flour
1 cup milk
1 cup Swiss cheese shredded
Fresh parsley for garnish

Instructions

Preheat oven to 350 degrees. Spray a loaf pan with non-stick cooking spray.
To make the meatloaf: Place corned beef in the food processor and chop it really fine. Then add the sauerkraut to the food processor and combined them together.
Combine meatloaf ingredients together in a bowl.
Form a loaf and place it in the prepared loaf pan.
Cover with foil. Bake for 60 minutes or until the internal temperature reaches 160 degrees F.
To make the cheese sauce, melt butter in a small saucepan. Whisk in flour until smooth. Whisk in milk, stirring as it thickens making sure there are no lumps. Remove from heat and whisk in the Swiss cheese until smooth.
Pour the cheese sauce over the top of the meatloaf. Garnish with fresh parsley.

Notes