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?
Servings: 8 servings
Calories: 528kcal
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
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.
Nutrition
Serving: 1g | Calories: 528kcal | Carbohydrates: 15g | Protein: 40g | Fat: 33g | Saturated Fat: 13g | Polyunsaturated Fat: 15g | Cholesterol: 163mg | Sodium: 890mg | Fiber: 1g | Sugar: 4g