Reuben meatloaf
Prep time: 30 minutes Cook time: 1 hour
Serves 4
The Reuben sandwich can be made from corned beef or pastrami, Swiss cheese and sauerkraut on grilled rye. This meatloaf is a variation. The recipe by Maryana Vollstedt is from "Meatloaf: Recipes for Everyone's Favorite" (Chronicle Books, $14.95, 108 pages).
Note: Prep and cook times do not include time to cook and prepare corned beef. Prep time does not include the 5- to 10-minute standing time for meatloaf.
INGREDIENTS
1 pound cooked corned beef, cut into chunks and ground in a food processor
1/2 pound ground beef
1/2 cup dried rye or pumpernickel bread crumbs
1 large egg, lightly beaten
1/3 cup Thousand Island dressing (recipe follows)
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 cup sauerkraut, drained
3 large slices Swiss cheese
Parsley sprigs for garnish
INSTRUCTIONS
Preheat the oven to 350 degrees. In a large bowl, combine all the ingredients except the sauerkraut, cheese and parsley, and mix well. Turn the mixture into a lightly sprayed or oiled 9-by-5-inch loaf pan and gently pat down. Bake for 45 minutes. Spread 1 cup of the sauerkraut on top of the loaf and cover with the cheese slices.
Bake until the sauerkraut is hot and the cheese is melted, about 15 minutes longer. Let stand for 5 to 10 minutes before serving. Remove the loaf from the pan and slice to serve. Garnish with the parsley sprigs.
Thousand Island dressing
Prep time: 10 minutes
Makes about 1 1/4 cups
INGREDIENTS
1 cup mayonnaise
1/4 cup chili sauce
1 teaspoon Worcestershire sauce
2 teaspoons sweet pickle relish
1/4 teaspoon salt
INSTRUCTIONS
Whisk together all the ingredients. Cover; refrigerate until ready to use.
Per serving: 624 cal.; 38 g pro.; 5 g carb.; 48 g fat (16 sat., 16 monounsat., 2 polyunsat., 14 other); 228 mg chol.; 2187 mg sod.; 1 g fiber; 1 g sugar; 72 percent calories from fat.
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