REUBEN LOAF
When I make this bread, I almost always have to bake two loaves so that everyone gets a taste! It's especially good in the winter. In fact, last year when we went to a Christmas buffet at my husband's aunt's house-with a hearty soup as the main course-I took a Reuben Loaf along. It looks so pretty sliced and arranged on a platter, too. My husband and I are crop farmers with three young children. Cooking-especially baking-is one of the ways I relax, and I also enjoy sewing.
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 6-8 servings.
Number Of Ingredients 12
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.
Nutrition Facts :
RUEBEN LOAF
This makes a great appetizer and afternoon snack! It is also good using ham and cheese. beef and sauerkraut
Provided by NEHCTERG
Categories Bread Yeast Bread Recipes
Time 1h50m
Yield 6
Number Of Ingredients 11
Steps:
- In a large bowl, combine 1 1/2 cups flour, yeast, sugar and salt. Add warm water, mustard and butter; stir well. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes. Cover and let rest for 10 minutes.
- On lightly floured surface, roll dough to a 10x15 rectangle. Layer corned beef, Swiss cheese, and sauerkraut in the center third of the rectangle. Use a knife to make cuts from filling to dough edge, approximately 1 inches apart. Folds strips across bread, alternating sides. Cover loaf and let rise in a warm area for 45 minutes.
- Preheat oven to 375 degrees F (190 degrees C).
- Brush risen loaf with beaten egg. Bake in preheated oven for 30 minutes, until golden brown.
Nutrition Facts : Calories 694.4 calories, Carbohydrate 64.3 g, Cholesterol 161.3 mg, Fat 32 g, Fiber 3.4 g, Protein 35.3 g, SaturatedFat 14 g, Sodium 1556.2 mg, Sugar 5.3 g
BAKED REUBEN LOAF
This recipe can be cut in halves for sandwiches or sliced into sandwich rounds for appetizers. Very easy to make, but looks and tastes impressive. Can be served hot or at room temp, so its great for football parties. Goes great with cold beer.
Provided by BETHANY T.
Categories Lunch/Snacks
Time 40m
Yield 1 loaf
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Carefully unroll bread dough. Layer Swiss cheese over dough leaving about one inch free all around the edges.
- Layer the corned beef to cover the dough leaving about one inch free all around the edges (think pizza).
- Spread thousand island dressing over corned beef.
- Sprinkle sauerkraut evenly over dressing.
- Roll up jellyroll style lengthwise, then pinch seam edge to seal.
- With seam side up, fold and pinch ends over to seal.
- Line a cookie sheet with parchment paper, spray with olive oil spray, and sprinkle with half of cornmeal.
- Transfer loaf to parchment paper, seam side down.
- With a sharp knife, cut several slashes crosswise into top layer of dough.
- Spray loaf with olive oil spray and sprinkle lightly with remaining cornmeal.
- Bake for 25 to 35 minutes or until golden brown.
- Wait at least 10 minutes to slice.
Nutrition Facts : Calories 2391, Fat 126.9, SaturatedFat 57, Cholesterol 391.5, Sodium 5335.2, Carbohydrate 187.8, Fiber 3.9, Sugar 13.9, Protein 124.1
REUBEN LOAF
I love corned beef and these are easier to make than a bunch of sandwiches. I don't know which magazine is cut up in my recipe box--I'm not that organized--darn.
Provided by Dienia B.
Categories Lunch/Snacks
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine egg bread crumbs corned beef mix together on foil or waxed paper.
- Pat meat mixture into 10 x10 inch square pan.
- Combine caraway and cheese and sauerkraut.
- Mound in center and wrap meat around sauerkraut mixture forming loaf seal seam and ends.
- Place loaf in greased 13x9x2-inch baking pan.
- Bake in 350 degree oven for 45 minutes.
- Top with cheese triangles.
- Bake 5 minutes more until cheese is melted.
- Serve with pumpernickel on side and if you don't want to mess up a bunch of pans and don't care if the loaf is not perfectly formed, use the same pan.
Nutrition Facts : Calories 877.9, Fat 50.9, SaturatedFat 20.6, Cholesterol 316.5, Sodium 3031.9, Carbohydrate 48, Fiber 6.3, Sugar 3.2, Protein 54.8
THE BEST MEATLOAF
We opted for an all-beef meatloaf rather than the traditional mix of beef, veal and pork because we wanted that satisfying big beef flavor. Milk adds richness and tenderizes the meat, preventing it from getting tough or dry. We also cook the onion instead of adding it raw as many recipes suggest, which imparts a welcome sweetness and eliminates that harsh raw onion flavor.
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Arrange a rack in the center of the oven and preheat to 450 degrees F. Line a rimmed baking sheet with foil.
- Whisk the eggs, milk, Worcestershire sauce and 2 teaspoons salt in a large bowl until completely combined. Heat the oil in a large skillet over medium-high heat. Add the onion, garlic, thyme, 1/2 teaspoon salt and 1 teaspoon pepper and cook, stirring occasionally, until the onions are tender and lightly golden brown, 8 to 10 minutes.
- Add 3 tablespoons of the ketchup and cook until most of the moisture has evaporated and the mixture is thick and brick red colored, 3 to 4 minutes. Remove the skillet from the heat and let the onions cool slightly. Then add them to the beaten eggs and mix to combine.
- Add the beef to the egg and onion mixture. Break up the meat with a fork or wooden spoon, and then mix to thoroughly combine; you don't want to see any lumps of raw beef. Add the panko and mix to combine. Stir the meat vigorously with a wooden spoon for about 7 seconds; it will become more homogenous and tackier.
- Transfer the meat to the prepared baking sheet and shape into a 9-by-5-inch loaf. Smooth the top and evenly spread the remaining ketchup over top. Bake for 5 minutes, and then reduce the oven temperature to 350 degrees. Continue to bake until an instant-read thermometer inserted into the center of the loaf registers 150 degrees F, 30 to 35 minutes. Allow the meatloaf to rest for 20 minutes before slicing.
ROASTED VEGETABLE MEATLOAF WITH BALSAMIC GLAZE
Steps:
- Preheat oven to 425 degrees F.
- Heat the oil in a large saute pan over high heat. Add the zucchini, peppers, garlic paste, 1/4 teaspoon red pepper flakes, and salt and pepper, to taste, and cook until almost soft, 5 minutes. Set aside to cool.
- Whisk together the eggs and herbs in a large bowl. Add the meat, bread crumbs, cheese, 1/2 cup of the ketchup, 2 tablespoons of the balsamic vinegar, and the cooled vegetables and mix until just combined.
- Mold the meatloaf on a baking sheet lined with parchment paper. Whisk together the remaining ketchup, balsamic vinegar, and red pepper flakes in a small bowl. Brush the mixture over the entire loaf. Bake the meatloaf for 1 to 1 1/4 hours. Remove from the oven and let rest for 10 minutes before slicing.
MEATLOAF
Provided by Food Network
Time 2h10m
Yield 10 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 120 degrees C (about 250 degrees F).
- Heat a frying pan over medium heat and add oil. Saute carrots, shallots, mushrooms and garlic until they become soft around the edges, about 2 minutes, then add paprika, nutmeg and 4 grams salt. Cook for 30 seconds, then add BBQ sauce and Worcestershire. Remove from heat and let cool.
- Meanwhile, mix cream, eggs and remaining 14 grams salt in a bowl until they are a uniform color. Add the bread and allow to soak for around 15 minutes, then blend in a blender (it can still be a bit chunky, but not large pieces). Mix in the meats, then the veg until it looks uniform and is slightly tacky when touched. Line a loaf pan with parchment paper and put mixture into the pan. Bang it on the counter a couple times to ensure that it makes it to the corners. Bake until its internal temperature registers 70 degrees C (about 160 degrees F) on an instant-read thermometer, about 1 hour 30 minutes. Can be served immediately, but for best results allow to cool overnight, then slice and reheat slices in a pan with a little oil.
CLASSIC MEATLOAF
Good meatloaf is about as comforting as comfort food gets. Thankfully, meatloaf doesn't have to be complex to be good. It just needs to be tender (from breadcrumbs soaked in milk and gentle handling) and flavorful (from onion, garlic, and ketchup).
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes
Time 1h10m
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. Line a baking sheet with aluminum foil or parchment paper. Place bread in food processor; pulse until fine crumbs form. Transfer to a small bowl; stir in milk. Set aside, about 10 minutes, stirring occasionally.
- Meanwhile, in a large bowl, combine beef, pork, onion, garlic, egg, 1/4 cup ketchup, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Add bread-milk mixture, and mix very gently with a fork (do not overmix).
- Place meat mixture on prepared baking sheet, and form into a loaf about 9 inches long and 4 to 5 inches wide.
- Bake, brushing twice with remaining 1/4 cup ketchup during baking, until an instant-read thermometer registers 160 degrees, 45 to 55 minutes. Let meatloaf rest 10 minutes before slicing and serving.
Nutrition Facts : Calories 464 g, Fat 33 g, Protein 29 g
REUBEN MEAT LOAF
This moist loaf is sure to become a favorite with sauerkraut lovers. Mary Alice Taylor of Downingtown, Pennsylvania rolls tangy kraut, Swiss cheese and Thousand Island salad dressing into well-seasoned ground beef for a delicious dinner.
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 8 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 305 calories, Fat 16g fat (7g saturated fat), Cholesterol 111mg cholesterol, Sodium 641mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 2g fiber), Protein 27g protein.
CLASSIC MEATLOAF
The secrets to this meatloaf are fresh, very finely diced vegetables that give it moisture and flavor--and a light touch in mixing together the ingredients. This hearty meatloaf is the perfect meal for cool fall and winter evenings, served with mashed potatoes and simple mushroom gravy.
Provided by Chef John
Categories Main Dish Recipes Meatloaf Recipes Beef Meatloaf Recipes
Time 1h15m
Yield 10
Number Of Ingredients 19
Steps:
- Preheat the oven to 325 degrees F.
- Place the carrot, celery, onion, red bell pepper, mushrooms, and garlic in a food processor, and pulse until very finely chopped, almost to a puree. Place the minced vegetables into a large mixing bowl, and mix in ground chuck, Worcestershire sauce, and egg. Add Italian herbs, salt, black pepper, and cayenne pepper. Mix gently with a wooden spoon to incorporate vegetables and egg into the meat. Pour in bread crumbs. With your hand, gently mix in the crumbs with your fingertips just until combined, about 1 minute.
- Form the meatloaf into a ball. Pour olive oil into a baking dish and place the ball of meat into the dish. Shape the ball into a loaf, about 4 inches high by 6 inches across.
- Bake in the preheated oven just until the meatloaf is hot, about 15 minutes.
- Meanwhile, in a small bowl, mix together brown sugar, ketchup, Dijon mustard, and hot sauce. Stir until the brown sugar has dissolved.
- Remove the meatloaf from the oven. With the back of a spoon, smooth the glaze onto the top of the meatloaf, then pull a little bit of glaze down the sides of the meatloaf with the back of the spoon.
- Return meatloaf to oven, and bake until the loaf is no longer pink inside and the glaze has baked onto the loaf, 30 to 40 more minutes. An instant-read thermometer inserted into the thickest part of the loaf should read at least 160 degrees F (70 degrees C). Cooking time will depend on shape and thickness of the meatloaf.
Nutrition Facts : Calories 284.1 calories, Carbohydrate 14.8 g, Cholesterol 85.3 mg, Fat 14.9 g, Fiber 1.2 g, Protein 21.6 g, SaturatedFat 5.6 g, Sodium 755.4 mg, Sugar 5.3 g
BARBECUE MEAT LOAF
My husband and I first tasted this recipe when we were dinner guests at the home of some friends. We liked it so much that I took the recipe home-and it's been one of our favorite main dishes ever since!-Kerry Bouchard, Shawmut, Montana
Provided by Taste of Home
Categories Dinner
Time 1h35m
Yield 8-10 servings.
Number Of Ingredients 15
Steps:
- In a small bowl, combine sauce ingredients; set aside. In a large bowl, mix together meat loaf ingredients. Add half of the sauce to the meat loaf mixture; mix well. Press into a 9x5-in. loaf pan. Bake at 350° for 1 hour. Remove from oven; drain. Pour remaining sauce over loaf. Return to oven and bake 20 minutes longer or until no pink remains.
Nutrition Facts : Calories 242 calories, Fat 9g fat (3g saturated fat), Cholesterol 98mg cholesterol, Sodium 516mg sodium, Carbohydrate 20g carbohydrate (12g sugars, Fiber 2g fiber), Protein 20g protein.
LOW CARB REUBEN MEATLOAF
This reuben-stylized meatloaf can also be formed into patties and grilled or pan-fried or divided and baked in muffin tins for 25 to 30 minutes to save time.
Provided by Mercy
Categories Lunch/Snacks
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Mix all the ingredients together until thoroughly blended.
- Free-form into a loaf shape in a casserole dish and bake and 350°F until done, about 1 1/4 hours.
- This can be served with a low carb Russian or Thousand Island dressing.
REUBEN SANDWICH LOAF
From Canadian Living Magazine. This makes a beautiful and delicious Reuben stuffed rye bread loaf. It is very impressive for company.
Provided by Food4Life
Categories Breads
Time 2h15m
Yield 8 serving(s)
Number Of Ingredients 18
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.
Nutrition Facts : Calories 312.8, Fat 9.2, SaturatedFat 3.6, Cholesterol 13, Sodium 490.8, Carbohydrate 49, Fiber 8.8, Sugar 7.4, Protein 12
OLD-FASHIONED MEAT LOAF III
Make and share this Old-Fashioned Meat Loaf III recipe from Food.com.
Provided by ratherbeswimmin
Categories Meatloaf
Time 7h45m
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- Place the bread in a small bowl, pour the milk over the bread, and let soak for 5 minutes.
- Put the meat in a large mixing bowl and add the remaining ingredients, including the milk-soaked bread.
- Do not squeeze the moisture out of the bread.
- Using clean hands or a large spoon, stir the mixture together until the ingredients are thoroughly blended.
- Form the mixture into a loaf about 6 inches long and e inches wide and tall.
- Set aside while you mix the sauce ingredients, or cover and refrigerate for up to 24 hours.
- Stir together all the sauce ingredients in the insert of a 5- to 7-quart slow cooker and set the meat loaf in the sauce.
- Spoon some of the sauce over the top of the meat loaf to coat it.
- Cook the meat loaf on HIGH for 1 hour.
- Decrease heat to LOW and cook until an instant-read thermometer inserted in the center of the meat loaf registers 165 degrees, 5-6 hours.
- Using two long, wide spatulas, remove the meat loaf from the slow cooker, cover with foil, and allow to rest for 15 minutes.
- Season the sauce with salt and pepper.
- Cut the meat loaf into ½ inch thick slices with a serrated knife.
- Serve with some of the sauce.
Nutrition Facts : Calories 420.9, Fat 13.3, SaturatedFat 5.2, Cholesterol 106.1, Sodium 2052.7, Carbohydrate 49.9, Fiber 1.9, Sugar 40, Protein 27.8
REUBEN CRESCENT BAKE
This may not be a true Reuben, but the taste is still fantastic and it's easy to make. I like to serve this bake with homemade soup. -Kathy Kittell, Lenexa, Kansas
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 375°. Unroll 1 tube of crescent dough into 1 long rectangle; seal seams and perforations. Press onto the bottom of a greased 13x9-in. baking dish. Bake until golden brown, 8-10 minutes., Layer with half the cheese and all the corned beef. Combine sauerkraut and salad dressing; spread over beef. Top with remaining cheese., On a lightly floured surface, press or roll second tube of crescent dough into a 13x9-in. rectangle, sealing seams and perforations. Place over cheese. Brush with egg white; sprinkle with caraway seeds., Bake until casserole is heated through and crust is golden brown, 12-16 minutes. Let stand 5 minutes before cutting.
Nutrition Facts : Calories 610 calories, Fat 39g fat (18g saturated fat), Cholesterol 108mg cholesterol, Sodium 1905mg sodium, Carbohydrate 28g carbohydrate (8g sugars, Fiber 2g fiber), Protein 31g protein.
BEST EVER MEATLOAF II
My mom made a different meat loaf every week, when I was growing up, to find the one recipe are family would eat. After being subjected to this for years I came up with this recipe that has never failed to get rave reviews.
Provided by MECHELLE
Categories Main Dish Recipes Meatloaf Recipes Beef Meatloaf Recipes
Time 1h20m
Yield 8
Number Of Ingredients 8
Steps:
- In a medium skillet, melt butter over medium heat. Add garlic, onion, and green pepper and saute until onions are soft.
- Preheat oven to 375 degrees F (190 degrees C).
- In a large mixing bowl, place ground beef, crushed crackers, Cheddar cheese, taco seasoning, and sauteed onion and green pepper. Mix thoroughly.
- Press beef mixture into a 9x5 inch loaf pan. Bake in a preheated oven for 45 to 55 minutes or until done. Check with a meat thermometer for doneness. Internal temperature should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 324.9 calories, Carbohydrate 9.4 g, Cholesterol 76.1 mg, Fat 23.2 g, Fiber 0.6 g, Protein 17.9 g, SaturatedFat 11.7 g, Sodium 610.2 mg, Sugar 1.7 g
REUBEN CRESCENT BAKE
Corned beef, Swiss cheese, kraut and thousand island dressing baked between crescent rolls. Easy and tasty. Kids will love these.
Provided by Patti Barrett
Categories Main Dish Recipes Savory Pie Recipes Pot Pie Recipes
Time 40m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease an 8x8-inch baking dish.
- Mix together the sauerkraut and thousand island salad dressing in a bowl until well combined. Unroll the crescent roll dough, and cut dough in half; place one half of the dough onto a floured work surface, and pinch the perforations of the dough closed to make 1 sheet. Roll the dough sheet out to about 12 inches square, and fit the dough into the prepared baking sheet. Pinch perforations closed on 2nd half of dough; roll out to about 9 inches square, and set aside.
- Prebake the dough crust in the baking dish in the preheated oven until lightly browned, 8 to 10 minutes. Remove from oven, and place 4 slices of cheese into the bottom of the crust; top cheese slices with the corned beef, and spread with the sauerkraut mixture. Lay 4 remaining slices of Swiss cheese on top of the sauerkraut mixture. Lay the 2nd sheet of crescent roll dough onto the filled baking sheet, and press the top crust down onto the edges of the dish to seal. Brush with beaten egg white.
- Bake in the oven until the cheese is melted and the crust is golden brown, 15 to 20 minutes; let stand about 5 minutes before slicing.
Nutrition Facts : Calories 657.6 calories, Carbohydrate 32.1 g, Cholesterol 114.6 mg, Fat 42.1 g, Fiber 0.7 g, Protein 36.9 g, SaturatedFat 16.9 g, Sodium 2122.9 mg, Sugar 9.5 g
REUBEN CASSEROLE
Layers of sauerkraut, corned beef, Swiss cheese, rye bread crumbs, and Russian-style salad dressing make up this casserole version of the deli sandwich .
Provided by JAMON0126
Categories World Cuisine Recipes European Eastern European Polish
Yield 6
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Spread bread cubes in the bottom of a 9x13 inch baking dish. Spread sauerkraut evenly over the bread cubes, then layer beef strips over sauerkraut. Pour dressing over all.
- Spray aluminum foil with cooking spray and use to cover baking dish, sprayed side down. Bake in the preheated oven for 20 minutes.
- Remove cover, sprinkle with cheese and bake uncovered for another 10 minutes, or until cheese is melted and bubbly.
Nutrition Facts : Calories 449.8 calories, Carbohydrate 30.8 g, Cholesterol 82.3 mg, Fat 24.3 g, Fiber 4.5 g, Protein 28.2 g, SaturatedFat 10 g, Sodium 2078.4 mg, Sugar 9.5 g
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