Layered Rueben Loaf Recipes

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.

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.

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.

Steps:

• Heat oven to 350ºF.
• Cut 4 bread slices into 1/2-inch cubes; spread onto bottom of 13x9-inch baking dish sprayed with cooking spray. Cover with half the corned beef. Top with layers of sauerkraut, pickles and 1 cup cheese; cover with remaining corned beef and cheese.
• Whisk eggs, milk, dressing and mustard until blended; pour over ingredients in dish. Add remaining bread slice to blender; blend until fine crumbs form. Sprinkle over casserole.
• Bake 40 min. or until casserole is set in center and top is golden brown.

Steps:

• Heat a large nonstick skillet over medium high heat. Preheat broiler and place rack 10 to 12 inches from heat.
• To very hot skillet add vegetable oil, 2 turns of the pan, bay, garlic, cabbage, cloves, cinnamon stick and nutmeg. Cook, stirring frequently, 5 minutes, then add in the grill seasoning and brown sugar and toss to coat. Add vinegar, cook off 2 minutes then remove from heat and let stand. Remove bay leaf and cinnamon stick.
• Preheat oven to 350 degrees F.
• Cut 1 inch off bread across the whole loaf to remove the top. Remove the soft insides of the bread to form a bread bowl. Pile half the cabbage into base of the bread. Fill bread with meats and Swiss cheese. Place filled bread into the oven to melt the Swiss. Top melted cheese with the remaining seared pickled cabbage. Slather the top with sweet pickle relish mixed with chili sauce and set bread top into place. The loaf will appear whole and empty to the eye. Pack to travel or serve on cutting board. Cut the loaf into 6 sections and serve.

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.

Steps:

• In a large bowl, combine the egg,ketchup, bread crumbs, and salt.
• Crumble the beef over the mixture and mix well;set aside.
• In a bowl,combine pastrami, sauerkraut,cheese, sour cream and mustard.
• Press a third of the mixture into a greased 9x5x3 inch loaf pan.
• Top with half of pastrami mixture.
• Repeat layers.
• Top with remaining beef mixture.
• Cover and bake at 350 degrees for 1 hour or until meat is no longer pink;drain.
• Let stand 10 minutes before slicing.

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.

Steps:

• Combine all ingredients except last 3 in medium bowl.
• Press 1/2 of mixture in bottom of loaf pan.
• Make slight indentation, lengthwise down center of meatloaf.
• Combine all the filling mixture and put in indentation.
• Top with remaining meat mixture, pressing to enclose filling and sealing edges.
• Bake at 350 degrees for approximately 1 hour.
• Let stand for 5 minutes.