Reuben Meatloaf Recipes

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:

• 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.

Steps:

• In a large bowl, combine first seven ingredients--mix well.
• Crumble beef over mixture. On foil, pat meat mixture into 14 x 10 rectangle.
• Spread with dressing, top with sauerkraut and 1/2 cup of the swiss cheese.
• Roll up into a log lengthwise--seal the seams.
• Place into a large baking pan.
• Bake at 350 degrees for 50-55 minutes--near end of baking top with remaining 1/2 cup of swiss cheese and bake until melted.

Steps:

• Combine ground beef, bread crumbs, dressing, egg and pepper.
• Pat into approximately a 10x12 rectangle on a piece of waxed paper.
• Top with sauerkraut and Swiss cheese, and roll up like a jelly roll.
• Seal ends and place seam side down into a meatloaf pan.
• Bake at 350 for 45 minutes or until done.
• I usually sprinkle a little more cheese on top and put it back into the oven to melt it.

Steps:

• Preheat the oven to 450 degrees F. Put the corned beef in a food processor and pulse until finely ground; remove to a medium bowl. Add the bread to the food processor and pulse until fine; add to the corned beef. Add the ground beef, egg, milk, onion, 3/4 cup cheese, 1/4 teaspoon salt and a few grinds of pepper. Mix well with your hands and transfer to a rimmed baking sheet. Form into four 3/4-inch-thick oval patties.
• Bake the patties until lightly browned, firm and cooked through (a thermometer inserted into the centers should register 160 degrees F), 20 to 23 minutes. Evenly top the meatloaves with the sauerkraut and remaining 1/2 cup cheese. Return to the oven and bake until the cheese is melted, about 3 minutes.
• Transfer the meatloaves to plates and top with Russian dressing and parsley. Serve with potato chips and pickles.

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.

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.

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.