Reuben Loaf

30m
Prep Time

45m
Cook Time

1h 15m
Ready In

Recipe: #16383

December 18, 2014

Categories: Dinner, Main Dish, Meatloaf, Beef, Budget-Friendly, Easy/Beginner Cooking, Pantry/Shelf, Fall/Autumn, Father's Day, Game/Sports Day, Winter, Oven Bake more

recipe by:
dienia b

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recipe by:
dienia b

"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."

Original recipe yields 4 servings

Metric US

Ingredients

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2 large eggs (beaten)
2 cups soft breadcrumbs
2 cans (12 ounce) cooked corned beef
1 can (8 ounce) sauerkraut (drained and finely snipped)

1/2 teaspoon caraway seed
1 cup shredded Swiss cheese
3 slices Swiss cheese (cut on diagonal, I just use more shredded cheese)
8 slices pumpernickel bread

Nutritional

Serving Size: 1 (290.7 g)
Calories 731.2
Total Fat - 41.9 g
Saturated Fat - 15 g
Cholesterol - 185.5 mg
Sodium - 1112.1 mg
Total Carbohydrate - 56 g
Dietary Fiber - 6.4 g
Sugars - 7.3 g
Protein - 32.1 g
Calcium - 379.3 mg
Iron - 6.2 mg
Vitamin C - 8.4 mg
Thiamin - 0.5 mg

Step by Step Method

Step 1

Combine egg bread crumbs corned beef mix together on foil or waxed paper. Pat meat mixture into 10 x10 inch square pan.

Step 2

Combine caraway and cheese and sauerkraut. Mound in center and wrap meat around sauerkraut mixture forming loaf seal seam and ends.

Step 3

Place loaf in greased 13x9x2-inch baking pan.

Step 4

Bake in 350 degree oven for 45 minutes.

Step 5

Top with cheese triangles. Bake 5 minutes more until cheese is melted.

Step 6

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.

Tips & Variations

No special items needed.

Tags : Dinner Main Dish Meatloaf

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