2 ounces Swiss cheese, cut into small cubes (about 1/2 cup)
1/2 cup prepared Thousand Island salad dressing
2 teaspoons dry mustard
1/2 teaspoon freshly ground pepper
Heat the oven to 350 degrees F.
In a medium skillet, heat the oil and cook the carrot and onion
over medium-low heat until the vegetables are softened, about 5
Cut the corned beef into pieces and finely chop them in
a food processor.
In a large mixing bowl, use your hands to gently but thoroughly
combine the ground chuck, bread crumbs, sauerkraut, cheese, 1/4
cup of the Thousand Island dressing, mustard, pepper, egg, cooked
vegetables and corned beef.
Pat the mixture into a shallow 2-quart baking pan. Spread the top
with the remaining 1/4-cup Thousand Island dressing.
the meatloaf is firm and the top is browned, 45 to 50 minutes.
Let the meatloaf stand in the pan for 5 to 10 minutes before cutting
into squares to serve.
Yield: 6 servings
Leftovers: Cut into slices and serve on toasted rye or pumpernickel
bread with lettuce and more Swiss cheese and Thousand Island dressing.