Print Recipe

Reuben Loaf



  • 1 tablespoon vegetable oil
  • 1 carrot, chopped
  • 1 small onion, chopped
  • 1/2 pound cooked corned beef
  • 1 pound lean ground chuck
  • 1 cup rye bread crumbs
  • 1/2 cup well-drained sauerkraut
  • 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
  • 1 egg


  1. Heat the oven to 350 degrees F.
  2. In a medium skillet, heat the oil and cook the carrot and onion over medium-low heat until the vegetables are softened, about 5 minutes.
  3. Cut the corned beef into pieces and finely chop them in a food processor.
  4. 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.
  5. Pat the mixture into a shallow 2-quart baking pan. Spread the top with the remaining 1/4-cup Thousand Island dressing.
  6. Bake until the meatloaf is firm and the top is browned, 45 to 50 minutes.
  7. 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.

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