Print Recipe

Reuben Meatloaf


  • 1 1/2 pounds lean ground beef
  • 1 1/2 pounds rye bread crumbs
  • 2 eggs, lightly beaten
  • 1/2 cup chopped onion
  • 1/4 cup Russian salad dressing
  • 1/3 cup pickle relish
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 (8 ounce) can sauerkraut, drained
  • 1 1/2 cups Swiss cheese, shredded
  • 6 thin slices corned beef


  1. Combine ground beef, bread crumbs, eggs, onion, pickle relish, Russian dressing, Worcestershire sauce, salt and pepper. Mix with hands or wooden spoon to blend well.
  2. On a sheet of foil, shape mixture into a 7 x 14-inch rectangle. Evenly layer corned beef, sauerkraut and cheese leaving a 1-inch border around the edges. Roll up meat in jellyroll fashion, sealing the ends, using the foil to help lift.
  3. Place seam-side down in a loaf pan and bake for 1 hour at 350 degrees F.

Yield: 8 servings

Per serving (excluding unknown items): 606 Calories; 32g Fat (47% calories from fat); 30g Protein; 49g Carbohydrate; 139mg Cholesterol; 1321mg Sodium

Food Exchanges: 2 1/2 Starch/Bread; 3 Lean Meat; 1/2 Vegetable; 4 1/2 Fat; 1/2 Other Carbohydrates

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