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Reuben Meatloaf

http://www.eatingwell.com/recipes/reuben_meatloaf.html

From EatingWell:  January/February 2013

Inspired by the classic Reuben sandwich, this nontraditional, healthy Reuben meatloaf recipe includes sauerkraut, Swiss cheese, dill pickles and rye breadcrumbs.

10 servings | Active Time: 30 minutes | Total Time: 1 1/2 hours

Ingredients

Preparation

  1. Preheat oven to 375°F. Coat a large rimmed baking sheet with cooking spray (or see Loaf Pan Variation).
  2. Pulse onion and carrot in a food processor until finely chopped. (Or finely chop them with a knife.)
  3. Heat oil in a large nonstick skillet over medium-high heat. Add the vegetables and cook, stirring occasionally, until tender and most of the liquid has evaporated, 5 to 10 minutes. Transfer to a large bowl and let cool for 10 minutes.
  4. Add sauerkraut, cheese, 2 tablespoons ketchup, caraway seeds and salt to the vegetables; stir to combine. Stir in egg and breadcrumbs. Add ground beef and with clean hands gently knead the vegetable mixture into the meat; do not overmix. Pat the meat mixture into a loaf shape (about 12 by 5 inches) on the prepared baking sheet. Combine the remaining 2 tablespoons ketchup and mayonnaise in a small bowl. Spread on the loaf.
  5. Bake the meatloaf until an instant-read thermometer inserted in the center registers 165°F, about 45 minutes. Sprinkle with chopped pickles. Let rest for 10 minutes before slicing.

Nutrition

Per serving : 246 Calories; 13 g Fat; 5 g Sat; 5 g Mono; 85 mg Cholesterol; 9 g Carbohydrates; 22 g Protein; 2 g Fiber; 516 mg Sodium; 349 mg Potassium

1/2 Carbohydrate Serving

Exchanges: 1/2 vegetable; 3 medium-fat meat; 1/2 fat

Tips & Notes