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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

• 1 large yellow onion, cut into 2-inch pieces
• 1 large carrot, cut into 2-inch pieces
• 1 tablespoon extra-virgin olive oil or canola oil
• 2 cups sauerkraut, drained and squeezed dry
• 1 cup diced Swiss cheese
• 4 tablespoons ketchup, divided
• 1 tablespoon caraway seeds
• 1/4 teaspoon salt
• 1 large egg, lightly beaten
• 3/4 cup fresh breadcrumbs, preferably from Jewish rye bread (see Tip)
• 2 pounds lean (90% or leaner) ground beef
• 3 tablespoons low-fat mayonnaise
• 1/2 cup chopped dill pickles

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

• Make Ahead Tip: Prepare through Step 3, cover and refrigerate for up to 1 day. Let stand at room temperature while oven preheats; bake until an instant-read thermometer registers 165°F, about 1 hour.

• Tip: To make your own fresh breadcrumbs, trim crusts from whole-wheat bread. Tear bread into pieces and process in a food processor until coarse crumbs form. To make fine breadcrumbs, process until very fine. To make dry breadcrumbs, spread coarse or fine breadcrumbs on a baking sheet and bake at 250°F until dry, about 10 to 15 minutes. One slice of bread makes about 1/2 cup fresh breadcrumbs or about 1/3 cup dry breadcrumbs.
• Loaf Pan Variation: If you want a more uniform-shaped “loaf” you can bake your meatloaf in a 9-by-5-inch loaf pan instead of on a baking sheet. Coat the pan with cooking spray, pat the meatloaf mixture into the pan and cover with the topping. Bake for about 1 hour. Let stand for 10 minutes in the pan before slicing.