Reuben Meatloaf

3 Reviews
From: EatingWell Magazine January/February 2013

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

Ingredients 10 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 10 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • 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

  • Active

  • Ready In

  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.
  • 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.
  • Easy cleanup: Recipes that require cooking spray can leave behind a sticky residue that can be hard to clean. To save time and keep your baking sheet looking fresh, line it with a layer of foil before you apply the cooking spray.

Nutrition information

  • Per serving: 109 calories; 6 g fat(2 g sat); 2 g fiber; 10 g carbohydrates; 5 g protein; 23 mcg folate; 30 mg cholesterol; 4 g sugars; 1 g added sugars; 1382 IU vitamin A; 6 mg vitamin C; 116 mg calcium; 1 mg iron; 451 mg sodium; 153 mg potassium
  • Nutrition Bonus: Zinc (34% daily value), Vitamin A (29% dv), Iron (19% dv)
  • Carbohydrate Servings: 1/2
  • Exchanges: 1/2 vegetable, 3 medium-fat meat, 1/2 fat

Reviews 3

April 18, 2014
profile image
By: EatingWell User
Sub Turkey and still good I had a lot of sauerkraut to use and this looked like it might be good. We were surprised, the kraut is barely noticeable and the flavor is grand. Also used my fermented pickles for topping. Instead of beef I used ground turkey and added about a tablespoon of worcestershire. There is a lot of loaf here and it's not a pretty loaf. There's no way it will fit in a regular size loaf pan. The person who made it into two loaves has the right idea. But we are always looking for gluten free recipes that make a lot of leftovers and this was perfect. It reheats well. Pros: Easy, quantity, flavor Cons: Quantity
March 14, 2013
profile image
By: EatingWell User
A Keeper! My husband likes Reubens, and my daughters love pickles and sauerkraut, so I figured they'd love this recipe. I was right! It was one of the tastiest meatloaves I've ever made. I love the little bits of cheese, and I like how the cooking of the onion/carrot, even though it's an extra step and dirties another pan, gives it a mellower flavor. I made the meatloaf into two separate loaves and froze one for later. One loaf (half the recipe) fed my family, with second helpings for the parents.
January 02, 2013
profile image
By: EatingWell User
Not your average meatloaf Made this last night, and other than it being a little bit crumbly (used loaf pan rather than free form) it was probably the tastiest meatloaf I've ever had. Instead of using 2 inch pieces of onion and carrots I used store-bought diced onions and bagged shredded carrots to cut down on prep time. I also used a low fat yogurt based thousand island dressing as my topping. Super yummy! Pros: easy, tasty, healthy, adaptable Cons: little too crumbly