Inspired by the classic Reuben sandwich, this nontraditional, healthy Reuben meatloaf recipe includes sauerkraut, Swiss cheese, dill pickles and rye breadcrumbs. Source: EatingWell Magazine, January/February 2013

EatingWell Test Kitchen
Advertisement

Ingredients

Directions

  • Preheat oven to 375 degrees F. Coat a large rimmed baking sheet with cooking spray (or see Loaf Pan Variation).

    Advertisement
  • Pulse onion and carrot in a food processor until finely chopped. (Or finely chop them with a knife.)

  • 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.

  • 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.

  • Bake the meatloaf until an instant-read thermometer inserted in the center registers 165 degrees F, about 45 minutes. Sprinkle with chopped pickles. Let rest for 10 minutes before slicing.

Tips

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 Facts

109 calories; 6.1 g total fat; 2.5 g saturated fat; 30 mg cholesterol; 451 mg sodium. 153 mg potassium; 9.6 g carbohydrates; 1.8 g fiber; 4 g sugar; 4.7 g protein; 1382 IU vitamin a iu; 6 mg vitamin c; 23 mcg folate; 116 mg calcium; 1 mg iron; 16 mg magnesium; 1 g added sugar;

Reviews (3)

Read More Reviews
3 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0