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Reuben Meatloaf

January/February 2013

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


Reuben Meatloaf

Makes: 10 servings

Active Time:

Total Time:

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.

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.

Nutrition

Per serving: 246 calories; 13 g fat (5 g sat, 5 g mono); 85 mg cholesterol; 9 g carbohydrates; 1 g added sugars; 22 g protein; 2 g fiber; 516 mg sodium; 349 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


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Recipe Categories

Total Time
More than 1 hour
Servings
8 or more
Type of Dish
Main dish, meat
Main Ingredient
Beef
Ethnic/Regional
American
Preparation/ Technique
Bake
Saute
Health & Diet Considerations
Diabetes appropriate
Low calorie
Low carbohydrate
Meal/Course
Dinner

Ease of Preparation
Easy
Publication
January/February 2013
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