Reuben Meat Loaf - 22g Carbs, 3g Fiber
{This is high is sodium…use caution if on low salt diet for
hearth health…
Take care, Gloria}
From: Taste of Home’s Cooking for 2
If you’re a fan of Reuben sandwiches, you’ll enjoy this satisfying
rolled loaf made with rye bread crumbs, sauerkraut, corned beef and
Swiss cheese. Denise Wahl of Lockport, Illinois confirms. "It’s one
of my husband’s favorite meals, served with potato dumplings."
Servings: 2
Category: Main Dish
Method: Baked
Prep: 20 min.
Cook: 30 min.
Total: 50 min.
1 egg, beaten
2 Tbsp chopped onion
2 Tbsp 2% milk
1/3 lb lean ground beef
1 1/4 cups soft rye bread crumbs
2 Tbsp Dijon mustard
1/2 cup sauerkraut, rinsed and well drained
8 slices deli corned beef (about 2 oz), divided
3/4 cup shredded Swiss cheese, divided
In a small bowl, combine the egg, onion and milk. Crumble beef over
mixture and mix well. Add bread crumbs; mix gently. On a piece of
heavy-duty foil, pat beef mixture into an 8-in. x 6-in. rectangle.
Spread mustard over loaf to within 1 in. of edges. Layer with
sauerkraut, six slices of corned beef and 1/2 cup Swiss cheese.
Roll up jelly-roll style, starting with a short side and peeling
foil away while rolling. Seal seam and ends.
Place meat loaf seam side down in a shallow 1-qt. baking dish
coated with nonstick cooking spray. Bake, uncovered, at 350 degrees
for 25 minutes. Top with remaining corned beef and cheese. Bake
5 minutes longer or until no pink remains and a meat thermometer
reads 160 degrees. Using two large spatulas, carefully transfer
meat loaf to a serving platter.
Yield: 2 servings
Nutritional Analysis:
1 serving equals 464 Calories, 24g Fat (12g Saturated Fat),
209mg Cholesterol, 1,382mg Sodium, 22g Carbs, 3g Fiber, 39g Protein