Baked Reuben Meatloaf
Source of Recipe
David
List of Ingredients
Baked Reuben Meatloaf from David
11 ounce can condensed tomato bisque soup, divided
1 pound ground beef
1 pound deli corned beef
2 1/2 cups soft fresh bread crumbs
2 large eggs, beaten to blend
2 tbsp. chopped fresh parsley leaves
1 large clove garlic, peeled and minced
8 ounce can sauerkraut, drained
1/2 cup shredded Swiss cheese
1/2 tsp. dried caraway seeds
2 tsp. prepared white horseradish, drained
2 slices Swiss cheese, cut into 8 strips
Recipe
Preheat oven to 350 degrees. Lightly coat the inside of a 2 quart
shallow baking dish with cooking spray. Stir together 1/4 cup tomato
bisque, ground beef, corned beef, bread crumbs, eggs, parsley and
garlic in a large bowl. Pat the ground beef mixture out to a 10x15
inch rectangle on a sheet of wax paper. Stir together sauerkraut,
shredded Swiss cheese and caraway seeds in a small bowl. Press the
sauerkraut mixture into the meat, leaving a 1 inch margin all around.
Roll up the meat tightly using the wax paper as an aid. Transfer the
meatloaf to the prepared dish. Bake meatloaf 30 minutes. Meanwhile,
Stir together remaining tomato bisque and horseradish. Spoon the
horseradish mixture over the baked meatloaf and bake an additional 15
minutes. Arrange the Swiss cheese slices over the meatloaf and bake
an additional 2 to 3 minutes until cheese is melted. Let meatloaf
stand a few minutes before slicing and serving.
Serves 8.
source is The Happy Cooker
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