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Home -> Main Dishes -> Beef

Baked Reuben Meatloaf Recipe Rating: N/A
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Recipe submitted by chefdude7263






Ingredients   (view qty in metric system instead)
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


Directions
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.



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