Reuben Meatloaf: A Savory Symphony of Flavors

There are certain dishes that transport me back to childhood, to the comforting embrace of my grandmother’s kitchen. For me, the Reuben sandwich holds a special place, a delightful mashup of tangy sauerkraut, savory corned beef, and creamy dressing, all nestled between slices of toasted rye. So, when I first encountered a meatloaf inspired by these very flavors, I was intrigued. The idea of capturing that beloved sandwich essence within the hearty, homestyle format of a meatloaf seemed like pure culinary genius. This Reuben Meatloaf is more than just a meal; it’s a nostalgic journey, a celebration of bold flavors, and a testament to how familiar ingredients can be reimagined into something truly extraordinary.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 15 minutes
• Servings: 6
• Yield: 1 loaf
• Dietary Type: Contains Gluten, Dairy, Eggs

Ingredients

This recipe masterfully blends classic meatloaf components with the distinct tastes of a Reuben sandwich, creating a symphony of savory, tangy, and cheesy notes.

• 1 pound ground beef
• 1 cup soft breadcrumbs
• 1/2 cup Thousand Island dressing
• 1 egg, lightly beaten
• 1/2 teaspoon caraway seed
• 1/4 teaspoon pepper
• 8 ounces sauerkraut, drained and squeezed dry
• 1 ounce corned beef, chopped (from a can)
• 1/2 cup Swiss cheese, shredded

Equipment Needed

• Medium mixing bowl
• Loaf pan (standard 9×5 inch is ideal)
• Oven
• Measuring cups and spoons
• Spatula or spoon for mixing

Instructions

Crafting this Reuben Meatloaf is a straightforward process, inviting even novice cooks to achieve impressive results. The key is to ensure the ingredients are well-integrated and the filling is properly contained.

1. Begin by preheating your oven to 350 degrees Fahrenheit (175 degrees Celsius). This ensures the meatloaf bakes evenly from the moment it enters the oven.
2. In a medium mixing bowl, combine the ground beef, soft breadcrumbs, Thousand Island dressing, egg, caraway seed, and pepper. Use your hands or a sturdy spoon to mix these ingredients thoroughly until just combined. Be careful not to overmix, as this can lead to a tough meatloaf.
3. Take approximately half of the meat mixture and firmly press it into the bottom of your loaf pan. Create an even layer, ensuring it covers the base completely.
4. Next, use your fingers or the back of a spoon to create a slight indentation, running lengthwise down the center of the meatloaf mixture in the pan. This well will cradle the flavorful filling.
5. In a separate small bowl, gently combine the drained sauerkraut, chopped corned beef, and shredded Swiss cheese. This will form the heart of your Reuben-inspired filling.
6. Carefully spoon this filling mixture into the indentation you created in the meatloaf base. Distribute it evenly along the center.
7. Now, take the remaining half of the meat mixture and gently place it over the filling. Press down to enclose the filling completely, ensuring the edges of the meatloaf are sealed. This prevents the filling from escaping during baking and creates a cohesive loaf.
8. Place the loaf pan into your preheated oven. Bake for approximately 1 hour, or until the meatloaf is cooked through and the internal temperature reaches 160 degrees Fahrenheit (71 degrees Celsius). If the top begins to brown too quickly, you can loosely tent it with aluminum foil.
9. Once baked, carefully remove the meatloaf from the oven. Allow it to stand for 5 minutes in the pan before slicing. This resting period is crucial for allowing the juices to redistribute, resulting in a more tender and flavorful meatloaf.

Expert Tips & Tricks

• Draining the Sauerkraut is Key: For the best texture and to avoid a watery meatloaf, it’s essential to thoroughly drain and squeeze out as much liquid as possible from the sauerkraut. You can use a fine-mesh sieve and press down with a spoon, or even wrap it in a clean kitchen towel to wring out excess moisture.
• Can’t Find Canned Corned Beef? While canned corned beef offers a specific texture and flavor that complements this recipe, you can substitute it with finely chopped cooked corned beef from your deli. Just ensure it’s chopped very small so it blends well within the filling.
• Breadcrumb Texture: For the softest breadcrumbs, you can pulse day-old bread in a food processor until you have fine crumbs. If you only have pre-made breadcrumbs, they will work perfectly fine.
• Checking for Doneness: The most accurate way to ensure your meatloaf is safely cooked is by using an instant-read thermometer. Insert it into the thickest part of the loaf, avoiding any pockets of fat. An internal temperature of 160°F (71°C) is your target.
• Make Ahead Marvel: You can assemble the meatloaf up to this point and refrigerate it, covered, for up to 24 hours before baking. You may need to add a few extra minutes to the baking time if baking from a chilled state.

Serving & Storage Suggestions

This Reuben Meatloaf is a hearty dish that pairs beautifully with classic comfort food sides. Serve generous slices hot, perhaps with a dollop of extra Thousand Island dressing or a side of your favorite coleslaw. It also makes a fantastic sandwich the next day!

• Room Temperature: Once cooked, it’s best to consume the meatloaf within 2 hours if left at room temperature.
• Refrigeration: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.
• Freezing: For longer storage, wrap individual portions tightly in plastic wrap and then in aluminum foil, or place in freezer-safe containers. It will keep in the freezer for up to 2-3 months.
• Reheating: To reheat, thaw overnight in the refrigerator if frozen. Reheat slices gently in the oven at 300°F (150°C) until warmed through, or microwave on a lower power setting.

Nutritional Information

This information is an estimate and can vary based on specific ingredients and brands used.

Nutrient	Amount per Serving	% Daily Value
Calories	326 kcal
Calories from Fat		64%
Total Fat	23.2 g	35%
Saturated Fat	7.7 g	38%
Cholesterol	105 mg	34%
Sodium	626.1 mg	26%
Total Carbohydrate	9.2 g	3%
Dietary Fiber	1.4 g	5%
Sugars	4.4 g	17%
Protein	19.6 g	39%

Variations & Substitutions

• Spice it Up: For a touch of heat, consider adding a pinch of red pepper flakes to the meat mixture or a dash of hot sauce to the filling.
• Rye Flavor Boost: If you’re a true rye bread enthusiast, swap out some of the soft breadcrumbs for finely crumbled rye bread.
• Cheese Choice: While Swiss cheese is traditional for a Reuben, other meltable cheeses like Gruyère or even a sharp cheddar could offer a delightful twist.
• Leaner Option: You can experiment with a blend of ground beef and ground turkey or chicken for a lighter version, though it may alter the richness and texture slightly.

FAQs

Q: Can I use fresh corned beef instead of canned?
A: Yes, you can use finely chopped cooked corned beef from your deli, but ensure it’s diced very small to distribute evenly within the filling.

Q: My meatloaf is sticking to the pan. What can I do?
A: Ensure your loaf pan is well-greased or lined with parchment paper before adding the meat mixture. Allowing the meatloaf to rest for a few minutes after baking can also help it release more easily.

Q: How can I make this gluten-free?
A: Substitute the soft breadcrumbs with gluten-free breadcrumbs or an equivalent amount of finely ground gluten-free rolled oats.

Q: Can I make this without Thousand Island dressing?
A: While Thousand Island dressing is key to the Reuben flavor, you can try a Russian dressing or a combination of mayonnaise, ketchup, and relish as a substitute, though the flavor profile will be slightly altered.

Q: What’s the best way to ensure the filling doesn’t leak out?
A: Properly sealing the top layer of meat over the filling is crucial. Gently press the edges to create a secure seal.

Final Thoughts

This Reuben Meatloaf is a testament to the power of inspiration, proving that beloved flavors can transcend their original forms to create something new and equally delicious. It’s a dish that brings comfort, nostalgia, and a satisfyingly robust flavor to the dinner table. I encourage you to gather your ingredients, embrace the process, and discover this wonderful fusion for yourself. Serve it with a side of crispy baked potato wedges and a light, crisp green salad to complete this delightful, modern take on a classic. Happy cooking, and even happier eating!