REUBEN MEATLOAF

REUBEN MEATLOAF image

Number Of Ingredients 14

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Total Time: 1 1/2 hours
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

Steps:

Directions 1.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. 2.10 servings 3.Preheat oven to 375°F. Coat a large rimmed baking sheet with cooking spray (or see Loaf Pan Variation). 4.Pulse onion and carrot in a food processor until finely chopped. (Or finely chop them with a knife.) 5.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. 6.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. 7.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.