Introducing Reuben Meatloaf Recipe
You may ask, “how in the world did this come together?” or “why?”. It’s actually all perfectly simple dinner ideas . . . . and oh, so DELICIOUS!
It all started when my friend Kirsten Shockey from The Fermentista’s Kitchen taught me how to finally make sauerkraut that was easy, tasty, and didn’t stink up my kitchen. Fermenting foods is wonderful – great for digestion, great to use up vegetables, wonderful tasting – but, I just couldn’t seem to get the hang of it. I took a class from Kirsten because I was determined to at least learn a basic sauerkraut. We did it! My sauerkraut was amazing, if I do say so myself. So, I wanted to make more and more . . . then I had to figure out how to use so much sauerkraut.
Reducing Grains in Dinner Ideas
I can’t eat a lot of grain; my system just doesn’t like it. Because of this I have a tendency to put items like sandwich bread on the grocery list. So, when my husband wanted to make a Reuben sandwich, he was out of luck. But, I had some dinner ideas. I started playing with the dinner ideas of a no-bread Reuben. It didn’t really work out that well, quite honestly – the taste of rye is part of what makes a Reuben.
This recipe isn’t grain-free but I did find that a little whole rye added into the mix gave the taste and texture of rye without all the bread. This makes it better for people like me who need to limit grains but rye has gluten so it’s not part of a gluten-free dinner ideas.
My family loved it! My husband said it satisfied his craving and without all the extra bread carbohydrates.
I’d love to know what you think . . . .
Reuben Meatloaf Recipe
- 1/3 cup chopped onion
- 2 cups rye
- 3 eggs
- 1/3 cup almond milk
- 1 pound grass fed ground beef
- 1/3 cup Dijon mustard
- 1 ½ cup sauerkraut, drained
- 6 ounces corned beef, thin sliced
- 2 cups Swiss cheese, shredded
- Preheat oven to 350 degrees
- Chop onion and allow to rest for 5-10 minutes.
- Coarsely grind rye in a food processor or blender
- In a small bowl beat eggs. Add onion, milk, and beef. Mix well using hands.
- Add rye and mix until well combined.
- On a piece of parchment paper or foil, pat beef mixture into approximately a 13-inch x 6-inch rectangle.
- Spread mustard over loaf to within 1-inch of edges.
- Layer with sauerkraut, all but two slices of corned beef and 1 ½ cups Swiss cheese.
- Roll up jelly-roll style, starting with the long side and peeling paper or foil away while rolling. Seal seem and ends.
- Place meat loaf in 9 x 13 baking dish. Cover with used paper or foil.
- Bake for 50 minutes. Top with remaining corned beef slices and Swiss cheese.
- Bake 5 minutes more or until meat thermometer reads 155 degrees.
- Remove from oven and allow to rest for another 5 minutes before slicing and serving.