What's for Dinner Tonight? - Mini Reuben Meatloaves

Filled with all your favorite Reuben ingredients, these mini meatloaves are full of flavor. They only take a short time to prepare, and with cooking time you can have them ready to serve in just under an hour. You can serve them with pickles and chips, French fries, or mashed potatoes. Great for a weeknight family dinner, or for weekend guests. Bon Appetit!

Mini Reuben Meatloaves

8 ounces deli-sliced corned beef
1 slice rye bread, cut into cubes
1 pound ground beef
1 large egg
1/4 cup milk
1/2 onion, finely chopped
1-1/4 cups shredded Swiss cheese (about 5 ounces)
salt and ground black pepper 
1 cup drained sauerkraut
Russian or Thousand Island dressing, for topping
chopped parsley for topping

1. Preheat oven to 450 degrees F. Put the corned beef in a food processor and pulse until finely ground; remove to a medium bowl. Add the bread to the food processor and pulse until fine; add to the corned beef. Add the ground beef, egg, milk, onion, 3/4 cup cheese, 1/4 teaspoon salt and a few grinds of black pepper. Mix well with your hands and transfer to a rimmed baking sheet. Form four 3/4 inch thick oval patties.

2. Bake the patties until lightly browned, firm and cooked through (a thermometer inserted into centers should register 160 degrees F), 20 to 23 minutes. Evenly top the meatloaves with the sauerkraut and remaining 1/2 cup cheese. Return to the oven and bake until the cheese is melted, about 3 minutes.

3. Transfer the meatloaves to plates and top with Russian dressing, and parsley. Serve.


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