Reuben Stuffed Meatloaf

5 from 1 vote

Reuben Stuffed Meatloaf

My Reuben Stuffed Meatloaf is a delicious twist on my classic meatloaf recipe.

An incredibly flavorful meat mixture is rolled with sandwich ingredients, creating a tender meatloaf that is sure to become one of your favorite comfort foods!

Prep Time10

Cook Time1 20

Total Time1 30

Course: Main Course

Cuisine: American

Diet: , Diabetic, , Gluten Free

Servings: Servings

Calories: 346kcal

Equipment

1 Loaf pan

Ingredients

2 lbs Ground Chicken
2 tablespoon Caraway Seeds
1 Large Egg
1 teaspoon Onion Powder
¾ teaspoon Pepper
¾ teaspoon Salt
½ teaspoon Garlic Powder
8 oz Thinly Sliced Corned Beef
6-8 slices Swiss Cheese
1 cup Sauerkraut VERY well drained and blotted with paper towel.
½ cup Thousand Island Dressing

Instructions

Preheat oven to 350 F, generously grease a meatloaf pan, set aside.
In a large bowl, mix together chicken, caraway seeds, egg, onion powder, pepper, salt, and garlic powder.
Spread chicken mixture out onto a sheet of parchment paper that’s been sprayed with nonstick cooking spray. I like to aim for the length of my loaf pan (8"), by however long it ends up, when spread to about ¾" thick.
Lay out the corned beef slices to cover the chicken - leaving 1" uncovered, across each of the short sides.
Top with Swiss cheese slices, then evenly scatter the drained sauerkraut over the cheese.
Starting with one of the short ends, roll up the meatloaf along the length of it - the parchment paper will help with this.
Be sure to pick up the paper on the end you’re rolling, going kind of up and over, rather than a straight roll. You want to keep the filling in, not push it.
Transfer meatloaf to the prepared pan, seam side down.
Spread Thousand Island Dressing evenly over the meatloaf.
Bake for 1 hour 20 minutes, or until a meat thermometer measures the internal temperature at 165 F.
Carefully drain liquid from the pan, before removing the meatloaf and serving.

Notes

Once cooled to almost room temperature, leftover meatloaf can be wrapped in plastic wrap or transferred to an airtight container and stored in the fridge for up to 3 days. Best served Reheated.

Nutrition