Reuben Meatloaf Recipe: A Flavorful Twist on Classic Comfort Food
Discover the ultimate comfort food with this extraordinary Reuben Meatloaf, a culinary creation that encapsulates all the beloved flavors of a traditional Reuben sandwich in a savory, comforting meatloaf form. This easy recipe, featuring simple ingredients like lean ground beef, savory corned beef, flavorful rye breadcrumbs, a binding egg, tangy sauerkraut, and creamy Thousand Island dressing, is surprisingly quick to assemble. Once baked to perfection, it’s generously slathered in a luscious Swiss cheese sauce, elevating it to a truly unforgettable dining experience. What’s not to adore about such a clever and delicious fusion?
This Reuben Meatloaf stands out as one of the most delightful meatloaf recipes I’ve encountered in a long while. Its unique blend of flavors is so captivating that I truly believe it will become a staple in your household, especially if you have a fondness for all things Reuben. The inclusion of sauerkraut is a brilliant touch; it not only guarantees an exceptionally moist meatloaf but also significantly amplifies its distinctive flavor profile. While sauerkraut might seem like an unconventional addition to meatloaf, it’s actually a secret ingredient found in many traditional meatloaf recipes, often used in place of sautéed vegetables to impart moisture and a subtle tang. Coupled with the rich notes of corned beef, the distinctive taste of rye bread, and the creamy zest of Thousand Island dressing, this dish perfectly captures the essence of a classic Reuben sandwich. It’s an incredibly tasty and surprisingly easy dinner option, making it a perfect choice for celebrations like St. Patrick’s Day or any weeknight when you crave something special.
WHY YOU WILL LOVE THIS REUBEN MEATLOAF RECIPE
Prepare to fall in love with the sheer simplicity and incredible flavor of this Reuben Meatloaf recipe! It’s designed for convenience, being wonderfully simple to assemble and ready to grace your dinner table in just over an hour. This makes it an ideal solution for busy weeknights, offering a hearty and satisfying meal without extensive effort. Beyond its ease, it truly embodies the definition of comfort food, wrapping you in warmth and deliciousness with every bite. And let’s not forget the crowning glory: that decadent Swiss cheese sauce. It’s not just a topping; it’s an integral part of the experience, melting over the meatloaf to create a creamy, rich finish that makes this dish truly extraordinary. Honestly, what more could you ask for in a meal?
If you’re a connoisseur of meatloaf, always seeking unique and flavorful variations, then you absolutely must explore these other fantastic meatloaf recipes from our collection: the indulgent Bacon Cheeseburger Meatloaf, my beloved Mom’s Pork Sausage Meatloaf, the innovative Stuffed Pepper Meatloaf, and the zesty Taco Meatloaf. Each offers a distinct flavor adventure!
This post is proudly sponsored by Frank’s Kraut, a brand I’ve cherished for years. While this partnership supports my work, my enduring love and genuine opinion of their delicious sauerkraut are entirely my own.
Reuben Madness Month: Celebrating a Classic Sandwich
As March rolls around, a special culinary celebration begins for us at Frank’s Kraut and An Affair from the Heart: it’s Reuben Madness Month! If you’re not yet familiar with this delightful tradition, it means that for the entire month, we dedicate ourselves to celebrating the iconic Reuben Sandwich. We embark on a delicious journey to “Reubenize” all sorts of incredible recipes, transforming everyday dishes into Reuben-inspired masterpieces. The “madness” in our name is a playful nod to March Madness, perfectly encapsulating our profound and passionate “Madly in Love” feeling for everything Reuben!
WHAT IS AN ORIGINAL REUBEN?
For those unfamiliar with this legendary sandwich, an original Reuben is a delectable hot sandwich crafted from tender slices of corned beef, savory sauerkraut, rich Swiss cheese, and creamy Thousand Island Dressing, all grilled between two slices of hearty rye bread. To experience the authentic taste yourself, I highly recommend trying my detailed recipe for a Traditional Reuben Sandwich. If you’re eager to delve deeper into the fascinating world of this iconic dish, my comprehensive guide, Everything About the Reuben Sandwich & How to Reubenize Everything, will equip you with all the knowledge you need to appreciate and recreate this satisfying meal.
It’s a curious twist of fate that the Reuben sandwich is famously rumored to have originated right here in my hometown of Omaha, Nebraska, reportedly first served at the Blackstone Hotel in 1920. This local legacy has certainly contributed to its widespread popularity. Today, you can find Reubens and their many delicious variations on menus across the globe. The sandwich’s enduring appeal is even celebrated annually, with March 14th officially recognized as “National Reuben Day” – a testament to its status as a beloved culinary icon.
INGREDIENTS NEEDED FOR REUBEN MEATLOAF
Crafting this unique Reuben Meatloaf requires a straightforward list of ingredients, each playing a crucial role in delivering that authentic Reuben flavor:
- Ground beef – For the best texture and flavor balance, I always opt for lean ground beef. An 80/20 lean-to-fat ratio is typically perfect for meatloaf, providing moisture without excess grease.
- Corned beef – This is key to the Reuben profile. You’ll need finely chopped corned beef. You have several convenient options: use thinly sliced deli corned beef, repurpose leftover corned beef from a holiday meal, or even utilize canned corned beef for ease. Ensure it’s finely minced for even distribution throughout the meatloaf mixture.
- Sauerkraut – Absolutely essential for its tangy flavor and moistening properties. My go-to is always Frank’s Kraut. It’s consistently the best for its crisp texture and perfectly balanced brine, making it superior for both cooking and enjoying straight from the jar. Remember to drain it well before adding to the mix.
- Rye bread crumbs – These provide the distinct rye flavor and act as a binder, helping the meatloaf hold its shape and retain moisture. While some grocery stores might carry rye breadcrumbs, it’s most likely you’ll need to make your own fresh ones, which is what I did. Simply toast 4 slices of your favorite rye bread (marbled rye works wonderfully!) until lightly golden, then pulse them in a food processor until you have fine crumbs.
- Thousand Island Dressing – This creamy, tangy dressing is fundamental to the Reuben taste. Use your preferred store-bought brand, or for an even fresher taste, consider whipping up my Homemade Thousand Island Dressing! As an alternative, Russian salad dressing can be substituted if you prefer a slightly spicier kick, as it shares a similar mayonnaise-ketchup base but with added horseradish and other spices.
- Egg – A single large egg acts as a crucial binder, helping all the ingredients coalesce and preventing the meatloaf from crumbling apart during baking and slicing.
And for that irresistible Swiss Cheese Sauce:
- Butter – Whether you use salted or unsalted butter, it will form the rich base for our sauce, adding depth of flavor.
- Flour – All-purpose flour is used to create a classic roux with the butter, which will thicken our cheese sauce to a perfect, velvety consistency.
- Milk – For a wonderfully creamy sauce, use whole milk. For an even richer result, half and half or heavy cream can be substituted, making the sauce extra luxurious.
- Swiss cheese – The signature cheese for any Reuben-inspired dish. I highly recommend that you grate your own from a block; it melts more smoothly and has superior flavor compared to pre-shredded varieties. However, if time is of the essence, pre-shredded cheese will work in a pinch.
- Parsley – Fresh chopped parsley serves as a vibrant, fresh garnish, adding a touch of color and herbaceous note to the finished dish.
HOW TO MAKE REUBEN MEATLOAF WITH SWISS CHEESE SAUCE
Preparing this Reuben Meatloaf is a straightforward process that yields incredibly delicious results. Here’s a step-by-step guide to help you create this unique comfort food:
Begin by preheating your oven to 350 degrees Fahrenheit (175°C). While the oven heats, lightly spray a standard loaf pan with a non-stick cooking spray to prevent sticking and ensure easy removal of the meatloaf after baking.
To prepare your rye breadcrumbs, which are crucial for the authentic Reuben flavor, I recommend toasting four slices of marbled rye bread until they are lightly golden and slightly crisp. Then, simply break them into pieces and drop them into your food processor. Pulse until you have fine, uniform crumbs. If you happen to have ground rye croutons on hand, those will also work beautifully as a convenient alternative.
Next, let’s prepare the corned beef and sauerkraut. When I made this recipe, I used fresh deli corned beef, which I highly recommend for its texture and flavor. Place the corned beef in your food processor and chop it very finely. The goal is to integrate it seamlessly into the meatloaf mixture. Once the corned beef is finely chopped, add the drained sauerkraut to the food processor with the corned beef and pulse them together until well combined. This ensures both ingredients are evenly distributed throughout the meatloaf, giving you that delightful Reuben flavor in every bite.
Mix – In a large mixing bowl, combine the lean ground beef, the finely chopped corned beef and sauerkraut mixture, your homemade rye breadcrumbs, Thousand Island dressing, and the egg. Use your hands to gently mix all the ingredients together until just combined. Be careful not to overmix, as this can lead to a dense, tough meatloaf. The key is to blend everything thoroughly but lightly, ensuring all flavors are well incorporated.
Once your mixture is ready, gently form it into an even loaf shape and carefully place it into your prepared loaf pan. Cover the pan securely with a piece of heavy-duty aluminum foil. This helps to keep the meatloaf moist and prevents the top from browning too quickly.
Bake: Place the covered loaf pan in the preheated oven and bake for approximately 60 minutes. Baking it covered for the initial period helps trap moisture, ensuring a tender and juicy meatloaf.
It’s important to note that due to the inclusion of corned beef, this meatloaf will “look” quite pink inside, even when fully cooked. This is perfectly normal and expected for a Reuben Meatloaf. To ensure your meatloaf is safe to eat, always rely on an instant-read meat thermometer. The meatloaf is safely cooked when its internal temperature reaches 160 degrees F (71°C). Insert the thermometer into the thickest part of the loaf, avoiding the sides of the pan.
Prepare Sauce: While the meatloaf bakes or rests, prepare the creamy Swiss cheese sauce. In a small saucepan, melt the butter over medium heat. Once melted, whisk in the flour continuously until a smooth paste, or roux, forms. Cook for about 1 minute, stirring constantly, to cook out the raw flour taste. Gradually whisk in the milk, pouring slowly to avoid lumps, and continue stirring until the sauce begins to thicken to a smooth, velvety consistency. Remove the saucepan from the heat and stir in the shredded Swiss cheese until it completely melts and the sauce is perfectly smooth and glossy. Taste and season with a pinch of salt and pepper if desired.
Serve: Once the meatloaf is cooked, remove it from the oven and let it rest in the pan for 5-10 minutes. This allows the juices to redistribute, resulting in a moister and more tender loaf. Carefully remove the meatloaf from the pan and place it on a serving platter.
Generously pour the warm, rich Swiss cheese sauce over the top of the sliced meatloaf, letting it cascade down the sides. For a final flourish, garnish with a sprinkle of fresh chopped parsley, which adds a beautiful pop of color and a fresh herbaceous note. Serve immediately and enjoy this truly unique and satisfying Reuben Meatloaf!
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FAQs About Meatloaf
Meatloaf, a perennial favorite on dinner tables around the world, has a fascinating history and a few common questions surrounding its preparation. Let’s delve into some frequently asked questions about this comforting dish.
What is the history of meatloaf?
The exact origins of modern meatloaf are surprisingly elusive, but its roots can be traced back much further than you might imagine, with evidence suggesting forms of ground meat dishes as early as the fifth century. An ancient Roman cookbook known as “Apicius” contains recipes that describe a concoction of chopped meat, bread, and wine formed into patties, bearing a striking resemblance to our contemporary meatloaf. The concept of grinding meat became far more common in the 1800s with the invention of the meat grinder, which allowed for cheaper cuts and meat trimmings to be easily processed into dishes like the one we know today.
In America, meatloaf truly rose to prominence during the Great Depression. It became a household staple out of sheer necessity, providing a resourceful way for families to stretch their food budgets and make meat last longer. Many recipes from that era famously called for as much as 50% breadcrumbs, which effectively extended a single pound of meat to feed a larger family. Today, meatloaf continues to be a popular and economical meal, cherished by home cooks for its versatility, deliciousness, and its ability to feed a crowd without breaking the bank.
What is the secret to moist and tender meatloaf?
Achieving a consistently moist and tender meatloaf is a culinary art, but there are several reliable strategies you can employ. One effective method is to incorporate finely chopped vegetables such as onions, carrots, celery, and peppers. Sautéing these vegetables in butter or oil before adding them to the meatloaf mixture helps them release their natural moisture, which then infuses into the meatloaf during cooking, ensuring a juicy result. Alternatively, as demonstrated in this Reuben Meatloaf recipe, sauerkraut is an excellent choice! Its brine naturally provides ample moisture, contributing to both tenderness and a unique flavor profile.
Binders like breadcrumbs or rolled oats also play a vital role. They absorb and retain the meat’s juices and added liquids, preventing them from evaporating and thus resulting in a significantly moister loaf. Adding a splash of milk to your breadcrumbs can further enhance this moisture-retaining effect. The fat content of your ground meat is another critical factor; an 80% lean to 20% fat ratio is generally considered ideal for moist meatloaf. While some might opt for a 70% to 30% ratio, be cautious, as this can sometimes make the meatloaf overly greasy rather than just juicy. A flavorful meatloaf sauce or glaze, like our delicious Swiss cheese sauce in this recipe, adds an extra layer of moisture and richness to the exterior of the loaf. Common alternatives like ketchup or BBQ sauce brushed on top also contribute moisture and a delightful glaze. Lastly, to ensure the most tender results, avoid overmixing the meatloaf mixture, cook it gently at a lower temperature (low and slow), and always allow it to rest for 10-15 minutes after baking before slicing. This resting period allows the juices to redistribute throughout the loaf, preventing them from escaping when cut, which is key to a truly tender meatloaf.
Do you cook meatloaf covered or uncovered?
The decision to cook meatloaf covered or uncovered often comes down to personal preference and the specific recipe. If your meatloaf features a glaze or sauce brushed on top, cooking it uncovered is generally recommended. This allows the glaze to caramelize beautifully, forming a delicious crust. However, if your primary concern is preventing the meatloaf from becoming too dry, or if you wish to avoid excessive browning on the top, you can certainly cover it with aluminum foil or parchment paper for the last 15 to 20 minutes of cooking. This helps to retain moisture and ensures a more evenly cooked loaf. Typically, meatloaf is baked at 350°F (175°C) for about 1 hour, or until the internal temperature of the meatloaf reaches a safe 160 degrees F (71°C) when measured with a reliable meat thermometer.
As a friendly reminder, particularly for this Reuben Meatloaf recipe, please remember that the added corned beef will impart a distinctive pink hue to the interior of the meatloaf, even when fully cooked. Therefore, relying on a meat thermometer to confirm it has reached the proper internal temperature of 160°F (71°C) is absolutely essential for food safety, regardless of its appearance.
SUBSTITUTIONS:
This Reuben Meatloaf recipe is quite flexible, allowing for a few smart substitutions without compromising its delicious essence:
- Ground beef – If you’re looking to lighten up the dish or prefer an alternative to beef, you can easily substitute ground chicken or ground turkey. This will result in a slightly healthier version while still maintaining a great texture. Be aware that these meats are leaner, so you might need to add a touch more moisture (like a bit more dressing or milk) to ensure the meatloaf stays juicy.
- Thousand Island Dressing – For those who enjoy a little more zest, Russian Dressing can be used instead of Thousand Island. Both dressings share a mayonnaise-ketchup base, providing similar creaminess and tang. However, Russian dressing typically kicks up the flavor with additional spices such as Worcestershire sauce, lemon juice, horseradish, paprika, and onion powder, offering a slightly spicier and more complex profile.
- Rye bread crumbs – If traditional rye breadcrumbs are difficult to find at your local grocery store, don’t fret! You can use any type of plain breadcrumbs as a substitute. To infuse some of that distinctive rye flavor, simply add a teaspoon or two of caraway seeds to your breadcrumb mixture. Caraway seeds are the key spice in rye bread and will mimic its taste beautifully.
TIPS AND TRICKS
To ensure your Reuben Meatloaf turns out perfectly every time, and to make the most of this delicious dish, here are some helpful tips and tricks:
- No Loaf Pan? No Problem! If you don’t own a traditional loaf pan, you can still make this delicious meatloaf. Simply form your meat mixture into a loaf shape on a rimmed baking sheet or in a shallow baking dish. Just be sure to spray your chosen dish generously with non-stick cooking spray or lightly oil it with vegetable oil to prevent sticking. This free-form method can even create a crispier exterior!
- Storage and Leftovers: Cooked meatloaf is a fantastic candidate for leftovers! It stays wonderfully fresh for 3-4 days when stored in an airtight container in the refrigerator. For longer storage, you can freeze cooked meatloaf for 3-4 months. To reheat, thaw overnight in the fridge and then warm gently in the oven or microwave. And here’s a pro tip: leftover Reuben Meatloaf makes an absolutely delicious sandwich! Slice it cold or warm, pile it onto rye bread with a little extra Swiss cheese and Thousand Island, and you’ve got a fantastic meal.
- Serving Suggestions: This savory Reuben Meatloaf pairs beautifully with a variety of side dishes. For a simple and wholesome meal, I often steam some baby red potatoes and fresh broccoli alongside it. However, if you’re looking for other equally delightful alternatives, consider serving it with creamy Loaded Mashed Potatoes, crispy Air Fryer Brussels Sprouts, or a light and flavorful Cauliflower Mash. Each of these sides complements the rich, tangy flavors of the meatloaf perfectly.
MORE REUBEN RECIPES
My passion for the distinctive flavors of the Reuben sandwich knows no bounds! If you, like me, find yourself craving this incredible taste combination, you absolutely must explore these other must-try Reuben-inspired recipes. They take the classic elements of corned beef, Swiss cheese, sauerkraut, and Thousand Island dressing and creatively apply them to new and exciting dishes:
- Reuben Pizza (pictured above) – A fantastic twist on pizza night, bringing the savory Reuben flavors to a crispy crust.
- Reuben Burger – A juicy burger topped with all the classic Reuben fixings.
- Cream of Reuben Soup – A comforting and rich soup, perfect for a chilly day.
- Reuben Breakfast Casserole – Start your day with a savory and satisfying Reuben experience.
- Reuben Mac ‘n Cheese – Two comfort food favorites combined into one incredibly cheesy dish.
- The Rachel (Turkey Reuben) – A delightful variation that substitutes corned beef with turkey, offering a lighter yet equally flavorful option.
My Love Of Sauerkraut
Given my rich Polish and German heritage, it’s no surprise that I hold a deep and abiding passion for kraut – or sauerkraut, as it’s more commonly known. Whether you prefer the German or the anglicized term, my affection for this tangy fermented cabbage remains steadfast. The terms are indeed synonymous, both deriving from ancient words for cabbage or herb, highlighting its long culinary history and widespread appreciation across various cultures.
Sauerkraut is an incredibly versatile ingredient, capable of transforming a vast array of recipes. Its bright, tangy profile and unique texture make it suitable for everything from hearty soups to crisp salads, from robust entrees to delightful appetizers, and surprisingly, even in creative desserts! My recipe collection boasts a ton of kraut-centric dishes, a clear indication that I am a truly big fan of this humble yet powerful ingredient. Its probiotic benefits, though not explicitly detailed here, are another compelling reason to incorporate it into your diet.
Before we dive into the detailed recipe, I want to extend a HUGE thank you to Frank’s Kraut! Their consistently high-quality sauerkraut is truly the backbone of many of my favorite dishes, including this Reuben Meatloaf.
To further inspire your kraut creations, here are a few more scrumptious recipes I’ve crafted using Frank’s Kraut:
Smoked Polish Sausage & Sauerkraut – Hot Reuben Dip – Sauerkraut, Bratwurst & Potato Soup
LOVE KRAUT LIKE WE DO?
For even more fantastic sauerkraut recipes and inspiration, be sure to visit FranksKraut.com. Their website is a treasure trove of delicious ideas for incorporating kraut into all your meals!
You can also stay up-to-date with all the wonderful goodness they share by following them on social media: Facebook, YouTube, Pinterest, and Twitter.
When that undeniable craving for the distinctive flavors of a Reuben strikes, there’s no better solution than whipping up this incredibly delicious and satisfying Reuben Meatloaf. Serve it alongside a couple of light, complementary side dishes, and you’ll have a perfectly balanced and deeply satisfying meal that’s sure to impress. Trust me, with its unique blend of textures and tastes, you’ll be eager to add this Reuben Meatloaf to your cherished family cookbook, making it a beloved tradition for years to come!
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Print Recipe
Reuben Meatloaf
Equipment
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Rachael Ray Bakeware Meatloaf/Nonstick Baking Loaf Pan with Insert, 9 Inch x 5 Inch, Gray
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Loaf Pans
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Cuisinart DLC-2ABC Mini-Prep Plus 24-Ounce Food-Processors, 3 Cup, Brushed Chrome and Nickel
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Ninja BN601 Professional Plus Food Processor 9-Cup Capacity and a Silver Stainless Finish
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Frank’s Kraut, 14oz (24 pack)
Ingredients
- For the Meatloaf:
- 1 ½ pounds lean ground beef
- ½ pound corned beef chopped/ground finely
- ¾ cup Frank’s Kraut
- 1 cup Rye bread crumbs
- ¼ cup Thousand Island Dressing
- 1 egg
- For the Cheese Sauce:
- 1 Tablespoon butter
- 1 Tablespoon flour
- 1 cup milk
- 1 cup Swiss cheese shredded
- Fresh parsley for garnish
Instructions
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Preheat oven to 350 degrees F (175°C). Spray a loaf pan with non-stick cooking spray.
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To make the meatloaf: Finely chop corned beef in a food processor. Add drained sauerkraut to the food processor and combine them together.
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In a large bowl, combine ground beef, the corned beef and sauerkraut mixture, rye bread crumbs, Thousand Island dressing, and egg. Mix gently until just combined.
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Form the mixture into a loaf and place it in the prepared loaf pan.
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Cover the loaf pan with foil. Bake for 60 minutes or until the internal temperature reaches 160 degrees F (71°C) with a meat thermometer. (Note: Meatloaf will appear pink due to corned beef).
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To make the cheese sauce: In a small saucepan, melt butter over medium heat. Whisk in flour until smooth, cooking for 1 minute. Gradually whisk in milk, stirring continuously until thickened and smooth. Remove from heat and whisk in shredded Swiss cheese until melted and smooth.
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Once meatloaf is rested (5-10 minutes), pour the cheese sauce generously over the top. Garnish with fresh chopped parsley and serve immediately.
Notes
Nutrition