With corned beef, sauerkraut, Swiss cheese, Russian dressing and rye bread, these mini meatloaves feature all the signature flavors of the original sandwich.
| Level: | Easy |
| Total: | 40 min |
| Active: | 20 min |
| Yield: | 4 servings |
Ingredients
- 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, grated on the large holes of a box grater
- 1 1/4 cups shredded Swiss cheese (about 5 ounces)
- Kosher salt and freshly ground pepper
- 1 cup drained sauerkraut
- Russian or Thousand Island dressing, for topping
- Chopped fresh parsley, for topping
- Potato chips and pickles, for serving
Instructions
- Preheat the 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 pepper. Mix well with your hands and transfer to a rimmed baking sheet. Form into four 3/4-inch-thick oval patties.
- Bake the patties until lightly browned, firm and cooked through (a thermometer inserted into the 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.
- Transfer the meatloaves to plates and top with Russian dressing and parsley. Serve with potato chips and pickles.
Nutrition Facts
| Calories | 490 |
| Total Fat | 31 grams |
| Saturated Fat | 14 grams |
| Cholesterol | 184 milligrams |
| Sodium | 1165 milligrams |
| Carbohydrates | 8 grams |
| Dietary Fiber | 2 grams |
| Protein | 42 grams |
| Sugar | 2 grams |
Reviews
I made this tonight, and the whole family loved it. I clipped it out of the Food Network Magazine for future reference.
Instead of deli corned beef, I used a cheap, post-St. Patty’s sale corned beef brisket which I cooked in the slow cooker in beer all day. I then trimmed the fat. Based on the weight of the meet, I figured I should triple the recipe (and freeze some!) I used a 1:1 ratio of cooked corned beef to raw ground beef. I baked the loaves in two flights. The cooking time in the oven turned out to be closer to 40 minutes total (33 minutes + 5 minutes after adding the sauerkraut and cheese.)
When I make it again, I am going to add caraway seeds because the rye flavor (I used Jewish Rye) just wasn’t there. Also, before I put the meatloaves in the oven, I’m going to press my thumb down on the middle. This will help it cook faster and make it easier to really pile on the sauerkraut and swiss cheese.