REUBEN MEATLOAF

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I’m always trying to come up with interesting meatloaf recipes that are gluten free, tasty and create a meatloaf that can be sliced and used in a sandwich.  It’s been tricky.

I made a recent survey of supplies on hand and came up with hamburger, sausage, potatoes, homemade sauerkraut, homemade fermented Dill Pickles and Mozzarella cheese.  I began to think that I could make up meatloaves that could at least resemble a Reuben Sandwich filling and hold together well enough to be sliced for a sandwich.

The meatloaf is delicious. It makes a great sandwich on gluten free bread, with a bit of organic ketchup and a slice of Swiss cheese.

Here is the recipe that I came up with. It makes 6 meatloaves, but they can be wrapped and frozen for future days when there is just too much going on to create a meatloaf from scratch.  I used my homemade sauerkraut and pickles but you don’t have to use homemade.  BUBBIES sauerkraut and Kosher Dill Pickles are delicious and can be purchased at Good Foods Co-op in Lexington, KY.

The recipe can be easily cut in half.

INGREDIENTS:

Makes five 2# meatloaves and one 1 ½# meatloaf.

2# Breakfast sausage

4# Hamburger  ( I use beef that has been pastured finished by CloverHill Pastures in Nonesuch)

3 cups of cooled mashed potatoes

1 ½ cups of eggs ( about 6 medium eggs)

3 ½ cups of grated Mozzarella or Swiss Cheese

1 cup of chopped, fermented Dill Pickles

3 cups of fresh Sauerkraut

1 TBL. Dill Seed
PROCESS:  
Preheat oven to 375 degrees

Mix together the sausage and hamburger. I do all the mixing with my hands.

Add in:

 Mashed potatoes

Eggs

Grated cheese

Chopped pickles

Fresh sauerkraut

Dill Seed

Mix until all ingredients are evenly distributed.

Form the mixture into 2# meatloaves. I can get two meatloaves into one cast iron skillet. I used three skillets.

 
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You can also use loaf pans or 9” x 13” baking pans. Whatever will hold them is fine.

Place the meatloaves into the preheated oven. Cook for about one hour. Start checking them at 45 minutes into the cooking process.  They should be dark brown and firm to the touch.  

 

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Let cool in the pans.  Then slice and serve either with extra sauerkraut and vegetables sides or as a sandwich.  

Wrap the extra meatloaves in freezer paper and freeze for later use.

YUM!

Cooking from the Heart,

Karen

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One thought on “REUBEN MEATLOAF

  1. Pingback: REUBEN MEATLOAF | Heartful Cooking in My Nonesuch Kitchen

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