Reuben meatloaf. Enough said. If you like a reuben then you’re gonna love this meatloaf. Although now I have to change my mind and call it a Rachel meatloaf because I use turkey and not corned beef. But you’re still gonna love it no matter if it’s Reuben or Rachel.
Tonight’s sunday suppers is one that we make almost every single week except for lately because we needed to take a break from it. So it’s nice to make every few weeks now so we don’t get sick of it.
Reuben (Rachel) meatloaf
2 lbs ground turkey
1 cup breadcrumbs (I use plain but you could totally use rye bread crumbs and make it more authentic)
1 egg
1 1/2 cups shredded swiss cheese
1 cup sauerkraut
1/4 cup thousand island dressing
Mix ground turkey, bread crumbs and egg. Place 3/4 of the mixture in a loaf pan and press onto bottom and sides of pan forming a well.
Layer the sauerkraut, swiss cheese, and thousand island dressing 1 layer at a time into the pan.
Spread remaining 1/4 meat mixture on top to cover the meatloaf, pressing to seal edges.
Bake at 375 degrees for approximately 1 hour and 10 minutes or until meat thermometer reads 165 degrees.
Let cool about 15-20 minutes before removing from pan. Slice and serve.
Look at how it just oozes the melty goodness from the middle. So freaking good!
I’m definetely going to try this. Is it 1/4 cup thousand island? Text me and let me know. Thank you for recipe. I love your cookbook you made.
Thanks Renee!
Yes 1/4 cup. I corrected it in my post. Glad you noticed that.