Ingredients Jump to Instructions ↓

  1. 1 egg, beaten

  2. 2 tablespoons chopped onion

  3. 2 tablespoons 2% milk

  4. 1/3 pound lean ground beef

  5. 1-1/4 cups soft rye bread crumbs

  6. 2 tablespoons Dijon mustard

  7. 1/2 cup sauerkraut, rinsed and well drained

  8. 8 slices deli corned beef (about 2 ounces), divided

  9. 3/4 cup shredded Swiss cheese, divided

Instructions Jump to Ingredients ↑

  1. In a small bowl, combine the egg, onion and milk. Crumble beef over mixture and mix well. Add bread crumbs; mix gently. On a piece of heavy-duty foil, pat beef mixture into an 8-in. x 6-in. rectangle. Spread mustard over loaf to within 1 in. of edges. Layer with sauerkraut, six slices of corned beef and 1/2 cup Swiss cheese. Roll up jelly-roll style, starting with a short side and peeling foil away while rolling. Seal seam and ends. Place meat loaf seam side down in a shallow 1-qt. baking dish coated with cooking spray. Bake, uncovered, at 350° for 25 minutes. Top with remaining corned beef and cheese. Bake 5 minutes longer or until no pink remains and a meat thermometer reads 160°. Using two large spatulas, carefully transfer meat loaf to a serving platter. Yield: 2 servings.


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