Reuben Meat Loaf

• 1 can tomato bisque soup
• 1 lb. ground beef
• 1 (12 oz.) can corned beef, chopped
• 2 1/2 c. soft bread crumbs
• 2 eggs, beaten
• 2 Tbsp. chopped parsley
• 1 clove garlic, minced
• 1 (1 lb.) can sauerkraut, chopped and drained
• 1/2 tsp. caraway seed
• 1 c. shredded Swiss cheese
• 1 tsp. prepared horseradish
• 2 slices (2 oz.) Swiss cheese, cut in triangles

1. Mix thoroughly 1/3 cup soup, ground beef, corned beef, bread crumbs, eggs, parsley and garlic.
2. On wax paper, pat meat firmly into a 12 x 15-inch rectangle.
3. In a small bowl, combine sauerkraut, caraway and shredded cheese.
4. Press into meat within 1-inch of edges. With aid of wax paper, roll meat tightly, jelly roll fashion, starting at short edge.
5. Seal seams and ends.
6. Place loaf, seam side down, in an 8 x 12-inch baking dish. Bake at 325u0b0 for 15 minutes.
7. Mix remaining soup and horseradish and spoon over loaf.
8. Bake 1 hour. Arrange cheese slices over top of loaf.
9. Bake until cheese melts.

tomato bisque soup, ground beef, corned beef, bread crumbs, eggs, parsley, clove garlic, sauerkraut, caraway seed, swiss cheese, horseradish, swiss cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=275591 (may not work)