Rolled Reuben Meat Loaf

• 1 egg, beaten
• 2 tablespoons chopped onion
• 2 tablespoons 2% milk
• 1/3 pound lean ground beef
• 1-1/4 cups soft rye bread crumbs
• 2 tablespoons Dijon mustard
• 1/2 cup sauerkraut, rinsed and well drained
• 8 slices deli corned beef (about 2 ounces), divided
• 3/4 cup shredded Swiss cheese, divided

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 8x6-in. rectangle.
2. 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.
3. Place meat loaf seam side down in a shallow 1-qt. baking dish coated with cooking spray. Bake, uncovered, at 350u0b0 for 25 minutes. Top with remaining corned beef and cheese. Bake 5 minutes longer or until no pink remains and a thermometer reads 160u0b0. Using two large spatulas, carefully transfer meat loaf to a serving platter.

egg, onion, milk, ground beef, soft rye bread crumbs, mustard, sauerkraut, deli, swiss cheese

Taken from www.tasteofhome.com/recipes/rolled-reuben-meat-loaf/ (may not work)