Reuben Meat Loaf

• 1 1/2 lb. lean ground beef
• 1 1/2 c. rye bread crumbs
• 2 eggs, lightly beaten
• 1/2 c. chopped onion
• 1/4 c. Russian dressing
• 1/3 c. pickle relish
• 1 Tbsp. Worcestershire sauce
• 1 tsp. salt
• 1/4 tsp. pepper
• 1 (8 oz.) can sauerkraut, drained
• 1 1/2 c. shredded Swiss cheese
• 6 thin slices corned beef

1. In a large mixing bowl, combine beef, bread crumbs, eggs, onion, pickle relish, Russian dressing, Worcestershire sauce, salt and pepper.
2. Mix with wooden spoon to blend. On a sheet of foil, shape mixture into a 7 x 14-inch rectangle.
3. Evenly layer corned beef, sauerkraut and cheese over meat, leaving 1-inch border around edges.
4. Starting at short end, roll up meat in jelly roll fashion, sealing ends and using foil to help lift.
5. Place seam side down in a loaf pan.
6. Bake at 350u0b0 for 1 hour.

lean ground beef, rye bread, eggs, onion, dressing, pickle relish, worcestershire sauce, salt, pepper, sauerkraut, swiss cheese, thin slices

Taken from www.cookbooks.com/Recipe-Details.aspx?id=998531 (may not work)