Cookin' Outdoors with Johnny Nix                                
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Southern Reuben Meatloaf

2 pounds ground round beef 

2 cups rye bread crumbs (1/2 loaf)

2 eggs lightly beaten 

½ cup onion chopped

¼ cup thousand island salad dressing 

¼ cup dill pickle relish

1 tablespoon Worcestershire sauce

1 teaspoon salt 

¼ teaspoon pepper 

1 8 oz can sauerkraut drained

1 ½ cups Swiss cheese shredded

½ pound deli slice corned beef

1 can tomato paste

 

Combine ground beef, bread crumbs, eggs, onion, dill pickle relish, thousand island dressing, Worcestershire sauce, salt and pepper. Mix with hands or wooden spoon to blend well.  On a sheet of foil shape mixture into a 7 x 14 rectangle. Spread it about ¾ in thick. 

 

Evenly layer corned beef, sauerkraut and cheese leaving a 1 inch border around the edges. Roll up meat in jelly-roll fashion, sealing the ends, using the foil to help lift. Place seam side down in a Dutch oven.  In a small bowl, combine tomato paste with about ½ can of water.  Pour over top of meatloaf.  Hang over medium high heat for about 15 minutes before adding top coals.  Bake over medium heat for approximately 45 minutes. Bake 1 hour at 350 degrees in kitchen oven.