REUBEN MEATLOAF RECIPE
Just for fun, on Instagram at jaydeeride, I went on a #everythingmeatloaf kick for a while. Found out that not everybody loves meatloaf. Hey, I was having fun and in the process, really opened my eye to the possibilities. Meatloaf is a hearty, fun, easy to make dish and there is nothing better than a meatloaf sandwich the next day. So I came up with this not so original Reuben Meatloaf and just winged it. Please give this simple recipe a try...you'll be glad you did.
Corned Beef and Cabbage Meatloaf with Irish Whisky Tomato Glaze
Perfect for a St. Patrick's Day celebration, or your next weeknight dinner, the Irish cheddar used in this recipe gives the meatloaf a little extra zing.
1 can corned beef (12 oz. can)
1 lb. ground beef (85% lean)
1 cup minute rice
1 egg
3 cloves garlic (minced)
1 cup onion (finely diced)
2 cups cabbage (finely diced)
1 cup Irish cheddar cheese (finely shredded)
2 Tbsp. Sriracha chili sauce
1 tsp. salt
1/2 tsp. black pepper
non-stick cooking spray
1/4 cup Irish whisky
3 Tbsp. tomato paste
1/3 cup tomato ketchup
Preheat an oven to 350° F. In a large mixing bowl add the corned beef, ground beef, rice, egg, garlic, onion, cabbage, cheese, 1 tbsp. sriracha, salt, pepper and mix together well. Spray a large baking dish with a non-stick cooking spray and form the meat mixture into a loaf shape; 1 foot long and 5 inches wide in size. Let the loaf rest while you start working on the glaze. To make the whisky tomato glaze, add the whisky, tomato paste, tomato ketchup and 1 tbsp. sriracha (optional) together in a small bowl and mix well. Spread the glaze on top of the meatloaf and bake for 55 minutes or until done.
Meatloaf recipe
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Toasted Pastrami Reuben Sandwich with Homemade Sauerkraut
Chef Tom finally breaks out our from scratch pastrami, makes sauerkraut from scratch and creates the ultimate Pastrami Reuben.
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Copper Chef Pan Reuben Sliders
Sliders are the perfect fit with the Copper Chef pan! Try our recipe for Reuben Sliders and serve them at your next football party.
9 potato dinner rolls
1/4 cup thousand island dressing
3/4 pound corn beef round, deli sliced
1/2 cup sauerkraut
1/2 pound swiss cheese, thinly sliced
2 tablespoons butter, melted
2 cloves garlic, minced
1 teaspoon parsley, chopped
Preheat oven to 400 degrees.
Place the bottoms of the dinner rolls in a Copper Chef. Spread the dressing evenly over the rolls. Place two slices of folded corn beef on each roll. Top with a heaping teaspoon of sauerkraut. Layer the cheese over the sauerkraut. Bake for 12 minutes.
Meanwhile, in a small bowl, combine the butter, garlic, and parsley. Place the lids on the sandwiches. Brush the lids with the butter and bake for an additional 5 minutes. Serve warm.
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Chef Look Cooks (Birthday Reuben Meatloaf Sandwich)
Rye Sauerkraut Waffles
1c AP flour
1c rye flour
1T baking powder
1T caraway seed
1c milk
1c sauerkraut with juice
2 eggs
1/4c oil
6-8 slices of swiss cheese depending on size of waffles
Mix milk, sauerkraut, eggs and oil until combined. Pour into a bowl with the dry ingredients and mix until combined, but do not over mix. Cook in a well greased and heated waffle iron until done. 2 minutes and then flip and cook for 2 minutes more is what works in my waffle iron.
Take two sections of waffe and place swiss cheese between them. Place them back in the waffle press and close the lid. Press down firmly, and cook until the cheese melts, and sticks the two pieces together. Repeat until you have twice as many cheese waffle sandwiches as you plan on making meatloaf patties.
Corn Beef Meatloaf Patty
1c rye bread crumbled or rye flakes (like rolled oats)
1lb ground corn beef (deli or brisket)
1lb lean ground beef
3/4c shredded swiss cheese
3/4c sauerkraut with juice
1/4c diced shallot
1 egg
Cut the corn beef into cubes and chop in a food processor until very fine. Add in the sauerkraut and pulse a few times to break apart. Add to a bowl with the remaining ingredients and mix to combine. If the mix does not easily form patties add a bit more breadcrumbs, or another egg until it forms patties easily. Form into 6 or 8 patties depending on waffle size, and shape into the shape of your waffles. Grill or fry in a pan until cooked through to a temp of 160 degrees.
Russian Dressing and Plating
3/4c plain yogurt or sour cream
1/4c ketchup
1T each grated shallot, prepared horseradish, sauerkraut diced, hot sauce, worcestershire sauce, yellow mustard
1/2t each garlic powder, black pepper, sweet paprika
Mix all ingredients well in a bowl. If possible let sit for 10 minutes or more in the fridge for the flavors to bloom. Slather the top of one of the pressed waffle cheese sandwiches with sauce making sure to get in in the crevases. Place a formed and cooked meatloaf patty on top followed by more sauce, and another waffle cheese sandwich. Serve immediately.