Reuben Meat Loaf
|Ground beef||1 Pound|
|Ground pork||1 Pint|
|Soft rye bread crumbs||1 1⁄2 Cup (24 tbs)|
|Chopped green onions||1⁄2 Cup (8 tbs)|
|Egg||1 , lightly beaten|
|Mayonnaise||1⁄4 Cup (4 tbs)|
|Ketchup||1⁄4 Cup (4 tbs)|
|Worcestershire sauce||1 Teaspoon|
|Canned sauerkraut||14 Ounce, drained (1 Can Or 398 Milliliter)|
|Grated gruyere cheese/Swiss cheese||4 Ounce (125 Grams Or 1 Cup)|
|For sweet and sour top|
|Ketchup||1⁄2 Cup (8 tbs)|
|Brown sugar||1 Tablespoon|
|Cider vinegar||1 Tablespoon|
In large bowl, combine beef, pork, bread crumbs, onions, egg, mayonnaise, ketchup, Worcestershire and salt; mix well.
Pack half the meat mixture into 10-cup (2.5 L) round casserole or baking dish.
Layer with sauerkraut, cheese and remaining meat mixture.
Cover with foil and bake in 350 °F (180°C) oven for 30 minutes.
Meanwhile, prepare topping, if using.
Sweet and Sour Topping: In small bowl, combine all ingredients.
After 30 minutes, uncover meat loaf; spread topping over and bake, uncovered, for 15 to 20 minutes longer.