Reuben Meat Roll
|Ground chuck||1 Pound|
|Soft rye bread crumbs||1 Cup (16 tbs)|
|Egg||1 , beaten|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Finely chopped dill pickles||1⁄4 Cup (4 tbs), finely chopped|
|Low calorie russian dressing||2 Tablespoon (Commercial)|
|Low sodium worcestershire sauce||1 Tablespoon|
|Vegetable cooking spray||1|
|Chopped sauerkraut||1 Can (10 oz), drained|
|Shredded swiss cheese||2 Ounce (1/2 Cup)|
|Sliced pimiento||2 Ounce, drained (1 Jar)|
Combine first 8 ingredients in a medium bowl; stir well.
Shape mixture into a 12- x 10-inch rectangle on heavy-duty plastic wrap that has been coated with cooking spray.
Combine sauerkraut, Swiss cheese, and pimiento in a small bowl.
Spread sauerkraut mixture over ground chuck mixture, leaving a 1-inch margin on all sides.
Carefully roll meat jellyroll fashion, starting at narrow end, using plastic wrap to support meat.
Pinch edges and seam of meat to seal.
Remove from plastic wrap, and place roll, seam side down, on a rack in a roasting pan that has been coated with cooking spray.
Cover and bake at 350° for 10 minutes.
Uncover and bake an additional 35 to 40 minutes.
Let stand 10 minutes before slicing