Reuben Meatloaf

By cserumga

Per serving: 246 calories; 13 g fat ( 5 g sat , 5 g mono ); 85 mg cholesterol; 9 g carbohydrates; 1 g added sugars; 22 g protein; 2 g fiber; 516 mg sodium; 349 mg potassium.

Ingredients

• 1 large yellow onion, cut into 2-inch pieces
• 1 large carrot, cut into 2-inch pieces
• 1 tablespoon extra-virgin olive oil or canola oil
• 2 cups sauerkraut, drained and squeezed dry
• 1 cup diced Swiss cheese
• 4 tablespoons ketchup, divided
• 1 tablespoon caraway seeds
• 1/4 teaspoon salt
• 1 large egg, lightly beaten
• 3/4 cup fresh breadcrumbs, preferably from Jewish rye bread (see Tip)
• 2 pounds lean (90% or leaner) ground beef
• 3 tablespoons low-fat mayonnaise
• 1/2 cup chopped dill pickles

Details

Servings 10
Preparation time 30mins
Cooking time 90mins
Adapted from eatingwell.com

Preparation

Step 1

Preheat oven to 375°F. Coat a large rimmed baking sheet with cooking spray (or see Loaf Pan Variation).

Pulse onion and carrot in a food processor until finely chopped. (Or finely chop them with a knife.)

Heat oil in a large nonstick skillet over medium-high heat. Add the vegetables and cook, stirring occasionally, until tender and most of the liquid has evaporated, 5 to 10 minutes. Transfer to a large bowl and let cool for 10 minutes.

Add sauerkraut, cheese, 2 tablespoons ketchup, caraway seeds and salt to the vegetables; stir to combine. Stir in egg and breadcrumbs. Add ground beef and with clean hands gently knead the vegetable mixture into the meat; do not overmix. Pat the meat mixture into a loaf shape (about 12 by 5 inches) on the prepared baking sheet. Combine the remaining 2 tablespoons ketchup and mayonnaise in a small bowl. Spread on the loaf.

Bake the meatloaf until an instant-read thermometer inserted in the center registers 165°F, about 45 minutes. Sprinkle with chopped pickles. Let rest for 10 minutes before slicing.