Timothy Hoffman
TVWBB All-Star
My family's favorite. Even the Sauerkraut haters eat it!
Reuben Meatloaf
1 egg beaten
1 Tablespoon ketchup
2/3 cup saltine cracker crumbs
1/3 cup milk
2 pounds lean ground beef (85%)
1 can (14.5oz) sauerkraut, drained well
4 oz shaved thin deli pastrami, chopped
1 cup, 4 ounces shredded Swiss cheese
1/4 cup sour cream
1 Tablespoon yellow mustard
In a large bowl, mix eggs, ketchup, the panade.
The panade is the 2/3 cup saltine cracker crumbs and the 1/3 cup milk mixed together in a food processor. Add the 2 pounds of meat to the panade and pulse 10 times for 1 second each.
Add this to the above and set aside.
In another bowl combine the kraut, pastrami, cheese, sour cream and mustard.
Next spread out the meat mix on a sheet of parchment paper. Then spread out the kraut and cheese mixture on the meat.
Roll that up jelly roll style and seal the ends and main seem.
Place on an indirect grill at 350 deg F seem side down. Cook until internal temp is 160 deg F.
Let stand stand 15 minutes before slicing.
The photos
Reuben Meatloaf
1 egg beaten
1 Tablespoon ketchup
2/3 cup saltine cracker crumbs
1/3 cup milk
2 pounds lean ground beef (85%)
1 can (14.5oz) sauerkraut, drained well
4 oz shaved thin deli pastrami, chopped
1 cup, 4 ounces shredded Swiss cheese
1/4 cup sour cream
1 Tablespoon yellow mustard
In a large bowl, mix eggs, ketchup, the panade.
The panade is the 2/3 cup saltine cracker crumbs and the 1/3 cup milk mixed together in a food processor. Add the 2 pounds of meat to the panade and pulse 10 times for 1 second each.
Add this to the above and set aside.
In another bowl combine the kraut, pastrami, cheese, sour cream and mustard.
Next spread out the meat mix on a sheet of parchment paper. Then spread out the kraut and cheese mixture on the meat.
Roll that up jelly roll style and seal the ends and main seem.
Place on an indirect grill at 350 deg F seem side down. Cook until internal temp is 160 deg F.
Let stand stand 15 minutes before slicing.
The photos