Reuben Meatloaf


 

Timothy Hoffman

TVWBB All-Star
Since I had more ground chuck that I needed to use or freeze I decided it was time for more meatloaf. This time around though my wife requested Reuben Meatloaf. This is our favorite. I usually make it in the oven in a pan. It is is the only meatloaf I make in a pan as it is layered. Today I made it in a rollup type loaf.

Here we go step by step.
First I take the typical meat, panade, egg and seasoning and mix it. Then it is spread out on some parchment paper and topped with a mixture of sauerkraut, swiss cheese, pastrami, sour cream and mustard.

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The next step is to roll it up and seal the ends and edge. Then it is transfered to a clean piece of parchment paper that is trimmed and placed on a baking sheet.

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I had to get out the old EE daisy wheel for todays cook as the Performer is apart for the bowl replacement.

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This is the reason for the parchment paper. It makes for a nice easy means of transfer from the sheet pan to the grill. Once on the grill the excess is trimmed off. I leave it under the loaf for the first half of the cook so the meat doesnt start slipping in between the grate. Can any one spot my screw up yet?

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Yep, that's right, I put it on seem side up. This caused it to open up. Still looks good to me!

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The money shot with 4 bean salad and a pile of horseradish.

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The Recipe
 
Thanks gang! I can not wait to finish the mini WSM so I can do it up true fattie style.

Yes it does taste as good as it looks. I am typing in the recipe now.
 
Excellent 'loaf Tim!

I usually build mine right on parchment on top of a cutting board, then trace around it with a knife to remove the excess. Might be easier for you.
 
Tim,

Your post inspired me to try this. My wife does not eat red meat so I modified your recipe a bit and used ground turkey with oatmeal instead of crackers. It was absolutely delicious and we will do this often. I used pecan for the smoke flavor - wow.
Thanks again,

Ray
 

 

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