A Reuben sandwich is something I order regularly when I’m out for lunch. I love the combination of flavors, with a particular fondness for the sauerkraut and Russian dressing. As such, when I saw the Eating Well recipe for a Reuben Meatloaf I knew it was going to find a spot on the Meatloaf Monday rotation.
Their description – “Inspired by the classic Reuben sandwich, this nontraditional, healthy Reuben meatloaf recipe includes sauerkraut, Swiss cheese, dill pickles and rye breadcrumbs” – had me salivating from the get go. This is the third of the healthy meatloaf recipes from this site that I’ve made and each has been a winner*. They take some work and extra time relative to your run of the mill meatloaf, but find it well worth the effort. Biting into the Reuben Meatloaf resulted in an explosion of flavors in your mouth. You picked up the pickles, then the sauerkraut, then the Russian dressing topping, then the onion and on and on. Anthony really liked this one too. I won’t reveal how many pieces he ate, but it rhymes with door (or maybe even hive).
I served this with a simple Artichoke and Pea Sauté that I found in Cooking Light. This made a nice pairing with the meatloaf, and you can whip it up after you take the meatloaf out of the oven. What sold me on this recipe, in addition to the simplicity, was the inclusion of fresh mint. I love both the aroma and taste that mint gives to dishes.
* I have also made their Cranberry-Turkey and Hoisin-Ginger meatloafs. Note that I found that this particular meatloaf recipe took a bit longer to cook then the other couple I made, so plan in 5-10 minutes more cooking time then the recipe calls for.