This Reuben Meatloaf brilliantly combines the hearty comfort of meatloaf with the zesty, savory flavors of a classic Reuben sandwich. Imagine corned beef, tangy sauerkraut, Swiss cheese, and Thousand Island dressing baked into a moist, flavorful loaf. It’s a surprisingly simple yet memorable dinner that brings everyone to the table.
Looking for Reuben Meatloaf inspiration? You'll love what we have! Explore more Meatloaf Recipes recipes or discover our Chicken Recipes favorites.
Why You’ll Love This Reuben Meatloaf
- Brilliant flavor mashup: Hearty meatloaf meets zesty Reuben in every bite.
- Incredibly moist & tender: Sauerkraut and dressing keep it juicy and sliceable.
- Fantastic make-ahead: Flavors meld beautifully for even better leftovers.
- Guaranteed crowd-pleaser: A unique twist that wins over everyone.
Ingredients & Tools
- 1 lb ground corned beef
- 1 lb ground pork
- 1 cup sauerkraut, drained and squeezed dry
- 1 cup Swiss cheese, shredded
- 1 cup panko breadcrumbs
- 2 large eggs, lightly beaten
- 1/2 cup Thousand Island dressing, plus more for glazing
- 1/4 cup fresh parsley, finely chopped
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 1 tsp caraway seeds
- 1/2 tsp black pepper
Tools: A standard 9×5-inch loaf pan, a large mixing bowl, a skillet for sautéing, and a small bowl for the glaze.
Notes: Squeezing the sauerkraut dry is essential to prevent a soggy loaf. A mix of corned beef and pork provides authentic flavor and ideal moisture.
Nutrition (per serving)
| Calories: | 480 kcal |
| Protein: | 28 g |
| Fat: | 32 g |
| Carbs: | 18 g |
| Fiber: | 2 g |
Serves: 6 | Prep Time: 20 minutes | Cook Time: 1 hour | Total Time: 1 hour 20 minutes
Before You Start: Tips & Ingredient Notes
- Don’t skip squeezing the sauerkraut. This is the single most important step for texture. If you leave it too wet, it will steam inside the meatloaf and create excess moisture, leading to a potential mushy center. Really wring it out in a clean kitchen towel or with your hands.
- Why use both corned beef and pork? Using all corned beef can sometimes be a bit too salty and lean, resulting in a drier loaf. The ground pork adds fat and a milder flavor that balances everything out beautifully. If you can’t find pre-ground corned beef, you can ask your butcher to grind it for you.
- Panko vs. regular breadcrumbs. Panko breadcrumbs are lighter and flakier than traditional fine breadcrumbs, which helps create a more tender texture in the final meatloaf. They don’t absorb as much moisture, so you get a better crumb. It’s a small detail that makes a noticeable difference.
- Don’t overmix the meatloaf. Use your hands and mix just until the ingredients are combined. Overworking the meat mixture can activate the proteins too much, resulting in a dense, tough texture. A light touch is your friend here.
How to Make Reuben Meatloaf
Step 1: Begin by preheating your oven to 375°F (190°C). This ensures a hot, ready environment for your meatloaf to start cooking immediately, which helps with browning and texture. While the oven heats up, take a moment to prepare your loaf pan by lightly greasing it or lining it with parchment paper for easier removal later.
Step 2: In a medium skillet over medium heat, sauté the diced onion and minced garlic with a tiny drizzle of oil until they become soft and translucent, which should take about 5-7 minutes. You’re not looking for color here, just to cook out the raw bite. Stir in the caraway seeds during the last minute to toast them slightly and release their wonderful, aromatic flavor. Let this mixture cool completely before adding it to the meat—this is crucial so it doesn’t start cooking the eggs prematurely.
Step 3: In your large mixing bowl, combine the ground corned beef and ground pork. Add the cooled onion and garlic mixture, the squeezed-dry sauerkraut, shredded Swiss cheese, panko breadcrumbs, beaten eggs, 1/2 cup of Thousand Island dressing, chopped parsley, and black pepper. Now, using your hands—the best tools for the job—gently mix everything together. You’ll notice the mixture will start to hold together, but remember, mix only until just combined. Overmixing is the enemy of a tender meatloaf.
Step 4: Transfer the meat mixture to your prepared loaf pan. Use your hands or a spatula to press it down evenly and smooth out the top. In a small bowl, stir together about 1/4 cup of additional Thousand Island dressing with a tablespoon of the panko breadcrumbs—this will help create a thicker, more stable glaze that won’t just run off. Spread this glaze mixture evenly over the top of the meatloaf. It will create a gorgeous, tangy, and slightly caramelized crust as it bakes.
Step 5: Place the loaf pan in the preheated oven and bake for 55 to 65 minutes. You’re looking for the top to be a deep, appetizing brown and for the internal temperature to register 160°F (71°C) when tested with an instant-read thermometer inserted into the center. The aroma filling your kitchen will be absolutely incredible—savory, cheesy, and tangy all at once.
Step 6: Once cooked, carefully remove the meatloaf from the oven. This is the hardest part: you must let it rest. Allow it to sit in the pan on a wire rack for at least 10-15 minutes before attempting to slice. This resting period allows the juices to redistribute throughout the loaf. If you slice it too soon, all those wonderful juices will run out, and you’ll be left with a drier result. After resting, use a knife to loosen the edges, then gently lift it out onto a cutting board to slice and serve.
Storage & Freshness Guide
- Fridge: Cool completely, store in an airtight container for up to 4 days.
- Freezer: Wrap tightly in plastic and foil; freeze for up to 3 months.
- Reviving: Reheat in a 325°F oven until warm to retain texture.
Serving Suggestions
Complementary Dishes
- Classic Potato Salad — The creamy, cool texture of a good potato salad is a perfect counterpoint to the warm, savory richness of the meatloaf. It continues the deli-themed meal beautifully.
- Buttered Egg Noodles with Parsley — These simple, soft noodles are a fantastic, neutral base that soaks up any extra juices and provides a lovely, mild contrast to the bold flavors.
- A Simple Green Salad with a Sharp Vinaigrette — The crisp, fresh greens and a tangy dressing made with red wine vinegar help cut through the richness of the meatloaf and cleanse the palate.
Drinks
- A Crisp Lager or Pilsner — The clean, effervescent quality of a cold lager is fantastic for washing down the hearty meatloaf and complementing the tangy sauerkraut notes.
- Dry Riesling — A wine with a touch of sweetness and high acidity balances the saltiness of the corned beef and the tang of the dressing beautifully without overpowering the dish.
- Iced Black Tea with Lemon — For a non-alcoholic option, the slight bitterness and citrus note are incredibly refreshing and work wonderfully with the savory, spiced flavors.
Something Sweet
- New York-Style Cheesecake — The rich, dense, and creamy texture of cheesecake is a classic deli dessert that feels like a natural, indulgent finale to this Reuben-inspired meal.
- Apple Strudel with Vanilla Ice Cream — The warm, spiced apples and flaky pastry offer a comforting, homey sweetness that contrasts perfectly with the savory main course.
- Dark Chocolate Brownies — A rich, fudgy brownie provides a deep, chocolatey finish that satisfies any sweet tooth after such a flavorful and savory dinner.
Top Mistakes to Avoid
- Mistake: Not draining the sauerkraut thoroughly. This is the number one reason for a soggy, wet meatloaf that falls apart when sliced. That extra liquid has to go, so squeeze it like you mean it.
- Mistake: Adding the hot onion mixture to the meat. I’ve messed this up before too… adding hot ingredients can start to cook the eggs and fat in the meat prematurely, leading to a weird texture and potential food safety issues. Always let it cool.
- Mistake: Skipping the rest time. It’s tempting to dig right in, but slicing the meatloaf straight from the oven will cause it to crumble and lose its precious juices. Patience is a virtue that results in a perfect slice.
- Mistake: Overpacking the loaf pan. Gently press the mixture in; don’t compact it with all your might. A lighter touch ensures heat can circulate evenly and the final texture remains light and tender.
Expert Tips
- Tip: For an extra flavor boost, toast your panko breadcrumbs in a dry skillet for a few minutes until lightly golden before adding them to the mix. This adds a subtle nuttiness and can help them absorb flavors more effectively.
- Tip: If you want to ensure super-clean slices, use a serrated bread knife to cut the meatloaf. The gentle sawing motion is less likely to squish the tender loaf than a straight downward cut with a chef’s knife.
- Tip: For a free-form loaf with more crusty surface area, shape the mixture into a loaf directly on a parchment-lined baking sheet instead of using a pan. This is my personal preference for maximizing that delicious, glazed exterior.
- Tip: Make a double batch of the glaze and serve the extra on the side as a dipping sauce. It’s fantastic for those who love an extra punch of that signature Reuben sauce flavor.
FAQs
Can I make this Reuben Meatloaf ahead of time?
Absolutely, and it’s a great idea! You can assemble the entire meatloaf, cover it tightly with plastic wrap, and refrigerate it for up to 24 hours before you plan to bake it. Let it sit on the counter for about 20-30 minutes to take the chill off before putting it in the oven. You may need to add a few extra minutes to the baking time since it’s starting from cold.
What can I use instead of ground corned beef?
If you can’t find it, you can use all ground pork or a mix of ground beef and pork. To mimic the corned beef flavor, add about a teaspoon of Worcestershire sauce and consider mixing in a 1/2 teaspoon of mustard powder. The flavor profile will shift, but it will still be a delicious meatloaf with Reuben-inspired elements.
How should I store and reheat leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 4 days. The best way to reheat it is in a 325°F (160°C) oven for about 10-15 minutes, until warmed through. You can also use the microwave, but the oven method will help retain the texture and prevent it from becoming rubbery.
Can I freeze the cooked meatloaf?
Yes, it freezes wonderfully. Let the cooked meatloaf cool completely, then wrap the whole loaf or individual slices tightly in plastic wrap and then in aluminum foil. It will keep for up to 3 months. Thaw overnight in the refrigerator before reheating.
My meatloaf is browning too quickly. What should I do?
If the top is getting too dark before the inside is cooked, simply tent the loaf pan loosely with a piece of aluminum foil. This will shield the top from direct heat and allow the interior to continue cooking without the exterior burning. Just remove the foil for the last 5-10 minutes if you want the glaze to set up a bit more.
Reuben Meatloaf
Love Reuben sandwiches? Try this incredible Reuben Meatloaf recipe! It's packed with corned beef, sauerkraut, Swiss cheese, and Thousand Island. Get the easy recipe now!
Ingredients
For the Meatloaf
-
1 lb ground corned beef
-
1 lb ground pork
-
1 cup sauerkraut (drained and squeezed dry)
-
1 cup Swiss cheese (shredded)
-
1 cup panko breadcrumbs
-
2 large eggs (lightly beaten)
-
1/2 cup Thousand Island dressing (plus more for glazing)
-
1/4 cup fresh parsley (finely chopped)
-
1 small yellow onion (finely diced)
-
2 cloves garlic (minced)
-
1 tsp caraway seeds
-
1/2 tsp black pepper
Instructions
-
Begin by preheating your oven to 375°F (190°C). This ensures a hot, ready environment for your meatloaf to start cooking immediately, which helps with browning and texture. While the oven heats up, take a moment to prepare your loaf pan by lightly greasing it or lining it with parchment paper for easier removal later.01
-
In a medium skillet over medium heat, sauté the diced onion and minced garlic with a tiny drizzle of oil until they become soft and translucent, which should take about 5-7 minutes. You’re not looking for color here, just to cook out the raw bite. Stir in the caraway seeds during the last minute to toast them slightly and release their wonderful, aromatic flavor. Let this mixture cool completely before adding it to the meat—this is crucial so it doesn’t start cooking the eggs prematurely.02
-
In your large mixing bowl, combine the ground corned beef and ground pork. Add the cooled onion and garlic mixture, the squeezed-dry sauerkraut, shredded Swiss cheese, panko breadcrumbs, beaten eggs, 1/2 cup of Thousand Island dressing, chopped parsley, and black pepper. Now, using your hands—the best tools for the job—gently mix everything together. You’ll notice the mixture will start to hold together, but remember, mix only until just combined. Overmixing is the enemy of a tender meatloaf.03
-
Transfer the meat mixture to your prepared loaf pan. Use your hands or a spatula to press it down evenly and smooth out the top. In a small bowl, stir together about 1/4 cup of additional Thousand Island dressing with a tablespoon of the panko breadcrumbs—this will help create a thicker, more stable glaze that won’t just run off. Spread this glaze mixture evenly over the top of the meatloaf. It will create a gorgeous, tangy, and slightly caramelized crust as it bakes.04
-
Place the loaf pan in the preheated oven and bake for 55 to 65 minutes. You’re looking for the top to be a deep, appetizing brown and for the internal temperature to register 160°F (71°C) when tested with an instant-read thermometer inserted into the center. The aroma filling your kitchen will be absolutely incredible—savory, cheesy, and tangy all at once.05
-
Once cooked, carefully remove the meatloaf from the oven. This is the hardest part: you must let it rest. Allow it to sit in the pan on a wire rack for at least 10-15 minutes before attempting to slice. This resting period allows the juices to redistribute throughout the loaf. If you slice it too soon, all those wonderful juices will run out, and you’ll be left with a drier result. After resting, use a knife to loosen the edges, then gently lift it out onto a cutting board to slice and serve.06
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