Reuben Meatloaf

Yield: 8 servings

1 1/2 pounds lean ground beef
1 1/2 pounds rye bread crumbs
2 eggs, lightly beaten
1/2 cup chopped onion
1/4 cup Russian salad dressing
1/3 cup pickle relish
1 tablespoon Worcestershire sauce
1 teaspoon salt
1/4 teaspoon pepper
1 (8 ounce) can sauerkraut, drained
1 1/2 cups Swiss cheese, shredded
6 thin slices corned beef

Combine ground beef, bread crumbs, eggs, onion, pickle relish, Russian dressing, Worcestershire sauce, salt and pepper. Mix with hands or wooden spoon to blend well.

On a sheet of foil, shape mixture into a 7 x 14-inch rectangle. Evenly layer corned beef, sauerkraut and cheese leaving a 1-inch border around the edges. Roll up meat in jellyroll fashion, sealing the ends, using the foil to help lift. Place seam-side down in a loaf pan and bake for 1 hour at 350 degrees F.

Per serving (excluding unknown items): 606 Calories; 32g Fat (47% calories from fat); 30g Protein; 49g Carbohydrate; 139mg Cholesterol; 1321mg Sodium

Food Exchanges: 2 1/2 Starch/Bread; 3 Lean Meat; 1/2 Vegetable; 4 1/2 Fat; 1/2 Other Carbohydrates

California Dip Meatloaf

Makes 4 to 6 servings.

Source: 365 Ways to Cook Hamburger and Other Ground Meats

1 (1 ounce) envelope dry onion soup mix
3/4 cup sour cream (not reduced-fat)
2 large eggs, beaten
1/4 cup water
1 1/2 cups crushed salt-free potato chips (about 6 1/2 ounces)
2 pounds ground round or meatloaf mix

In a medium bowl, mix the soup, sour cream, eggs, and water until combined. Stir in the potato chips. Add the ground round and mix well. Transfer to an 8 1/2 X 4 1/2-inch loaf pan. Bake until an instant-read thermometer inserted in the center of the loaf reads 160 degrees F, about 1 1/4 hours.

Let stand 5 minutes.

Drain off excess liquid and slice.

Santa Fe Meat Loaf

2 pounds lean ground pork
1 teaspoon vegetable oil
2 medium onions, finely chopped
4 cloves garlic
1 jalapeno pepper, seeded and minced
4 tablespoons minced dried tomatoes
1 tablespoon chili powder
1 teaspoon ground cumin
1 1/2 teaspoons salt
1 teaspoon thyme
1/2 teaspoon cayenne
1/2 cup finely chopped parsley
1/2 cup bread crumbs
1/2 cup milk

In large nonstick skillet heat oil over medium-high heat. Saute onions and garlic until soft, about 10 minutes; cool slightly and transfer to large bowl. Add all remaining ingredients and mix thoroughly. Place mixture in a 9 x 4 1/2 x 2 1/2 inch loaf pan and bake at 350 degrees F for 1 1/2 hours.

Remove from the oven and allow to rest 10 minutes before removing from pan. Slice to serve warm, or wrap well and refrigerate for sandwiches.

Mozzarella-Stuffed Meat Loaf

1 cup meatless spaghetti sauce, divided
1 egg, lightly beaten
1 cup seasoned bread crumbs
2 garlic cloves, minced
1 1/2 teaspoons dried rosemary, crushed
1 pound lean ground beef
8 ounces bulk Italian sausage
3 ounces mozzarella cheese, cut into 4 x 1/2-inch sticks

Preheat oven to 350 degrees F. Grease an 8 x 4-inch loaf pan.

In a bowl, combine 1/2 cup of the spaghetti sauce, egg, bread crumbs, garlic and rosemary. Crumble meat over mixture and mix well. Press half into prepared loaf pan. Place pieces of cheese, evenly spaced, over top of meat mixture. Top with remaining meat mixture; press down firmly to seal. Bake, uncovered, for 1 1/4 to 1 1/2 hours or until meat is no longer pink and a meat thermometer reads 160 degrees F; drain.

Drizzle with the remaining spaghetti sauce; bake 10 minutes longer. Let stand for 10 minutes before slicing.

Yield: 6 servings

Buttermilk Meat Loaf

1 pound ground beef
1 egg, slightly beaten
1/2 cup buttermilk
1/2 cup catsup
3/4 teaspoon salt pepper to taste
1/4 cup chopped onions
1/2 cup dry bread crumbs
1 teaspoon prepared mustard
1/2 teaspoon poultry seasoning

Mix ground meat with egg; add remaining ingredients in order listed. Mix well; form into oblong loaf. Rub small amount flour on top. Bake about 45 minutes at 350 degrees F.

This is very good to take camping. Pour a large can of heated chili con carne over top, if desired.

Makes 6 servings.

Rio Grande Meat Loaf

6 servings

1 (3 ounce) can mushrooms
1 1/2 pounds ground beef
1 egg, slightly beaten
1/3 cup Heinz Ketchup ‘n Onions
1/3 cup crushed tortilla chips
1/2 teaspoon garlic salt
1/8 teaspoon red pepper
Dash pepper

Drain mushrooms, reserving 1/4 cup liquid. Finely chop mushrooms. Combine mushrooms and reserved liquid with beef and remaining ingredients. Form into an 8 x 4 x 1 1/2-inch loaf in a shallow baking dish. Bake at 350 degrees F for 1 hour.

Let meat loaf stand 5 minutes before slicing. Serve with additional Ketchup ‘n Onions, if desired.

Makes 6 servings.

Calypso Meat Loaf

1 1/2 pounds ground round
1/2 cup tomato sauce
1 cup soft bread crumbs
1/4 cup egg substitute
2 tablespoons minced onion
2 teaspoons Worcestershire sauce
1/4 teaspoon ground black pepper
Cooking spray
1/2 cup plus 2 tablespoons tomato sauce
1/4 cup crushed pineapple in juice, drained
2 tablespoons minced onion
1 1/2 teaspoons brown sugar
1 1/2 teaspoons lime juice
1 teaspoon Worcestershire sauce
1/4 teaspoon ground allspice
1/8 teaspoon salt
1/8 teaspoon ground ginger
1/8 teaspoon dry mustard

Combine first 7 ingredients. Shape mixture into an 8 x 4-inch loaf; place on rack in a roasting pan coated with cooking spray. Bake at 350 degrees F for 1 hour and 5 minutes.

Combine 1/2 cup plus 2 tablespoons tomato sauce and remaining ingredients. Pour over meat loaf, and bake an additional 5 minutes.

Yield: 8 servings

Per Serving: 246 Calories; 16g Fat (57.7% calories from fat); 18g Protein; 8g Carbohydrate; 1g Dietary Fiber; 59mg Cholesterol; 339mg Sodium

Exchanges: 0 Grain (Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates