Microwave Reuben Loaf

Ingredients

• 1 can 11 oz tomato bisque soup
• 1 lb ground chuck
• 1 can 12 oz corned beef, chopped
• 2½ cup soft bread crumbs
• 2 eggs, slightly beaten
• 2 tbsp parsley, chopped
• 1 clove garlic, minced
• 1 can 8 oz sauerkraut, drained and chopped fine
• ½ tsp caraway seed
• 1 cup Swiss cheese, shredded
• 1 tsp horseradish sauce
• 2 slice Swiss cheese, cut in 8 triangles

Method

1. Mix 1/4 cup soup, ground beef, corned beef, bread crumbs, eggs, parsley and garlic. Pat the meat into a 15 x 12-inch rectangle on wax paper.
2. Combine the sauerkraut, caraway and shredded cheese; press into the meat. Roll jelly-roll fashion, starting at the short edge. Place seam-side down in a dish. Cover with wax paper.
3. Microwave 15 minutes. Rotate every 4 minutes. Mix the remaining soup and horseradish. Spoon over the loaf; cook uncovered, 3 minutes. Arrange the cheese slices on top. Cook 1 minute. Let stand 5 minutes.

Notes

Cooks to old-time perfection. Serves 8. From Rosauers (Beef BF-22).

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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