Reuben Meat Roll Recipe


MethodMain Ingredient


 Ground chuck1 Pound
 Soft rye bread crumbs1 Cup (16 tbs)
 Egg1 , beaten
 Chopped onion1⁄4 Cup (4 tbs)
 Finely chopped dill pickles1⁄4 Cup (4 tbs), finely chopped
 Low calorie russian dressing2 Tablespoon (Commercial)
 Low sodium worcestershire sauce1 Tablespoon
 Pepper1⁄2 Teaspoon
 Vegetable cooking spray1
 Chopped sauerkraut1 Can (10 oz), drained
 Shredded swiss cheese2 Ounce (1/2 Cup)
 Sliced pimiento2 Ounce, drained (1 Jar)

Nutrition Facts

Serving size: Complete recipe

Calories 1655 Calories from Fat 1016

% Daily Value*

Total Fat 112 g173%

Saturated Fat 48.3 g241.6%

Trans Fat 0 g

Cholesterol 583.6 mg

Sodium 3597.4 mg149.9%

Total Carbohydrates 52 g17.4%

Dietary Fiber 11.1 g44.6%

Sugars 14.6 g

Protein 105 g209.5%

Vitamin A 48.8% Vitamin C 154.6%

Calcium 78.1% Iron 79%

*Based on a 2000 Calorie diet


Combine first 8 ingredients in a medium bowl; stir well.
Shape mixture into a 12- x 10-inch rectangle on heavy-duty plastic wrap that has been coated with cooking spray.
Combine sauerkraut, Swiss cheese, and pimiento in a small bowl.
Spread sauerkraut mixture over ground chuck mixture, leaving a 1-inch margin on all sides.
Carefully roll meat jellyroll fashion, starting at narrow end, using plastic wrap to support meat.
Pinch edges and seam of meat to seal.
Remove from plastic wrap, and place roll, seam side down, on a rack in a roasting pan that has been coated with cooking spray.
Cover and bake at 350° for 10 minutes.
Uncover and bake an additional 35 to 40 minutes.
Let stand 10 minutes before slicing