Friday, July 19, 2013

Mini Meatloaf Madness - Reuben Mini Meatloaf

I love these little meatloaves. We use a couple for dinner then wrap the others individually in foil and place them in a gallon-size freezer Ziploc bag. Then we can pull them out and nuke them anytime we need a stress-free lunch or dinner. You can also defrost and crumble them and use them in soup, in a lettuce cup or as a topping for a Tortilla Pizza.

This version tastes exactly like a Reuben Sandwich, the NY Deli staple grilled sandwich made with corned beef, Swiss cheese, sauerkraut, and Thousand island or Russian dressing on rye bread but healthier.

Meatloaves Weight Loss Healthy Dinners Kid Friendly Easy Quick

For dinner they are great with sauteed spinach, green beans or a mixed green salad. I served them twice this week once with green beans and once with a broiled tomato. Just a tomato sliced in three. Sprinkled with cheese (I used Ricotta Salad and Parmesan) and oregano. Broiled till golden and bubbly 2-3 minutes.

Shelly's Reuben Turkey Mini Meatloaf

1 1/4 pounds Ground Turkey, the average weight of 1 package
1/4 cup Oatmeal
1/4 cup Milk
1 Egg, beaten
1 Tablespoon Thousand Island Dressing
1/2 cup Sauerkraut, drained
1/2 to 1 teaspoon Caraway Seeds (depending on how much you like Rye bread, I use 1 teaspoon)
1/2 teaspoon Kosher Salt
a few twists of Black Pepper

Topping
1/2 teaspoon Thousand Island Dressing for each loaf
1/2 piece of Swiss Cheese

Soak oatmeal in milk for 1 minute (you can use almond meal or bread crumbs if you do bread) Beat egg. Add egg and soaked oats to ground turkey. Add all remaining ingredients. Mix till combined. Divide into 8 equal mounds. Form into mini meatloaves or if you have this super groovy pan like me use it. Smear a 1/2 teaspoon of dressing on the top of each loaf.

RNY VSG WLS Food Recipes Cooking Menus

Bake for 45 minutes in a 350 degree oven. Place 1/2 a piece of Swiss Cheese on top of cooked loaves and broil for a minute till cheese is golden and bubbly. These freeze well either cooked or uncooked.


I have found the trick to eating leftovers as a post-op is to keep things moist. I love this gadget for that. You put a couple of tablespoons of water in the base and it steam heats the food. Totally keeps foods from drying out. One of the best post-op gadgets in my kitchen.

More Eggface Mini Meatloaves

Shelly's Bacon Cheeseburger Turkey Mini Meatloaf
Shelly's Chinese New Year Meatloaf
Shelly's Pepperoni Pizza Mini Meatloaf
Shelly's Caprese Turkey Mini Meatloaf
Shelly's Middle Eastern Mini Meatloaf
Shelly's Florentine Turkey Mini Meatloaf
Shelly's Italian Artichoke Mini Meatloaf
Shelly's Southwest Turkey Mini Meatloaf
Shelly's Turkey Mushroom Mini Meatloaf
Shelly's Greek Mini Meatloaf
Shelly's Mexican Mini Meatloaf


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3 comments:

Bella said...

I just bought a stoneware mini loaf pan from Pampered Chef last night, and can't wait for it to arrive so I can make one of your mini meatloaf recipes. I'm also thinking it will be great for turning the mini muffins into a mini loaf (since I usually eat 3, I figure 1 mini loaf will be the same thing). Thank you for your fantastic recipes!

Kimberley said...

What an easy recipe! I love how they are so freezable. The idea of making more meals than one at a time really appeals to me, as I am a lazy cook.

Linda said...

I made your pepperoni pizza version tonight. Yum! I think I slightly undercooked them (was in a hurry) so a couple didn't come out of the pan whole. But no problem! They're very tasty cold and warm. My 15 year old son who is very much into healthy eating enjoyed them too! We're looking forward to trying the other flavors. Thanks!