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.
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
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.
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.
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