Sauerkraut, corned beef combination will let you 'loaf' this St. Paddy's Day

March 11, 1992|By Nancy Byal | Nancy Byal,Better Homes and Gardens

Just in time for St. Patrick's Day, corned beef teams with cabbage, only this year "cabbage" means sauerkraut instead of the usual boiled fresh wedges. In this recipe, the timeless duet takes on a different form, a round meatloaf.

Cooking meatloafs in a circle instead of the standard loaf shape helps the meat cook evenly and avoids the problem of overcooked corners. To see that the meat is evenly cooked throughout, insert a microwave meat thermometer near the center before cooking or an instant-read thermometer after cooking. The temperature should be about 170 degrees Fahrenheit, which means the meat is well done.

Corned beef and sauerkraut wedges

Makes 8 servings.

2 beaten eggs

1 16-ounce can sauerkraut, rinsed, drained and snipped

1 1/2 cups soft rye bread crumbs (2 slices)

1 5-ounce can ( 2/3 cup) evaporated milk

1/4 cup chopped onion

1 teaspoon Dijon-style mustard

1/8 teaspoon pepper

1 pound lean ground beef

1 12-ounce can corned beef, flaked

Swiss cheese slices

celery leaves

ketchup (optional)

In a large mixing bowl combine eggs, sauerkraut, bread crumbs, milk, onion, mustard and pepper. Add ground beef and corned beef; mix well. Spread the mixture in an 8-by-1 1/2 -inch round baking dish. Invert the mixture onto a 10-inch round microwave-safe plate. Remove the baking dish.

Cover with waxed paper. Cook on 100 percent power (high) for 20 to 24 minutes or until well done (170 degrees Fahrenheit), giving the dish a quarter turn every 8 minutes. (Be sure to do the temperature test because the meat will look pink even when done.)

Transfer the meatloaf to a serving platter. Garnish with triangles or strips of Swiss cheese and celery leaves. Cut meat into wedges to serve. Serve with ketchup, if desired.

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