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German-style Stuffed Meatloaf
Nb persons: 6
Yield:
Preparation time: 0:45
Total time:
Source: Weight Watchers
| 1 pound | ground beef, extra lean |
| 2 each | egg, beaten |
| 2 slices | rye bread, toasted, crumbled |
| 4 tablespoons | minced onions |
| 4 tablespoons | pickle relish |
| 4 tablespoons | thousand island salad dressing, low calor |
| 2 teaspoons | worcestershire sauce |
| 1/8 teaspoon | pepper |
| 1 cup | sauerkraut, drained, chopped |
| 4 ounces | swiss cheese, divided |
Preheat oven to 350 F.
In 1 Quart bowl combine all ingredients except sauerkraut and cheese, mixing thoroughly; on a sheet of wax paper spread mixture to form a 8 X 12 rectangle. Spread sauerkraut over rectangle leaving a 1-inch border on all sides; sprinkle saurekraut with half of cheese and, starting from the long edge, roll up meat jelly-roll fashion. Press open ends to seal; transfer to rack in roasting pan and bake for 30 minutes. Sprinkle loaf with remaining cheese and continue baking until cheese is melted, 2 to 3 minutes.
Per serving: 341 Calories; 22g Fat (57% calories from fat); 23g Protein; 14g Carbohydrate; 142mg Cholesterol; 652mg Sodium
Food Exchanges: 1/2 Starch/Bread; 3 Lean Meat; 1/2 Vegetable; 2 1/2 Fat; 1/2 Other Carbohydrates
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