A Reuben sandwich in meatloaf form: a rolled ground beef loaf layered with sauerkraut, pastrami, and melty Gruyère, scented with caraway and Dijon just like the deli classic. It slices into gorgeous spirals and gets served with a punchy homemade Russian dressing. With only 3.1 g net carbs per slice, the sandwich shop comes home without the bread.
A Reuben Sandwich in Meatloaf Form? Yes, Please!
Imagine all the savory, tangy, and cheesy goodness of a classic Reuben sandwich, but transformed into a hearty, comforting meatloaf. That’s exactly what you get with this incredible recipe! We’re talking juicy ground beef, zesty sauerkraut, savory pastrami, and melted Swiss cheese, all rolled into one show-stopping loaf. It’s basically a giant, low-carb Reuben, and when you drizzle it with our homemade Russian dressing, it becomes absolutely irresistible. Perfect for a family dinner, this slow-cooker-friendly dish pairs beautifully with roasted Brussels sprouts or a crisp coleslaw.
MAKES: 10 servings
PREPARATION TIME: 20 minutes
COOKING TIME: 1 hour
Ingredients
• Meatloaf
• 2 tablespoons / 30 g (1.06 oz) ghee or other healthy cooking fat
• 1 medium / 110 g (3.9 oz) yellow onion, chopped
• 2 pounds / 900 g (31.7 oz) ground beef
• 1/2 teaspoon fine sea salt
• 2 tablespoons / 30 g (1.06 oz) unsweetened tomato paste
• 1 tablespoon / 15 g (0.53 oz) Dijon mustard
• 1 teaspoon caraway seeds
• 1 large egg, lightly beaten
• 2 cups / 284 g (10 oz) sauerkraut, drained
• 1/3 cup / 40 g (1.41 oz) coconut flour
• 8.8 ounces / 250 g (8.8 oz) slices beef pastrami, divided
• 1 1/2 cups / 180 g (6.3 oz) grated Swiss cheese such as Gruyère, divided
• Suggested side: 2.76 lb / 1.25 kg Brussels sprouts, trimmed and halved
• Russian Dressing
• 1/2 cup / 110 g (3.9 oz) mayonnaise
• 1/4 cup / 58 g (2.05 oz) full-fat sour cream
• 1 tablespoon / 15 g (0.53 oz) sriracha chili sauce
• 2 medium / 112 g (4 oz) pickled cucumbers
• 2 teaspoons / 10 g (0.35 oz) freshly grated horseradish or horseradish paste
• 3 tablespoons / 45 ml (1.5 fl oz) fresh lemon juice
• 3 tablespoons / 12 g (0.42 oz) freshly chopped parsley
• 3 tablespoons / 9 g (0.32 oz) freshly chopped chives
• Salt and pepper to taste
Instructions
1. Grease a large heavy-based saucepan or Dutch oven with ghee. Add the onion and cook over medium-high heat for 5 to 8 minutes, until lightly browned. Set aside to cool slightly.
2. Preheat the oven to 350°F / 175°C. In a large bowl, combine the ground beef, salt, tomato paste, Dijon mustard, caraway seeds, egg, sauerkraut, coconut flour, and the cooked onion. Mix until just combined.
3. Place the meat mixture on a large piece of heavy-duty baking foil and flatten it into a large rectangle. Lay half of the pastrami slices over the meat in a single layer, followed by half of the grated cheese.
4. Starting from a short side, carefully roll up the meatloaf, using the foil to help lift and guide it. Peel the foil away as you roll, finishing with the seam side down.
5. Transfer the meatloaf (still on the foil) to a baking dish. Bake uncovered for 30 minutes.
6. While the meatloaf bakes, prepare the Russian dressing by mixing all of its in a small bowl. Set aside.
7. After 30 minutes, remove the meatloaf from the oven. Increase the oven temperature to 400°F / 200°C. Lay the remaining pastrami slices over the top and sprinkle with the remaining cheese. Return to the oven and bake for another 10 minutes, or until the cheese is melted and an instant-read thermometer registers 160°F / 71°C.
8. Let the meatloaf rest for 5 to 10 minutes before slicing. Serve warm, drizzled with the Russian dressing and roasted Brussels sprouts on the side.
Nutritional Information
• Nutrition Facts
• PER SERVING (WITHOUT SUGGESTED SIDE)
• Total carbs: 5.4 g (0.19 oz)
• Fiber: 2.3 g
• Net carbs: 3.1 g (0.11 oz)
• Protein: 29.4 g
• Fat: 39 g
• Energy: 493 kcal
• Macronutrient ratio: Calories from carbs (3%), protein (24%), fat (73%)
Pro Tips
• To make this in a slow cooker, halve the recipe and cook on low for 6 to 8 hours. Add any side vegetables during the last 2 hours of cooking.
• Squeeze the sauerkraut thoroughly to remove excess moisture. This prevents the meatloaf from becoming watery and helps it hold its shape.
• For the best melt, grate your own Swiss or Gruyère cheese from a block instead of using pre-shredded varieties.
• Assemble the meatloaf roll a day in advance (without baking) and store it tightly wrapped in the refrigerator for a quick weeknight meal.
FAQ
Q: Is this Reuben meatloaf recipe keto-friendly
A: Yes, with only 3.1 grams (0.11 oz) of net carbs per serving, this recipe is very keto-friendly and low-carb. It uses coconut flour as a binder instead of traditional breadcrumbs.
Q: Can I make this Reuben meatloaf ahead of time
A: Absolutely. You can assemble the meatloaf roll a day in advance, wrap it tightly, and store it in the refrigerator. This makes it a perfect option for a quick weeknight meal.
Q: How do I prevent my meatloaf from being watery
A: The key is to squeeze the sauerkraut thoroughly to remove as much excess moisture as possible before mixing it with the ground beef. This step is crucial for helping the loaf hold its shape and preventing a soggy texture.
Q: Can I cook this meatloaf in a slow cooker
A: Yes, the recipe can be adapted for a slow cooker. For best results, halve the recipe ingredients and cook on the low setting for 6 to 8 hours.
Pro Tips
- Squeeze the sauerkraut thoroughly to remove excess moisture — this prevents the meatloaf from becoming watery and helps it hold its shape when sliced.
- Use the foil to help lift and guide the meatloaf as you roll it into a spiral, finishing seam-side down so it holds together in the oven.
- Grate your own Swiss or Gruyère from a block instead of using pre-shredded — it melts into the layers far better.
- Assemble the roll a day in advance (without baking) and keep it tightly wrapped in the refrigerator for a quick weeknight meal — just add a few minutes to the bake.
- Let the meatloaf rest 5 to 10 minutes before slicing so the pastrami and cheese layers set and you get clean, show-stopping spirals.
Frequently Asked Questions
Can I make this Reuben meatloaf ahead of time?
Yes — assemble the roll unbaked up to a day ahead and refrigerate it tightly wrapped. Bake it straight from the fridge, adding a few extra minutes to the cooking time.
Is Reuben meatloaf keto-friendly?
Each of the 10 servings (without the side) has 5.4 g total carbs and 2.3 g fiber, leaving 3.1 g net carbs, with 73% of calories from fat. Coconut flour replaces breadcrumbs as the binder.
Can I cook it in a slow cooker?
Yes — halve the recipe and cook on low for 6 to 8 hours. Add any side vegetables during the last 2 hours of cooking.
How do I keep the slices neat?
Roll the loaf tightly with the foil, bake it to 160°F / 71°C internal temperature, and rest it for 5 to 10 minutes before cutting — warm layers slice cleanly, hot ones ooze.
Recipe card below.
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A Reuben Sandwich in Meatloaf Form
Ingredients
Method
- Grease a large heavy-based saucepan or Dutch oven with ghee.
- Add the onion and cook over medium-high heat for 5 to 8 minutes, until lightly browned.
- Set aside to cool slightly.
- Preheat the oven to 350°F / 175°C.
- In a large bowl, combine the ground beef, salt, tomato paste, Dijon mustard, caraway seeds, egg, sauerkraut, coconut flour, and the cooked onion.
- Mix until just combined.
- Place the meat mixture on a large piece of heavy-duty baking foil and flatten it into a large rectangle. Lay half of the pastrami slices over the meat in a single layer, followed by half of the grated cheese.
- Starting from a short side, carefully roll up the meatloaf, using the foil to help lift and guide it.
- Peel the foil away as you roll, finishing with the seam side down.
- Transfer the meatloaf (still on the foil) to a baking dish.
- Bake uncovered for 30 minutes.
- While the meatloaf bakes, prepare the Russian dressing by mixing all of its in a small bowl.
- Set aside.
- After 30 minutes, remove the meatloaf from the oven. Increase the oven temperature to 400°F / 200°C. Lay the remaining pastrami slices over the top and sprinkle with the remaining cheese. Return to the oven and bake for another 10 minutes, or until the cheese is melted and an instant-read thermometer registers 160°F / 71°C.
- Let the meatloaf rest for 5 to 10 minutes before slicing.
- Serve warm, drizzled with the Russian dressing and roasted Brussels sprouts on the side.
- Squeeze the sauerkraut thoroughly to remove excess moisture. This prevents the meatloaf from becoming watery and helps it hold its shape.
