Reuben Loaf

I love corned beef and these are easier to make than a bunch of sandwiches. I don't know which magazine is cut up in my recipe box--I'm not that organized--darn.

• Ready In: 1 hr 15 mins
• Serves: 4

Ingredients

• 2  beaten eggs
• 2  cups  soft breadcrumbs
• 2 (12 ounce) cans corned beef
• 1 (8 ounce) can sauerkraut, drained and finely snipped
• 1⁄2 teaspoon caraway seed
• 1  cup  shredded swiss cheese
• 3  slices swiss cheese, cut on diagonal (I just use more shredded cheese)
• 8  slices  pumpernickel bread

Directions

1. Combine egg bread crumbs corned beef mix together on foil or waxed paper.
2. Pat meat mixture into 10 x10 inch square pan.
3. Combine caraway and cheese and sauerkraut.
4. Mound in center and wrap meat around sauerkraut mixture forming loaf seal seam and ends.
5. Place loaf in greased 13x9x2-inch baking pan.
6. Bake in 350 degree oven for 45 minutes.
7. Top with cheese triangles.
8. Bake 5 minutes more until cheese is melted.
9. Serve with pumpernickel on side and if you don't want to mess up a bunch of pans and don't care if the loaf is not perfectly formed, use the same pan.