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1 8-ounce can sauerkraut
2 1/2 cups bread crumbs soft
1 pound ground beef
1 12-ounce can corned beef
1 8-ounce can tomato sauce
2 eggs
3 tablespoons parsley chopped
1 clove garlic minced
1 cup swiss cheese shredded (4 oz.)
2 tablespoons tomato paste
2 teaspoons horseradish prepared


Rinse, drain and coarsely chop sauerkraut. Place in a large bowl and add bread crumbs, ground beef, corned beef, 1/2 can of the tomato sauce, eggs, parsley and garlic; mix until well blended. Press one-half of the mixture into a 1 1/2 -quart glass ring mold or use a 10-inch glass deep-dish pie plate that has an inverted glass custard cup in the center.

Evenly sprinkle cheese over meat mixture in mold or pie plate. Press remaining meat mixture on top. Cover tightly with plastic wrap, piercing to allow steam to escape. Microwave at 100% power (700 watts) for 8 to 10 minutes or until meat is firm and has lost its pink color, rotating dish every 3 minutes. Remove from oven, cover with foil and let stand for 5 minutes. Drain off meat juices if necessary. Invert meat loaf onto a serving plate.

In a small bowl, mix remaining 1/2 can of tomato sauce, tomato paste and horseradish. Spoon over top of ring. Microwave at 100% power for 1 minute to reheat.

Reheat leftover meatloaf slices the next day and make sandwiches using pumpernickle bread.