Corned Beef Mini Loaves Recipes

MINI REUBEN MEATLOAVES

Steps:

• Preheat the oven to 450 degrees F. Put the corned beef in a food processor and pulse until finely ground; remove to a medium bowl. Add the bread to the food processor and pulse until fine; add to the corned beef. Add the ground beef, egg, milk, onion, 3/4 cup cheese, 1/4 teaspoon salt and a few grinds of pepper. Mix well with your hands and transfer to a rimmed baking sheet. Form into four 3/4-inch-thick oval patties.
• Bake the patties until lightly browned, firm and cooked through (a thermometer inserted into the centers should register 160 degrees F), 20 to 23 minutes. Evenly top the meatloaves with the sauerkraut and remaining 1/2 cup cheese. Return to the oven and bake until the cheese is melted, about 3 minutes.
• Transfer the meatloaves to plates and top with Russian dressing and parsley. Serve with potato chips and pickles.

MINI REUBENS

Steps:

• Preheat the oven's broiler.
• Arrange cocktail rye slices on a baking sheet. Top each one with about 2 teaspoons of thousand island salad dressing, then fold about 1/2 slice of corned beef to fit the bread, and lay over the dressing. Place a small amount of sauerkraut over the meat, then top with 1/4 slice of the Swiss cheese, or a slice about as big as the bread.
• Broil for 3 to 5 minutes, until cheese is melted. Serve warm.

CORNED BEEF MINI LOAVES

Steps:

• Heat oven to 400°F In bowl, combine hash, eggs, onion, relish and 2 tablespoons dry bread crumbs. Sprinkle remaining bread crumbs inside four, 10 ounce, buttered, custard cups. Divide corned beef mixture among dishes; packing down firmly. Bake 20-25 minutes or until hot. Let stand 5 minutes before serving. Unmold onto serving plates. Serves 4.