Mini Meatloaf "Reuben"

Ingredients:

• 200 g thin slices of corned beef
• 1 slice rye bread, cut into cubes
• 450 g of ground beef
• 1 large egg
• 1/4 cup milk
• Half an onion, grated on a coarse grater
• 1 and 1/4 cups grated Swiss cheese (about 140 g)
• 1 cup sauerkraut, squeezed out
• Thousand Island dressing, for serving
• Chopped fresh parsley, for serving
• Potato chips and pickles, for serving

Preparation:

1. Preheat oven to 230°C.
2. Place the corned beef in a food processor and chop finely. Transfer to a medium bowl. Add the bread to the food processor and chop; add to the corned beef. Add the ground beef, egg, milk, onion, 3/4 cup of cheese, 1/4 teaspoon of salt, and some freshly ground black pepper. Mix well with your hands and transfer to a rimmed baking sheet. Form into four oval patties, 2 cm thick.
3. Bake until lightly browned and firm to the touch (internal temperature is 160°F (71°C)), 20-23 minutes. Sprinkle the meatloaf evenly with the sauerkraut and remaining 1/2 cup cheese. Return to the oven and bake until the cheese is melted, about 3 minutes.
4. Transfer the meatloaf to plates, drizzle with Russian dressing, and sprinkle with parsley. Serve with potato chips and pickles.