1 beaten egg
1 c. soft rye bread crumbs
1/2 c. chopped onion
1/2 c. chopped onion
1/4 c. sweet pickle relish
1/4 c. Russian salad dressing
1 tbsp. Worcestershire sauce
1 1/2 lbs. lean ground beef
1 (8 oz.) can sauerkraut, drained
1 c. shredded Swiss cheese

In bowl combine egg, bread crumbs, onion, relish, salad dressing, Worcestershire sauce, 1 teaspoon salt and 1/4 teaspoon pepper; add ground meat and mix well.

On waxed paper pat mixture to a 12"x8" rectangle; top with the sauerkraut and 3/4 cup of cheese. Using waxed paper to lift rectangle, roll up meat jelly roll style, beginning with short side. Press ends to seal. Place roll, seam side down, in a 13"x9"x2" baking pan. Bake in a 350 degree oven for 50 minutes. Sprinkle remaining cheese atop; bake 30 minutes more. Serves 4. This meatloaf may be made ahead and frozen for about 1 month before using it. It is best to freeze it uncooked to enhance flavor.