1 1/2 lb. ground chuck
1 1/2 c. rye bread crumbs (approximately 3 slices)
1 egg
1/4 c. dry minced onion
1/4 c. sweet pickle relish
1/4 c. cream Russian Dressing
1 tbsp. Worcestershire sauce
1 1/2 tsp. salt
1/2 tsp. lemon pepper
1 (8 oz.) can sauerkraut, drained
1 c. grated Swiss cheese

TOPPING:

1/3 c. catsup
3 tbsp. orange marmalade
1 tbsp. dark brown sugar
1 tbsp. prepared mustard

In large mixing bowl, mix ground chuck, bread crumbs, egg, onion, relish, Russian Dressing, Worcestershire sauce, salt and pepper. On a sheet of waxed paper, shape the mixture into a 7 x 14 inch rectangle.

Sprinkle sauerkraut and cheese over meat, leaving 1-inch border around all edges. Starting with the narrow end, roll the mixture, jelly roll fashion, using waxed paper as a guide. Place in a 9 x 5-inch ungreased loaf pan. Prepare topping. Spread over meat loaf. Bake at 350 degrees for 1 to 1 1/2 hours.