1 tablespoon vegetable oil
1 carrot, chopped
1 small onion, chopped
1/2 pound cooked corned beef
1 pound lean ground chuck
1 cup rye bread crumbs
1/2 cup well-drained sauerkraut
2 ounces Swiss cheese, cut into small cubes (about 1/2 cup)
1/2 cup prepared Thousand Island salad dressing
2 teaspoons dry mustard
1/2 teaspoon freshly ground pepper
1 egg

Preheat the oven to 350 degrees F.

In a medium skillet, heat the oil and cook the carrot and onion over medium-low heat until the vegetables are softened, about 5 minutes. Cut the corned beef into pieces and finely chop them in a food processor.

In a large mixing bowl, use your hands to gently but thoroughly combine the ground chuck, bread crumbs, sauerkraut, cheese, 1/4 cup of the Thousand Island dressing, mustard, pepper, egg, cooked vegetables and corned beef.

Pat the mixture into a shallow 2-quart baking pan. Spread the top with the remaining 1/4-cup Thousand Island dressing. Bake until the meatloaf is firm and the top is browned, 45 to 50 minutes. Let the meatloaf stand in the pan for 5 to 10 minutes before cutting into squares to serve.

Yields 6 servings.

Leftovers: Cut into slices and serve on toasted rye or pumpernickel bread with lettuce and more Swiss cheese and Thousand Island dressing.