December 20, 2007 Zippy Microwave Meatloaf

Easy Tastebud Delights

12.20 Edition (December 20, 2007)

Easy Recipes

45 minutes+

Hi Everyone! Happy Thursday to you!! Has the countdown begun for you yet?

I've been looking for meals that can be cooked quickly or in advance. Last night we had stuffed pasta shells and although they were time consuming, there are enough left for another meal. Utilizing the microwave is another way to take back your time.

A friend of mine has been making microwave meatloaf for years now, and has a special loaf pan with holes to drain off the fat while cooking. I haven't yet found a pan but this recipe sounds like something I'd like to try. Enjoy!

Zippy Microwave Meatloaf

1 lb. ground beef
1 beaten egg
2 tbsp. quick cooking oats
1/4 cup minced onion
1 can tomato sauce
1/4 tsp. dried oregano
1/4 tsp. dried thyme
1/2 tsp. minced garlic
1/8 tsp. fresh, cracked black pepper
1 tbsp. brown sugar
2 tsp. Worcestershire sauce
2 tsp. prepared mustard

Combine meat, eggs, oats, onion, half the tomato sauce, thyme, marjoram, garlic salt, and pepper in a large bowl.

Gently shape into a 8x4" loaf . Place into a 9x5" glass loaf pan, making sure the meat mixture doesn't touch the sides of the pan. Cover pan with microwave safe waxed paper.
Microwave at high power for 5 minutes, then carefully pour off juices.

Combine brown sugar, Worcestershire sauce and mustard with remaining tomato sauce. Spoon this mixture over the meat loaf, making sure to evenly coat top and sides. Return pan to oven, rotating one half turn. Cover pan with microwave safe waxed paper and cook at 30% for 17 to 20 minutes or until an instant read meat thermometer inserted in the center of the loaf registers 170 degrees. Cover with foil and let stand 5 minutes on a solid surface before serving. (The temperature of the meat loaf will rise about 10 degrees during standing time.)

6 servings.

-------

If you have any comments or suggestions, you can send me an email with Newsletter in the Subject Line.

Be sure to visit my website .