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Title: Savory Meatloaf
Categories: Meat
Yield: 8 Servings
| 2 | lb | Lean ground beef |
| 1 | Onion; finely chopped | |
| 1 | Garlic clove; crushed | |
| 1 1/4 | c | Bread crumbs |
| 2 | tb | Steak sauce, bottled |
| 1 | tb | Parsley, fresh; chopped |
| 1 | tb | Mustard, brown |
| 1 | ts | Basil; crumbled |
| 1/2 | ts | Salt |
| 1/4 | ts | Pepper |
| 1/2 | c | ;Water |
| 1/3 | c | Milk |
| 1/2 | ts | LIquid gravy browner |
Place the beef, onion, garlic, bread crumbs, steak sauce, parsley, mustard, basil, salt and pepper in a large bowl. Combine the water, milk, and gravy browner in a small bowl; add to the meat and mix well. Shape into a 9 x 5 x 1 1/2-inch loaf.
Place the loaf in the center of a microwave-safe 11 x 7 x 2-inch casserole or bake-roast pan so loaf does not touch the sides. Smooth with wet hands.
Microcook, uncovered, on HIGH for 10 minutes. Remove the drippings and smooth out cracks in the loaf. Return to the oven, rotate 180 degrees. Microcook, uncovered, on HIGH power for 7 to 11 minutes until the internal temperature is 150F. *
Transfer the loaf to a platter. Cover with aluminum foil Let stand for 5 minutes before serving.
* NOTE: If you have an automatic temperature probe, insert in the uncooked meatloaf so that the tip is in the center. Set to 150F, or use as the manufacturer directs.
Nutrient Value per Serving: 303 Calories; 23 g Protein; 17 g Fat; 14 g Carbohydrate; 394 mg Sodium; 68 mg Cholesterol Exchanges: 1 starch/bread, 3 medium-fat meat
[FAMILY CIRCLE; Sept 25, 1990] per Fred Peters Fidonet COOKING echo Submitted By SAM@ELECTRICON.COM (SAM WARING) On 16 FEB 1996 203749 -0700
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