Title: Basic Microwave Meatloaf
Categories: Entree Meat
Yield: 4 Servings
| 1 | lb | Ground chuck |
| 1 | | Egg |
| 2 | tb | Quick-cooking oats |
| 1 | cn | Tomato sauce (8-ounce) |
| 1/4 | ts | Dried thyme |
| 1/4 | ts | Dried Marjoram |
| 1/2 | ts | Celery salt |
| 1 | tb | Brown sugar |
| 1 | ts | Worcestershire sauce |
| 1 | ts | Prepared mustard |
In a medium bowl, thouroughly combine meat, eggs, oats, onion, half the
toamto sauce, thyme, marjoram and celery salt. Shape into a loaf to fit a
9x5 loaf pan. Shape the loaf so meat does not touch sides of the dish.
Cover with waxed paper. Microwave at full for 5 minutes. Pour off juices.
Stir brown sugar, worcestershire sauce and mustard into remaining toamto
sauce. Spoon tomato glaze over the loaf coating the entire top and sides.
Give the dish a half turn. Cover with waxed paper. Microwave at 30% for 17
to 20 minutes or until a microwave meat thermometer inserted in the center
of the loaf registers 170F. Cover with foil and let stand 5 minutes.
temperatures will rise about 10F during stand time