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My recipe is a simple one: ground beef, a few slices of bread moistened with milk, chopped onion, and egg. I use ground chuck, which is about 85% lean, so I place the loaf on a rack that will allow the fat to drip off. For this particular loaf, I added chopped bell pepper, which one of my aunts always incorporated into her meatloaf recipe. When the loaf was about a half-hour from being done, I slathered ketchup over the top. Delicious! And the leftovers can either be heated or eaten cold in sandwiches.
The carrots, onions and celery help keep it moist, and Italian sausage adds a lot of flavor.
Microwave Meatloaf
Recipe mom got from a co-worker.
Written on a calendar page dated December 15, 1980.
1 ½ lb. ground beef
1 cup milk
1 egg
1 small onion, diced
3 pieces dried bread, crushed into crumbs (I omitted, since I was using 93% lean beef)
10 square soda crackers, crushed
2 Tablespoons catsup
salt
pepper
1/8 tsp. paprika
Mix all of the ingredients and press into a round baking dish. Cover with waxed paper. Microwave on high (or 80% if you have an 1100 W oven) 18 – 20 minutes, turning the dish after 10 minutes. Let stand for 10 minutes before serving. Top with catsup and parsley flakes.
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Meatloaf
I've had a taste for meatloaf for a while, but it was too hot to cook until yesterday, when it was quite cool in the morning and pleasantly warm, rather than hot, the rest of the day. I made a meatloaf.My recipe is a simple one: ground beef, a few slices of bread moistened with milk, chopped onion, and egg. I use ground chuck, which is about 85% lean, so I place the loaf on a rack that will allow the fat to drip off. For this particular loaf, I added chopped bell pepper, which one of my aunts always incorporated into her meatloaf recipe. When the loaf was about a half-hour from being done, I slathered ketchup over the top. Delicious! And the leftovers can either be heated or eaten cold in sandwiches.
1
I don't make meatloaf very often, but when I get a craving for it, I like using this recipe...http://www.simplyrecipes.com/recipes/classic_meatloaf/The carrots, onions and celery help keep it moist, and Italian sausage adds a lot of flavor.
2
That recipe for "classic" meatloaf is interesting, because I recently saw an episode of "Lidia's Italy" on which Lidia Bastianich made a polpettone, or meatloaf, that incorporated chopped onion, celery, and carrot. I made a mental note to think "mirepoix" the next time I made a meatloaf. Unfortunately, when the time and temperature were right, I had carrots and onions on hand, but no celery. The bell pepper was the chopped tops and bottoms of peppers that I had cut into strips for a lentil salad (lentils, carrots, Spanish onion, and green bell peppers, all in a viaigrette).5
My aunt in New Jersey used to make meat loaf whenever I stayed there, but from what I can remember there was Campbell's Franco American gravy with it, I just don't know whether she put it in or if it went along side it.6
We've covered all-beef meatloaf and blends of beef and pork or the traditional beef-pork-veal blend, but we forgot that there's still another Meat Loaf. Looks like a high-fat version.8
The only time I cook meatloaf is in the microwave now - so cool/hot weather is no longer a factor for me.Microwave Meatloaf
Recipe mom got from a co-worker.
Written on a calendar page dated December 15, 1980.
1 ½ lb. ground beef
1 cup milk
1 egg
1 small onion, diced
3 pieces dried bread, crushed into crumbs (I omitted, since I was using 93% lean beef)
10 square soda crackers, crushed
2 Tablespoons catsup
salt
pepper
1/8 tsp. paprika
Mix all of the ingredients and press into a round baking dish. Cover with waxed paper. Microwave on high (or 80% if you have an 1100 W oven) 18 – 20 minutes, turning the dish after 10 minutes. Let stand for 10 minutes before serving. Top with catsup and parsley flakes.
9
I still have the cookbook that came with my first microwave oven and it's got a meatloaf recipe. I've always wanted to try it but thought it couldn't possibly work. It's made in a bundt/ring pan. once it's finished you unmold it and put veggies in the center and top with a tomato sauce/brown sugar/vinegar mixture.11
Manch, a bundt pan makes sense, because the microwaves heat from the outer edge inward. Sometimes a food is hot around the edges but still not cooked through at the center. The bundt pan eliminates that solid center. Midwesterner', your recipe looks interesting, but the first thing I thought of was the uneven heating in a microwave. Maybe you shape the loaf so it's not too spread out. I think I may try it the next time I want a meatloaf. Right now I have leftovers for at least a few more meals.
