Meatloaf

Porucipine meatballs is another recipe from the same book I want to try....

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.

Yeah, it was an older model microwave, I don't think it had a turntable....

I put my microwave meatloaf in a 2 quart round casserole dish, and it seems to cook evenly enough. It would be fine in a glass/microwave safe ring mold or bundt dish, or you could create something similar by placing a custard cup or glass in the center of the round casserole dish.

Thanks, Midwesterner. I have at least a couple of microwave-safe casserole dishes of about that size, so I'll try it as a solid mass first.

Typical Polish meatloaf (called 'pasztet') recipes call for chicken or calf or pork liver, and diced bacon, while minced beef or pork are the main ingredients.
Here's a recipe

I'm all for beef/pork or beef/sausage mixture. In a loaf pan, so it stays juicy and a little greasy. I slather my ketchup when the meatloaf is on the plate. Try it with cheese on top during the last 5 minutes in the oven!

Fieldgate -- I would call meatloaf klops+ rather than +pasztet, which is more a pâté.

I was going to suggest a similar recipe, but you took the words right out of my mouth.

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.

I rarely make it, NA - but, when I do, I do not use an egg, nor breadcrumbs. I use lots of finely chopped onions and green pepper, grated carrot, some garlic, etc, etc.

If ye mix the, er, mixture thoroughly with yer hands it will bind superbly.

Almost all the fat runs out, and a lot of the flavour, in the absence of an additional binding agent. But the meat loaf is meaty - as distinct from spamy; and flavourful and moist because I add at least double the other ingredients to compensate for a lot of flavour being lost with the fat that runs out.