Microwave Meat Loaf

Years ago when microwaves were fairly new to the home cook, one of the first microwave cookbooks came from Southern Living.  It was called Microwave Cooking Made Easy and it was published in 1978,  I made a few things from it when I sold Tupperware and could use the recipes to sell the Tupperware microwave collection. The only thing I use it for now, though, is the recipe called Basic Meat Loaf.  Yes, I cook my meat loaf in a microwave!  Scandalous, I know, but I use a microwave bacon tray with the ridges that allows the fat to collect away from the meat loaf.  The only real thing different about the recipe is that you cook it in a doughnut shape so that it can cook completely through.  Other than that, you could probably use any 1 lb. meatloaf recipe, but use this technique.


Enjoy!

INGREDIENTS
1 pound ground chuck
2 eggs, lightly beaten
1/2 cup cracker crumbs (I use gluten free oatmeal)
2 T. dry minced onion
3/4 tsp salt
1/4 tsp pepper
1/3 cup ketchup
1/2 cup grated Cheddar cheese

(Ingredient note:  I don't use the cheese, but you have to put something on the top because microwaved meat doesn't brown well.  I use a mixture of ketchup, brown sugar and a little mustard)

1.  Combine all ingredients except cheese in a bowl.  Arrange this mixture in a doughnut shape on the bacon tray.
2.  Cover with waxed paper.  Microwave at MEDIUM POWER 10 minutes.  Rotate dish 1/2 turn after 5 minutes (you don't have to do this if you have a turntable in your microwave.)  After 10 minutes, remove from oven and either sprinkle the cheese on top or drip the brown sugar topping over the meat loaf.  Do not recover at this time.  Return to microwave and heat on MEDIUM POWER for 2 minutes.
3.  Let stand, covered, 6 to 8 minutes before serving.

YIELD:  4 servings