"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Microwave Italian Meatloaf Recipe

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This recipe for Microwave Italian Meatloaf, by , is from The Baker Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sherri Baker
Added: Wednesday, September 16, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 lb. lean ground beef
1/2 c. dry bread crumbs
1 can (8 oz.) tomato sauce, divided
1 egg
1 tsp. oregano, divided
1 tsp. salt
1/8 tsp. pepper
1 1/2 c. shredded mozzarella cheese
2 T. Parmesan cheese

Directions:
Directions:
Mix together 1/2 of tomato sauce and bread crumbs, then add ground beef, egg, 1/2 tsp. oregano, salt, and pepper. On waxed paper, pat into a rectangle 1/2" thick. Sprinkle with mozzarella cheese. Roll up by starting on short side. Lift paper until meat begins to roll tightly. Peel back paper to keep it free. Complete roll. Seal edges and place in loaf dish. Microwave at High 9 minutes rotating dish 1/2 way through. Reduce power to 50%, microwave 11-14 minutes or until meat loses its pink color, rotating dish after 1/2 the cooking time. Drain. Combine remaining tomato sauce and oregano. Pour over meatloaf. Sprinkle with Parmesan cheese. Microwave 2 minutes to heat sauce. Tent with foil and let stand 5 minutes. (30 minutes total time)

 

 

 

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