Tuesday, September 9, 2008

Microwave Meatloaf

about a pound of ground beef
1/2 cup chopped onion
1 can (soup can size) tomato sauce
1 egg
about a cup or so of Italian seasoned bread crumbs
drizzle of red wine

Mix all that up in a big mixing bowl (yuck, I know), then arrange it in a big ring on a plate (leaving a large donut hole in the middle), nuke the heck out of it--like 10 minutes.

I've done meatloafs where you bake them in the oven and seriously, this one turns out just as well, or maybe even a little better because it doesn't get dried out.  It may not be quite as pretty as an oven-baked meatloaf, but it takes just a fraction of the time.

I love America, so I serve it with a side of home-made mashed potatoes and that bag of mixed vegetables you get in the frozen section (peas, corn, cubed carrots, green beans). 

1 comment:

Kristy said...

I use oatmeal in place of the breadcrumbs to make it a teeny bit healthier. I don't do mine in the microwave but on a broiler pan so all the grease can go underneath instead of puddling up around it. I can easily make two on one pan this way and freeze one for later, too.