Microwave Meatloaf
Meatloaf with Cheddar Sauce This Meatloaf recipe is quick to prepare in the microwave, but if you prefer a browned, crisper presentation, the oven will do fine. If you have a pizza oven, it should only take about half an hour at 425° F. The Chutney Glaze conceals the lack of browning from the microwave, and juices in the pan will be absorbed as the meatloaf cools. This Meatloaf is tangy and juicy. . . . 
The Meatloaf above lacks the optional chutney glaze but has a thick, creamy Cheddar Cheese Sauce instead.  

1 lb. extra-lean ground beef

cup fine breadcrumbs (from 2 cups cubed dry French bread)

1 egg

1 tbls Dijon mustard

cup ketchup



1 tbls grated onion

1 tsp fennel seed, crushed

1 tsp crushed peppercorns

1 tsp hot sauce (Bufalo)

tsp salt

cup chutney

Find the RECIPE INDEX page . . .

Place seasonings and crumbs in a large bowl and blend with the egg, onion, hot sauce, mustard, and ketchup.  Mix in the meat and combine thoroughly.  Place in a lightly oiled glass pie plate and smooth the surface.

Place a spare plate over the pie plate and microwave on high for 10 minutes, then allow to stand while the chutney is heating in the microwave on high for one minute.  Pour the chutney over the meat and spread evenly.  Allow to stand a few minutes; liquid will be absorbed.  Cut into wedges and serve.


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