MICROWAVE MEAT LOAF
1 1/2 pounds ground beef
2/3 cup milk
1 egg
3 tablespoons onion soup mix
1/4 teaspoon salt
FOR THE TOPPING:
3 tablespoons brown sugar
1/2 teaspoon dry or prepared mustard
3 tablespoons catsup
In 1 1/2 quart (8x4-inch) glass loaf dish, combine ground beef, milk, egg, soup mix (dry) and salt; mix well. (Mixture will be very moist). Press evenly in pan.
Combine brown sugar, mustard and catsup; spoon and spread over top of meat.
Cover with wax paper and cook in the microwave for 8-10 minutes or until center is done. Let stand, covered with same wax paper, 5 minutes to finish cooking.
With spatulas, remove to serving platter and slice.
Makes 4 servings
Source: An Exciting New World of Microwave Cooking From Litton
1 1/2 pounds ground beef
2/3 cup milk
1 egg
3 tablespoons onion soup mix
1/4 teaspoon salt
FOR THE TOPPING:
3 tablespoons brown sugar
1/2 teaspoon dry or prepared mustard
3 tablespoons catsup
In 1 1/2 quart (8x4-inch) glass loaf dish, combine ground beef, milk, egg, soup mix (dry) and salt; mix well. (Mixture will be very moist). Press evenly in pan.
Combine brown sugar, mustard and catsup; spoon and spread over top of meat.
Cover with wax paper and cook in the microwave for 8-10 minutes or until center is done. Let stand, covered with same wax paper, 5 minutes to finish cooking.
With spatulas, remove to serving platter and slice.
Makes 4 servings
Source: An Exciting New World of Microwave Cooking From Litton
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Main Dishes - Beef and Other Meats
Main Dishes - Beef and Other Meats
- Beef Brasato (oven-braised short ribs)
- Sweet 'n Spicy Beef Steaks
- School Cafeteria Potato Turbate (using ground beef, 1960's)
- Pan-fried Flank Steak with Garlic Butter
- Beef Stock and a Meal
- Dolmathes - Stuffed Cabbage with Egg Lemon Sauce
- Vegetable-Beef Dinner with Dumplings (Bisquick)
- Medallions of Beef with Spicy Bearnaise Sauce (using white wine)
- Beef Stroganoff Meat Loaf with Sour Cream Mushroom Sauce
- Beef Ribs, Korean-Style
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!