Microwave Meatloaf
Yield
6 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
onions
chopped |
|
| 1 ½ | pounds |
ground beef
|
|
| ¾ | cup |
bread crumbs
|
|
| ¼ | cup |
parsley leaves
|
|
| ½ | teaspoon |
black pepper
|
|
| 1 | can |
tomato sauce
|
*
|
| 1 | each |
eggs
|
|
| 1 | each |
carrots
|
|
| 3 | tablespoons |
barbecue sauce
|
|
| ½ | teaspoon |
oregano
dried |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
onions
chopped |
|
| 680.4 | g |
ground beef
|
|
| 177 | ml |
bread crumbs
|
|
| 59 | ml |
parsley leaves
|
|
| 2.5 | ml |
black pepper
|
|
| 1 | can |
tomato sauce
|
*
|
| 1 | each |
eggs
|
|
| 1 | each |
carrots
|
|
| 45 | ml |
barbecue sauce
|
|
| 2.5 | ml |
oregano
dried |
|
Directions
In food processor, shred carrot.
Add remaining ingredients except for the tomato paste.
Process until blended. Invert a 6 oz custard cup in center of a 9 inch glass pie plate.
Shape mixture into a ring around cup.
Spread the tomato paste over the top of the meat loaf.
Cook in microwave on high 15 minutes or until juices run clear.
Pour off any fat from dish before slicing.
