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CHEESE STUFFED MEAT LOAF 1 1/2 lb. ground chuck beef 3 slices fresh bread, cubed 1 c. milk 1 egg 2 tsp. salt 1/2 tsp. pepper 1 Tbsp. Worcestershire sauce 1/2 c. chopped onions 1/4 c. chopped green pepper 1/4 c. chopped celery 2 Tbsp. lemon juice 1 egg, slightly beaten 1 c. (4 oz.) shredded Cheddar cheese 3 slices fresh bread, finely crumbled Make meat loaf mixture: In large mixing bowl, mix together beef, bread, milk, egg, salt and pepper. Make cheese stuffing. In 1 1/2-quart casserole, place onion, pepper, celery and lemon juice. Micro-cook at High 3 minutes, until lightly sauteed. Add egg to hot vegetables and stir to blend well. Stir in cheese and fine bread crumbs. To assemble meat loaf: Pat half of meat mixture in bottom of 9-inch pie plate. Mound filling over meat, leaving about 1-inch uncovered at edges. Spread remaining meat mixture over filling. (Meat mixture is soft and spreads easily.) Seal around edges. Brush assembled meat loaf with 1 tablespoon Worcestershire sauce. Insert temperature probe so tip is in center of stuff- ing. Cover tightly with plastic wrap, arrange loosely around probe to vent. Attach cable end to receptacle. Microwave at High. Set temperature Set 170 degrees. When oven signals, remove meat loaf and let stand about 10 minutes to firm before serv- ing. Serve in wedges. Roquefort Stuffed Meat Loaf: Prepare as above except substitute Roquefort Stuffing for Cheese Stuffing. Roquefort Stuffing: Omit egg and Cheddar cheese. After vegetables are sauteed, stir in 1 (3 ounce) package cream cheese and 1 (3 ounce) package Roquefort cheese, crumbled. Stir to blend well, then add crumbs. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |