TANGY MEAT LOAF|
1 beaten egg
2 Tbsp. sliced stuffed pimento
2 Tbsp. grated Parmesan cheese
1 Tbsp. chopped onion
1/8 tsp. pepper
1/2 lb. ground beef
1 Tbsp. water
celery leaves (optional)
2 Tbsp. quick oats
Mix in bowl eggs, oats, olives, cheese, onion and
pepper. Add meat; mix well. In 9-inch pie plate shape mixture
into 6 x 2 1/2 x 1-inch oval. Cover with wax paper. Cook on
High 5 1/2 to 6 1/2 minutes or until no pink remains (or when
thermometer reads 170 degrees); turn dish after 3 minutes. Drain off
fat. Combine catsup and water. Pour over meat loaf. Cook,
uncovered, 30 seconds. Garnish with celery leaves. Let stand
2 minutes. Makes 2 servings.
Note: Olives add the tang.
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