CHEESE STUFFED MEAT LOAF|
1 1/2 lb. ground chuck beef
3 slices fresh bread, cubed
1 c. milk
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
3 slices fresh bread, finely
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
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.
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