Tangy Meat Loaf
|Egg||1 , beaten|
|Dairy sour cream||1 Cup (16 tbs)|
|Saltine crackers||1⁄2 Cup (8 tbs), coarsely crushed (11 crackers)|
|Carrot||1⁄2 Cup (8 tbs), shredded|
|Salt||1 1⁄4 Teaspoon|
|Beef||1 Pound, ground|
|Pork||1⁄2 Pound, ground|
In bowl combine beaten egg, dairy sour cream, cracker crumbs, shredded carrot, salt, and pepper; mix well.
Add ground beef and pork; combine thoroughly.
In a 9-inch glass pie plate shape meat mixture into a ring about 1 inch high around a small juice glass having a 2-inch diameter.
Micro-cook, covered, till meat is done, about 13 minutes, giving dish a quarter turn every 3 minutes.
Remove the glass.
Let meat stand 5 minutes before removing to serving plate.
If desired, brush meat loaf with Kitchen Bouquet.