Cheese Stuffed Meatloaf
|Ground chuck beef||1 1⁄2 Pound|
|Fresh bread slice||3 , cubed|
|Milk||1 Cup (16 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Chopped green pepper||1⁄4 Cup (4 tbs)|
|Chopped celery||1⁄4 Cup (4 tbs)|
|Lemon juice||2 Tablespoon|
|Egg||1 , slightly beaten|
|Shredded cheddar cheese||4 Ounce (1 Cup)|
|Fresh bread slice||3 , finely crumbled|
Make meatloaf mixture: In large mixing bowl, mix together beef, bread, milk, salt and pepper.
Make cheese stuffing: In 1 1/2-qt casserole place onion, pepper, celery and lemon juice.
Microwave at High (10) 3 Minutes, until lightly sauteed.
Add egg to hot vegetables and stir to blend well.
Stir in cheese and fine bread crumbs.
To assemble meatloaf: Pat half of meat mixture in bottom of 9-in pie plate.
Mound filling over meat leaving about 1-in uncovered at edges.
Spread remaining meat mixture over filling.
(Meat mixture is soft and spreads easily.) Seal around edges.
Brush assembled meatloaf with 1 tablespoon Worcestershire sauce.
Insert temperature probe so tip is in center of stuffing.
Cover tightly with plastic wrap, arranging loosely around probe to vent.
Attach cable end at receptacle.
Microwave at High (10).
Set Temp, Set 170°.
When oven signals, remove meatloaf and let stand about 10 minutes to firm before serving.
Serve in wedges.