Pork Loaf With Olives
|Chopped celery||1⁄4 Cup (4 tbs)|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Cooking oil||1 Tablespoon|
|Eggs||2 , beaten|
|Milk||1⁄2 Cup (8 tbs)|
|Soft bread crumbs||2 1⁄4 Cup (36 tbs) (3 Slices)|
|Thinly sliced pimiento stuffed olives||1⁄3 Cup (5.33 tbs)|
|Dried oregano||1⁄2 Teaspoon, crushed|
|Ground pork/Ground lamb||1 1⁄2 Pound|
|Shredded cheddar cheese||3⁄4 Cup (12 tbs) (3 Ounce)|
Cook celery and onion in hot oil about 10 minutes or till tender but not brown.
In bowl combine eggs and milk.
Stir in bread crumbs, olives, salt, oregano, pepper, and celery onion mixture.
Add ground pork or ground lamb; mix well.
In a 13x9x2-inch baking pan shape meat mixture into an 8x4-inch loaf.
Bake in 350Â° oven for 1 1/4 hours.
Sprinkle loaf with shredded cheese.
Return to oven; bake for 3 to 5 minutes or just till cheese is melted.
Microwave cooking directions:
Prepare meat mixture as above.
In 9-inch nonmetal pie plate shape mixture into ring about 1-inch high around a small juice glass having a 2-inch diameter.
Cover with waxed paper.
Cook in countertop microwave oven on high power about 12 minutes or till meat is done; give dish a quarter turn every 3 minutes.
Sprinkle loaf with cheese.
Micro-cook, uncovered, about 1 minute more or till cheese is melted.
Remove juice glass; let meat loaf stand 5 minutes before removing to serving plate.