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Prep Time: 15 Minutes Cook Time: 11 Minutes |
Ready In: 26 Minutes Servings: 6 |
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A glass ring mold is perfect for cooking this meatloaf. I use a glass pie plate, don't have a glass ring mold. I just watch to make sure it cooks properly. Ingredients:
10 1/2 ounces cheddar cheese soup |
1 1/2 lbs lean ground beef |
4 slices bread, crunbled (about 2 cups) |
1 egg |
1/4 cup milk |
1/2 cup onion, chopped |
1/4 cup green pepper, chopped |
3 tablespoons fresh parsley, chopped |
1/2 teaspoon oregano |
1/2 teaspoon pepper |
1/2 cup sour cream |
Directions:
1. Mix 1/2 cup Cheddar cheese soup, beef, breadcrumbs, egg , milk, onion, green pepper, parsley, oregano and pepper in a medium bowl just until blended.
2. Press into an 8 3/4-inch microwave-safe glass ring, smoothing top.
3. Microwave on high for 8 minutes, rotating dish a half turn after 6 minutes, or until cooked.
4. Cover with plastic wrap; let stand 5 minutes.
5. Combine remaining soup and sour cream in a 2-cup glass measure.
6. Cover with plastic wrap.
7. Microwave on HIGH for 3 minutes, stirring once.
8. Pour over meatloaf or serve in a gravy boat.
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