Microwave Meatloaf
Ring
1 lb. lean ground beef
2 slightly beaten eggs
2 slices fresh white bread, crumbed
1 pkg. onion soup mix
2 tbsp. Milk
1 tsp. Mustard
1 tbsp. minced parsley
8 oz. can tomato sauce divided
Topping
1 tbsp. brown sugar
1 tbsp. Vinegar
In large bowl combine all ingredients
except tomato sauce and topping
ingredients. Add 1/4 cup tomato sauce to
meat mixture, mix thoroughly. Spoon into
4 or 5 cup microproof ring mold. Cook on
high 13-15 minutes, turning every 10
minutes. Meatloaf is done when it pulls
away from side of mold. Let stand 5
minutes, drain. For topping, mix sugar
and remaining tomato sauce and vinegar
in 2 cup glass measure. Cook on high 1
1/2 minutes. Stir and pour over
meatloaf. If you don't have a microproof
ring mold, you can make one easily by
inserting a small straight sided glass,
open end up, in the center of a round
glass or ceramic baking dish.
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