Meatloaf cooks nicely with the combination setting. I used a similar recipe in some of my summer classes. Even my granddaughter, who thought she did not like meatloaf, found it very tasty. Precooking the onion and garlic is easy in the microwave and gives a mellow flavor. Paper toweling under the meatloaf, absorbs much of the fat during cooking.
FAVORITE MEATLOAF1/3 cup chopped onion 1 clove garlic, minced1 tablespoon water
1. Combine onion, garlic and water in microwave dish. MICROWAVE (100%) about 60 seconds or until onion is partially cooked. Set aside. Preheat microwave-convection oven to 375 degrees.
2. Mix together ground beef, bread crumbs, egg, salt, pepper, milk and 3 tablespoons catsup. Mix in partially cooked onion mixture. Place 3 layers paper toweling in 8-inch round baking dish or on rack in 6-cup silicone steamer, folding under edges so it just lines the bottom of the dish. (No paper toweling hangs over sides of dish.) Shape meat mixture into loaf shape; place on toweling in baking dish. Spread with remaining tablespoon catsup; sprinkle with brown sugar. Insert microwave-convection oven thermometer, if desired.
3. COMBO-ROAST with 30% microwave and 375 degrees for 20 to 22 minutes or until meat is cooked, thermometer registers 150 degrees. Carefully remove paper toweling and discard. Let meatloaf stand 10 minutes before slicing for serving.
About 4 Servings
TIPS >Prepare and shape meatloaf ahead and refrigerate up to 12 hours.
>Leftover meatloaf can be heated by microwaving 2 to 3 minutes. Or, serve chilled in meatloaf sandwiches.
>For individual meatloaves, shape meat into 4 balls and place each in large individual silicone baking cup, placing folded paper toweling under meat. Individual meatloaves will take about 18 to 19 minutes to cook.
>About 2 slices crumbled bread can be substituted for dry bread crumbs.