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| ITALIAN MEAT LOAF | ||
| Yields 6 servings | ||
| 1 egg, beaten 1 can (8 oz.) tomato sauce, divided 1/2 cup dry bread crumbs 1/2 cup finely chopped onion, optional 1/2 cup finely chopped green pepper, optional 1 tsp. dried oregano, divided 1 tsp. salt 1/8 tsp. pepper 1-1/2 lbs. ground beef 1/2 cup shredded mozzarella cheese 2 tbsp. grated Parmesan cheese |
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| In a bowl, combine the egg, half of the tomato sauce, bread crumbs, onion and green pepper if desired, 1/2 tsp. of oregano, salt and pepper. Add beef; mix well. On a large piece of heavy-duty foil, pat meat mixture into a 14x8-in. rectangle. Sprinkle cheeses to within 1/2-in. of edges. Roll up, jelly-roll style, starting with a short side and peeling foil away while rolling. Seal seam and ends. Transfer to a microwave-safe 9x5x3-in. loaf pan. Microwave, uncovered, at 50% power for 12 minutes, rotating a half turn once; drain. Continue cooking on 50% power for 20 minutes or until meat is no longer pink, rotating half turn once. In a bowl, combine the remaining tomato sauce and oregano. Pour over meat loaf. Microwave, uncovered, on high for 2 minutes. Cover loosely with foil; let stand 5 minutes before serving. | ||