1 1/2 lb. ground chuck beef
1 c. milk
1/2 tsp. pepper
1/4 c. chopped green pepper
2 tbsp. lemon juice
1 c. shredded Cheddar cheese
3 slices fresh bread, finely crumbled
3 slices fresh bread, cubed
2 tsp. salt
1/2 c. chopped onion
1/4 c. chopped celery
1 egg, slightly beaten
Make meatloaf mixture: In large mixing
bowl, mix together beef, bread, milk,
salt and pepper. Make cheese stuffing:
In 1 1/2 quart casserole place onion,
pepper, celery and lemon juice.
Microwave on high 3 minutes, until
lightly sauteed. Add egg to hot
vegetables and stir to blend well. Stir
in cheese and fine bread crumbs. To
assemble meatloaf: Pat half of meat
mixture in bottom of 9-inch glass pie
plate. Mound filling over meat leaving
about 1 inch uncovered at edges. Spread
remaining meat mixture over filling.
Seal around edges. Brush assembled
meatloaf with 1 tablespoon
Worcestershire sauce. Insert temperature
probe so tip is in center of stuffing.
Cover tightly with plastic wrap,
arranging loosely around probe to vent.
Attach cable end at receptacle.
Microwave at high 25 to 30 minutes. Let
stand about 10 minutes to firm before
serving. Serve in wedges.
Makes 4 to 6 servings.