Quick and easy microwave meat loaf recipe

Oatmeal - it's not just for Scots and horses

Try this quick and easy recipe

Is there someone in your family who just doesn't like oatmeal? Not even delicious oatmeal cookies with yummy chocolate chips? When we consider the nutritional value and fiber content of this universal grain, it seems a shame to miss out on all these goodies.

Aha, here comes Oatmeal to the rescue! Disguise it in something entirely removed from typical thinking - a MEAT LOAF.

In the following recipe we will substitute oatmeal for the usual breadcrumbs, which incidentally have little nutritional value when compared with oatmeal. Another big plus, this recipe cooks well in a microwave, using less than half the time and much less than half the power required by a standard oven. This loaf has a moist, coarse texture as compared with some of the more firm loaf usually offered in diners which sell by the slice. Firm and dry makes for easier slicing.

The optional ginger added gives a very subtle, unique flavor bordering on sweetness when used in small amounts. Also, ginger is good for you.

Ingredients:

1 pound of ground beef (or ground chuck, it makes a little better loaf with less fat to drain off)

1 beaten egg

1 cup oatmeal, quick cook

2 tablespoons Worcester sauce (or barbecue or tomato paste.)

1/8 teaspoon salt, only if you don't use the Worcester, it already has enough to suit most palates.

1 tablespoon ground ginger (optional)

1/3 cup water

1 teaspoon dry milk powder (optional)

1 pkg. onion soup

Mix in the milk powder, then soak the onion soup and oatmeal in water until thoroughly rehydrated (about 30 minutes). This is important otherwise you may endup with a loaf that is too soft and falling apart after removal from the pan. Then combine the egg with the Worcester sauce and mix well before adding the rest of the ingredients and finally the meat.

With either a pair of forks or your hands, blend everything until thoroughly mixed. Take your time on this, it's the key to a really great meat loaf.

Pour into a microwave glass loaf pan and spread evenly to make the top of the loaf flat and level. Put in microwave and cook on full power for 3 minutes. Then reduce power to 40 % and cook for another 20 minutes. These are the settings for our oven which is one of the larger ones using 1550 watts. For an added flavor, shred some cheese into the mix when adding the meat, 1/2 cup will do nicely. Try a litttle chopped celery or pineapple for an unusual taste. That's one of the great aspects of meat loaf, you can experiment with all kinds of extra goodies and flavors.

DO NOT LEAVE ON FULL POWER. Otherwise you will have a loaf that's cooked to a crisp on the outside but still raw on the inside. (Been there, done that. Ugh.) As microwave ovens vary considerably in their power levels, you may have to experiment to find the reduced power level that's perfect for your own oven and tastes.

Approximate cost savings. (8 cents per KW)

1800 watt Electric oven for one hour @ 350F = 16 cents

1500 watt microwave @ 40% power for 22 minutes average = 1.72 cents

When this cost differential, a factor of over 9 times, is amortized over a month with a cooked meal averaging twice day then we have 16 x 60 = $9.60 whereas the microwave meal at .0172 x 60 = $1.03. Here in Texas we pay more than 13 cents/KW showing even greater savings, not to mention the reduced strain on the environment which in the long run, is the most important factor by far. While these figures are hypothetical, you can see the substantial savings.

Optional topping:

Two minutes before cooking is finished, spread one small can of tomato paste in a thick layer over the top of the loaf. Any left over can be used to flavor your next dish. Or you can sprinkle on crisped onion pieces.

Upon removing the dish from the oven resist the temptation to sample it until it has cooled down. The texture actually improves during the cooling process and it makes the best sandwiches for your brown bag excursions to the office.

Bon appétit and good fixins', y'all!