Thoroughly modern meatloaf

Yield: 6 Servings

Measure Ingredient
1 pounds Ground beef; (more or less)
3 slices Bread, to 4 sliced
1 Onion; peeled & quartered
2 tablespoons Parsley, dried
1 teaspoon Spearmint, dried
1 Garlic clove
¼ teaspoon Olive oil; for flavor
Salt & pepper; to taste
2 tablespoons Feta; crumbled (more or less to taste, opt)
1 Egg; (optional, use less bread if omitting)

Tear the bread into a food processor bowl. Pulse until it becomes crumbs. Toss in the onion, garlic, oil and spices. Pulse to blend and chop. Add the meat and cheese as small hunks. Process until it forms a ball that rolls around in the processor bowl. If using the egg, add it along with the meat or after processing the meat a bit, but before it forms a ball. Place the meat into a microwave loaf pan. (I use a pan made for the purpose that has a shelf which holds the meat up out of the fat.) Micro-cook at 70% for 10 to 15 minutes. Check for doneness with the instant thermometer (160 F.). I use a turntable. If you don't have one, you will need to rotate the pan two or three times during cooking. Slice thin, and serve with yogurt cucumber dressing (tzatziki), though my husband prefers catsup.

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