Mi­crowave Meat­loaf

Montreal Times - - News - By Chef Peter Web­ster of Bou­quet Garni Cater­ing

Twice a year, I present a sem­i­nar for the stu­dents at John Ab­bott Col­lege. It is usu­ally for the stu­dents in res­i­dence who are away from home for the first time and are called upon to do their own cook­ing. All the cook­ing fa­cil­i­ties they have in their rooms are a two burner hot­plate and a mi­crowave oven.

The recipes I show­case, then, are tai­lored to their equip­ment. I nor­mally don’t use a mi­crowave in the course of my cater­ing busi­ness other than to warm cer­tain sauces. So it is in­ter­est­ing to ex­per­i­ment with it and see the re­sults. The fol­low­ing recipe is not gourmet but it is a good fam­ily din­ner and the best part is it takes about 20 min­utes to pre­pare and cook.

• 1 cup of tomato sauce or ketchup • 1/4 cup brown sugar (or less)

•2 tsp Di­jon style mus­tard or pre­pared mus­tard

• 2 eggs

• 1 onion or 5 green onions, chopped • 1/2 green pep­per, finely chopped ˆ4 cloves of gar­lic, finely diced

• 3/4 cup of oats

• 1/2 cup bread crumbs

• Salt and pep­per tp taste • 2 lbs of lean ground beef

In a small bowl, com­bine the tomato sauce, brown sugar and mus­tard. Stir un­til the sugar is dis­solved.

In a large bowl, com­bine the rest of the in­gre­di­ents and half of the tomato sauce. Mix, us­ing your hands, un­til all the in­gre­di­ents are finely in­cor­po­rated.

In a glass pie plate, make a ring of the meat­loaf mix­ture, keep­ing the cen­tre open. (The rea­son for this is the cen­tre takes much longer to cook. The out­side then might be­come over­cooked and dry.) Pour the rest of the tomato sauce on top.

Place the meat­loaf in the mi­crowave on high heat for 10 min­utes. Re­move after 10 min­utes and pour off any fat and liq­uid. Cook for an ad­di­tional 5 min­utes and re­move from mi­crowave and again pour off any fat and liq­uid.

Cover the meat­loaf and let it sit for 10 min­utes be­fore slic­ing and serv­ing.

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