Meatloaf with Rice Stuffing (microwave)


Cooked in a microwave ring pan, this upscale meatloaf features a rice-mushroom filling and pretty presentation. Get dinner on the table fast!


1 pound
ground beef
3⁄4 cups
bread crumbs
8 oz. can tomato sauce
1 cup
onion, finely chopped
1⁄4 cup
celery, finely chopped
1⁄4 teaspoon
marjoram, dried
1⁄4 teaspoon
thyme, dried
1⁄2 cup
rice, cooked
1 pound
mushrooms, sliced
1⁄4 pound
italian sausage
2 ounces
swiss cheese, grated


Combine ground beef, bread crumbs, tomato sauce, onion, celery, eggs and seasonings in a large bowl; mix well. Pat into microwave bundt pan, pressing meat against sides and center tube of pan to make well for filling. Layer mushrooms, cheese, rice and sausage in the center of the meatloaf; press edges of meat mixture over filling, sealing to cover completely.

To freeze: Cover pan with aluminum foil; seal in jumbo freezer bag.

To prepare: thaw meatloaf completely before cooking. Cook on High in microwave for 10 minutes; turn out of bundt pan onto microwave meat rack. Cook on High 7-10 minutes or until interior temperature measures 135 degrees. Cover with aluminum foil and allow to stand 10 minutes before serving.