Meat Loaf
This mixture makes one large meatloaf, two small meatloaves or 8 individual meatloaves. This also makes wonderful stuffed peppers. Small loaves should be placed in circle fashion to cook. Remember, they will take less time than a large loaf to cook.
2 lbs. lean ground beef
1 1/2 cups herbed bread stuffing crumbs
2 eggs, slightly beaten
3/4 cup catsup
1/3 cup warm water
1 (3 oz.) package dehydrated onion soup mix
1 teaspoon creamed horseradish
1 teaspoon Worcestershire sauce
1/2 teaspoon seasoned pepper
4 oz. tomato sauce
1/4 cup brown sugar
Mix beef and stuffing mix. Stir in eggs, tomato catsup, water, soup mix, horseradish, Worcestershire sauce and pepper. Mix well and form into a ring or narrow loaf. Place on rack, in microwave colander, or in casserole. Cook for 15-24 minutes at Medium-high power (70%), or until meat begins to brown. Drain off fat and top meatloaf with tomato/brown sugar mixture. Microwave another 3-5 minutes, or until meat is no longer pink. Let stand a few minutes before serving.