- 2 lbs. ground round
- 1 cup fresh dry breadcrumbs
- ²/³ cup minced onion
- ¼ cup finely chopped parsley
- ¼ cup diced oil packed sun-dried tomatoes
- 2 large eggs, slightly beaten
- 1 tsp. Mediterranean spiced sea salt
- 1 tsp. salt
- ½ tsp. garlic pepper
In large bowl, combine all ingredients and blend well. Place on ungreased bake pan/drip pan of
Black & Decker® InfraWave® Oven. Shape into 9″ x 5″ inch loaf. Place pan in oven and close oven door.
Follow these steps:
When cooking time is complete, oven will give an audible signal. Check for doneness. Remove from oven and let meatloaf stand for at least 5 minutes before serving. If desired, top meatloaf with slices of provolone cheese for the last 3 to 4 minutes. Also may be served with hot tomato sauce served over loaf or spooned over each serving. Serve with parslied potatoes and cooked broccoli florets garnished with slivered lemon peel.
Note: Meatloaf should register 160°F (71°C) when an instant read thermometer is inserted into the center of the loaf.
Makes 6 to 8 servings.
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