1 1/2 lb. ground chuck beef 1 c. milk 1/2 tsp. pepper 1/4 c. chopped green pepper 2 tbsp. lemon juice 1 c. shredded Cheddar cheese 3 slices fresh bread, finely crumbled 3 slices fresh bread, cubed 2 tsp. salt 1/2 c. chopped onion 1/4 c. chopped celery 1 egg, slightly beaten
Make meatloaf mixture: In large mixing bowl, mix together beef, bread, milk, salt and pepper. Make cheese stuffing: In 1 1/2 quart casserole place onion, pepper, celery and lemon juice. Microwave on high 3 minutes, until lightly sauteed. Add egg to hot vegetables and stir to blend well. Stir in cheese and fine bread crumbs. To assemble meatloaf: Pat half of meat mixture in bottom of 9-inch glass pie plate. Mound filling over meat leaving about 1 inch uncovered at edges. Spread remaining meat mixture over filling. Seal around edges. Brush assembled meatloaf with 1 tablespoon Worcestershire sauce. Insert temperature probe so tip is in center of stuffing. Cover tightly with plastic wrap, arranging loosely around probe to vent. Attach cable end at receptacle. Microwave at high 25 to 30 minutes. Let stand about 10 minutes to firm before serving. Serve in wedges. Makes 4 to 6 servings.