Ingredients
1/4 cup dried chopped onion
1 1/2 lb ground beef
3/4 cup bread crumbs
1/4 cup parsley sprigs
1/2 tsp pepper
1 can tomato sauce, 8 oz.
1 egg
1 carrot
3 tbsp a1 sauce
1/2 tsp dried oregano
TOPPING
1/2 can tomato paste (3 oz)
Directions
In food processor, shred carrot. Add remaining ingredients except for
the tomato paste. Process until blended. Invert a 6 oz custard cup in
center of a 9" glass pie plate. Shape mixture into a ring around cup.
Spread the tomato paste over the top of the meat loaf. Cook in
microwave on high 15 minutes or until juices run clear. Pour off any
fat from dish before slicing.
Servings: 6 servings
Microwave Meatloaf Recipe brought to you by Recipe Ideas
Categories: Meat; Microwave
The History of Recipes
Academics have tracked the existance of recipes far back into the far past, in truth as far back as ancient Egypt, and possibly even further. Interesting though that maybe, these, ancient records were just simple hieroglyphic recipes for food preparation.
The truth of the matter is, the most ancient recipe discovered so far, according to academics is a collection of stone tablets in the Sumerian language describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel exhilarated. As we move into The time of the romans around 25BC a roman called Apicius compiled a collection of documents showing how to cook the recipes prepared by his fellow Romans. He recounts how the roman meals were separated into hors d`oeuvres, entrees and dessert, a very modern way of dining. Additionally, he describes how the early Romans used a good variety of herbs, including some that we all recognise such as basil, rue and dill. As we move on, there were a couple of books published in the 14th Century : a cookery book entitled `Forme of Cury`, and another, similary named `Curye on Inglish`. The titles are a little misleading though, these books have no connection with the indian food that we all know today, but rather accounts of the types of food prepared by the cooks of the upper classes. Later, in the fifteenth century, knights returning from the crusades brought back many new foods and spices from Arab cuisine, including basil and rosemary. These new culinary innovations created an outbreak in recipe manuscripts, most of which still exist in private cookery archives. During the next few centuries, the upper-class families of the West strove to serve the most extravagent banquests, and because of this the best cooks and their collection of recipes were at a premium. Notwithstanding that, it wasn`t until the 1800s that haute cuisine and recipe books really came of age. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated their lives to collecting, verifying, and recording the recipes that were being prepared for the better households. By the advent of the 20th century, cookery publications were starting to become popular as a result of higher levels of literacy, people having more leisure time and having more disposable income. |
We hope you enjoy this Microwave Meatloaf recipe.
