About Donovan Fandre Expertise I had the only
nationally televised cooking series on microwave cooking that aired on
PBS and The Learning Channel for 8 years and I`ve also written 5 best
selling microwave cookbooks. I have been cooking by microwave for over 30 years and have accumulated expertise in cooking, defrosting, reheating, craft activities with microwave, dehydrating, and generally everything and anything pertaining to microwave use.
Experience
Past/Present clients Rubbermaid, Del Monte, Alaska Fish & Seafood, Sugar Council, LG Electronics
Answer Hey Kay, so glad you asked about microwave meatloaf 'cause it's the best way to do it. It'll be moist and juicy and cook in about 1/3rd. of the time. These days with food poisoning so prevelant it's wise to get an instant read thermometer to check your cooking before you serve it. Mix your favorite recipe for meatloaf and shape it into a loaf (I like doing it freeform rather than in a loaf pan because it has more of the crusty exterior I so love). Place the loaf in a glass pie plate and cover with plastic wrap. Microwave on 70 power for about 10 minutes per pound or to an internal temperature of 150F if it has no pork and 165F if it contains pork. Remove the cover and apply a coating of catsup for the last 5 minutes of cooking. If you don't have an instant read thermometer, cut into the center of the loaf and feel the meat to be sure it is solid and not mushy. If you like a crustier surface place the loaf in your oven or toaster oven set at 400F for five minutes, preheating is not necessary. Check my website, jumpstartcooking.com for more tips and accessories.
