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CHEESE STUFFED MEATLOAF 
1 1/2 lb. ground chunk beef
3 slices fresh bread, cubed
1 c. milk
2 tsp. salt
1/2 tsp. pepper
1/2 c. chopped onion
1/2 c. chopped green pepper
1/4 c. chopped celery
2 tbsp. lemon juice
1 egg, slightly beaten
1 c. (4 oz.) shredded cheddar cheese
3 slices fresh bread, finely crumbled

Pat half of meat mixture in bottom of 9 inch pie plate. Mound filling over meat leaving about 1 inch uncovered at edges. Spread remaining meat mixture over filling. (Meat mixture is soft and spreads easily.) 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 (10). Set temperature, set 170 degrees. When oven signals, remove meatloaf and let stand about 10 minutes to firm before serving. Makes 4-6 servings.

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