1 c. frozen vegetables
Packaged instant mashed potatoes for 2 servings
1 beaten egg
1/4 c. fine dry bread crumbs
2 tbsp. finely chopped dill pickle
1/4 tsp. salt
Dash of pepper
1/2 lb. ground beef
1 oz. cheddar cheese, cut into two 3 x 1/2 x 1/2 inch sticks
2 tbsp. catsup
1/2 tsp. dry mustard

Cook frozen vegetables according to package directions. Drain and keep warm. Prepare instant mashed potatoes, according to package directions. Keep warm. In a small bowl, combine beaten egg, fine dry bread crumbs, chopped pickle, salt, and pepper. Add ground beef. Mix well. Divide meat mixture in half. Shape each portion of meat mixture around 1 cheese stick to form an individual meatloaf, being sure to completely seal cheese inside the meat. Place loaves in 10 x 6 x 2 inch baking dish. Cook, uncovered, on 100% power for 4-5 minutes or until no pink remains, rotating the dish a quarter turn every minute.

Transfer meat loaves to individual serving dishes. Combine catsup and dry mustard. Spoon the catsup mixture atop meat loaves. Arrange vegetables and around meat loaves. Pipe or spoon mashed potatoes around the meat and vegetables. Cook, uncovered, on high about 1 1/2 minutes or until heated through. Makes 2 servings.