1 can condensed Cheddar cheese soup
1 1/2 lb. lean ground beef
1 egg
4 slices bread, crumbled
1/4 c. milk
1/2 c. frozen chopped onion
1/4 c. frozen chopped green pepper
3 tbsp. chopped fresh parsley
1/2 tsp. leaf oregano, crumbled
1/2 tsp. pepper
1/2 c. sour cream

Mix 1/2 cup of the Cheddar cheese soup, beef, bread crumbs, egg, milk, onion, green pepper, parsley, oregano and pepper in a medium bowl, just until blended. Press into an 8 5/8 inch microwave safe ring mold, smoothing top.

Microwave on high 8 minutes, rotate dish 1/2 turn after 6 minutes. Cover with plastic wrap. Let stand 5 minutes.

Combine remaining soup and sour cream in a 2 cup measure. Cover with plastic wrap. Microwave on high 3 minutes, stirring once. Pour over meatloaf or serve in gravy boat.