Meatloaf (Version 3); Quick Jambalaya; South-Of-The-Border Meat Loaf - The Pampered Chef MAGIC POT Recipes

½ cup chopped celery
½ cup chopped onion
¼ cup chopped green pepper
1‐1/2 tsp. salt
1 egg, lightly beaten
½ cup catsup
2‐3 tablespoons piccalilli relish (if desired for an extra kick)
Thoroughly mix the first nine ingredients in the Classic Batter Bowl with the Mix 'N Scraper; pat mixture evenly into Deep Covered
Baker. Stir next six ingredients into Small Batter Bowl; mix well then brush over meatloaf. Microwave on HIGH approximately 20‐25
minutes, checking at 15 minutes and then every three minutes after that, or until Pocket Thermometer reads 170ªF (for medium
doneness). Let stand for 10 minutes before serving.
MEATLOAF (VERSION 3)
Loaf:
2 lbs ground beef
1 egg
¼ cup minced onion
1 clove garlic, pressed
2½ tsp salt
1 cup oatmeal, finely chopped
¼ cup ketchup
1 tsp mustard
Mix loaf ingredients together. Press into the bottom of the Deep Covered Baker. Make a slight indentation into the center so that
the glaze will not pour off the edges. Cover and microwave on HIGH for 10 minutes without the glaze.
Meanwhile stir all of the glaze ingredients together. Drain excess liquid from the baker; cover loaf with glaze, and microwave
COVERED for an additional 10 minutes.
QUICK JAMBALAYA
3 boneless, skinless chicken breasts
3 – 5 inch smoked beef sausage – sliced
Combine all ingredients in Deep Covered Baker. Microwave 25‐30 minutes; enjoy.
SOUTH‐OF‐THE‐BORDER MEAT LOAF
1 cup finely chopped poblano, or green bell pepper
1 medium onion (1/2 cup diced)
"MAGIC POT" DEEP COVERED BAKER RECIPE BOOK
½ cup catsup
¼ cup piccalilli relish (or chili sauce)
2 tbsp. brown sugar
1 tbsp. lemon juice
1 tsp. Dry mustard
1 tsp. Worcestershire sauce
Glaze:
½ cup brown sugar
¼ cup ketchup
1½ tsp mustard
1 tbsp Worcestershire Sauce
1 package of Zatarain's jambalaya mix
Water per package directions
1/2 cup very finely crushed authentic restaurant‐style tortilla
chips (about 1/2 cups whole chips)
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