WATERCRESS MEATLOAF

Watercress Meatloaf image

Provided by Barbara Kafka

Time 40m

Yield Four to six servings

Number Of Ingredients 7

Ingredients

1 pound watercress, stemmed and washed
1 medium onion (6 ounces), peeled and quartered
3 cloves garlic, smashed and peeled
1 1/2 cups fresh bread crumbs
2 tablespoons tamari soy sauce
Freshly ground black pepper, to taste
1 1/2 pounds lean ground beef, preferably top round

Steps:

Place the watercress in a 10-inch pie plate or quiche dish. Cook, uncovered, at 100 percent power for 5 minutes 30 seconds in a microwave oven. Remove from the oven and let stand until cool.
Place the watercress in a food processor and coarsely chop. Remove to a large mixing bowl. Place the onion and garlic in the food processor and finely chop. Add to the watercress in the mixing bowl, along with the remaining ingredients, and blend well.
Transfer the mixture to a glass loaf pan measuring 9 by 5 by 3 inches, making sure there are no air pockets. Cover tightly with microwave plastic wrap and cook at 100 percent power for 14 minutes. Prick the plastic to release steam.
Remove from the oven and uncover. Cover with a kitchen towel and let stand for 10 minutes. Serve hot or cold.

Nutrition Facts : @context http, Calories 323, UnsaturatedFat 5 grams, Carbohydrate 24 grams, Fat 11 grams, Fiber 2 grams, Protein 31 grams, SaturatedFat 4 grams, Sodium 630 milligrams, Sugar 3 grams