Watercress Meatloaf

Name: Watercress Meatloaf
Total time: 40 min
Yield: Four to six servings
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

By Barbara Kafka

Total Time: 40 minutes
Rating: 4(9)
Comments: Read comments

Featured in: Food; RALLYING ROUND THE TABLE

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Ingredients

Yield:Four to six servings

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

Ingredient Substitution Guide

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Preparation

Step 1
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.
Step 2
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.
Step 3
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.
Step 4
Remove from the oven and uncover. Cover with a kitchen towel and let stand for 10 minutes. Serve hot or cold.