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dsi1[_3_]

wrote:
>
>
> What I do is prepare the meatloaf and put it into a deep Corningware
> dish with lid. Then, I cook it for about 12 minutes. No, you won't
> get a brown crust on top, but to me meatloaf is usually a uniform grey
> anyway. If you cook it too long you'll get overcooked hard spots.
> It's better to undercook slightly because you can easily zap it for
> another couple minutes, but there's not much you can do with the
> brick like consistency once you've gone too far.
>
> Let it rest for 5 or 10 minutes after cooking to let the temperature
> even out.
>
> I used to do this in 4 three minute intervals with a 1/4 turn in between,
> but that was the old microwave without a turntable. The turntable
> seems to work OK for this.
>
> Bill Ranck
> Blacksburg, Va.

Thanks for the tips - I will try this soon!