I learned the method from my dad, but the seasoning is my own. Serves about 4-6, depending on your appetite. Feel free to adjust the seasoning as you wish. 🙂
Please note: this recipe is intended for use with a newer microwave oven, with wattage of 1000 or more. If yours isn't that powerful, you may need to adjust the time up. Just make sure it reaches a safe internal temperature, especially if using turkey.
- 1 1/4 lbs. ground turkey or other ground meat
- 1 egg
- 1/4 cup ketchup (Heinz, of course)
- 2 Tbsp. dried onion
- 1/4 tsp. garlic powder (or seasoning of your choice)
- 1/4 tsp. seasoning salt (or other salt; garlic, celery, onion, table, etc.)
- 1-2 Tbsp. Worcestershire sauce (I only use Lea & Perrins) (this is an optional ingredient, but if you don't use it, add a little mustard or ketchup in or use slightly less breadcrumbs to maintain the right consistency)
- about 1/2 cup dry breadcrumbs (I use Italian seasoned)
- In a bowl, lightly beat egg.
- Add seasonings. Mix.
- Add breadcrumbs and stir to make a slurry-like mixture.
- Dump in ground meat and mix thoroughly (your hands work best.)
- Shape into a ring (first a very shallow, thin, long log, then join the ends) and place in a shallow, microwave-safe dish (a Pyrex pie plate works extremely well for this.)
- Microwave, uncovered, on "high" or 100% power for 12 minutes.
- Let rest for at least 3 minutes before removing.
- Drain fat from the middle (you can use a spoon) and serve.
This recipe was submitted by ketchupqueen on August 29, 2005.