Meatloaf

   
    * 1 Tbsp. olive oil
    * 1/3 cup minced onion
    * 3 Tbsp. quick cooking oats
    * 8 oz. can tomato sauce
    * 1/2 tsp. dried thyme leaves
    * 1/4 tsp. dried marjoram leaves
    * 1/4 tsp. garlic salt
    * dash white pepper
    * 1 egg
    * 1 lb. ground chuck
    * 1 Tbsp. prepared mustard
    * 1 Tbsp. brown sugar
    * 1 Tbsp. Worcestershire sauce

Preparation:
In small microwave-safe bowl, combine oil, onion, and garlic; cook 3-4 minutes on high until soft. Combine with oats, half the tomato sauce, thyme, marjoram, garlic salt, pepper, and egg in a large bowl. Mix in meat with your hands. Gently shape into a 8x4" loaf.

Place into a 9x5" glass loaf pan, making sure the meat mixture doesn't touch the sides of the pan. Cover pan with microwave safe waxed paper. Microwave at high power for 5 minutes, then carefully siphon off the juices using a turkey baster.

Combine brown sugar, Worcestershire sauce and mustard with remaining tomato sauce. Spoon this mixture over the meat loaf, making sure to evenly coat top and sides. Return pan to oven, rotating one half turn. Cover pan with microwave safe waxed paper and cook at 50% for 15 to 20 minutes or until an instant read meat thermometer inserted in the center of the loaf registers 160 degrees. Cover with foil and let stand 5 minutes on a solid surface before serving. The meat loaf temperature rises during standing time. Serves about 6.