Microwave Mexican Meatloaf

1 beaten egg
1 (4 oz.) can green chili peppers, rinsed, seeded & chopped
1/3 c. fine dry bread crumbs
3/4 tsp. salt
1 1/2 lbs. ground beef
1/2 c. tomato sauce
1 (3 oz.) can chopped mushrooms, drained
1 tsp. chili powder
Dash of pepper
3 slices Monterey Jack cheese, quartered diagonally

In a large mixing bowl combine egg, tomato sauce, green chili peppers, mushrooms, fine dry bread crumbs, chili powder, salt and pepper. Add ground beef. Mix well. Pat into a 4 1/2 cup ring mold. Invert into a 10-inch pie plate. Remove mold and cover dish with waxed paper. Cook on high for 14 to 16 minutes or until no pink remains (internal temperature reads 170 degrees) giving dish a quarter turn 3 times. Spoon off fat. Top meat with Monterey Jack cheese. Let stand 5 minutes before serving.

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