In a bowl, combine the egg, half of the tomato sauce, bread crumbs, onion and green pepper if desired, 1/2 t. of oregano, salt and pepper. Add beef; mix well. On a large piece of heavy-duty foil, pat meat mixture into a 14-inch x 8-inch rectangle. Sprinkle cheeses to within 1/2 inch of edges. Roll up, jelly-roll style, starting with a short side and peeling foil away while rolling. Seal seam and ends. Transfer to a microwave-safe 9-inch x 5-inch x 3-inch loaf pan. Microwave, uncovered, at 50% power for 12 minutes, rotating a half turn once; drain. Continue cooking on 50% power for 20minutes or until meat is no longer pink, rotating a half turn once; drain. In a bowl, combine the remaining tomato sauce and oregano. Pour over meat loaf. (I put a little more grated Mozarella cheese on top at this point). Microwave, uncovered on high for 2 minutes. Cover loosely with foil; let stand 5 minutes before serving. Yield 6 servings.
NOTE: I use the 7% fat ground beef in order to cut the fat down in the receipe. I used all optional ingredients and this was really tasty. Also, I brought bread crumbs rather than making my own which was much quicker. I use the fresh-grated parmesian rather than the ground parmesian.
Recommended by Janice, 1/15/2001.
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