- 2 tablespoons 2% milk
- 1 tablespoon ketchup
- 2 tablespoons quick-cooking oats
- 1 teaspoon onion soup mix
- 1/4 pound ground beef
- Additional ketchup, optional
- In a small bowl, combine the milk, ketchup, oats and soup mix. Crumble beef over mixture and mix well. Pat into a microwave-safe mug or custard cup coated with cooking spray.
- Cover and microwave on high for 3 minutes or until meat is no longer pink and a thermometer reads 160°; drain.
- Let stand for 3 minutes. Serve with additional ketchup if desired. Yield: 1 serving.
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
Reviews for Meat Loaf in a Mug
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I love the "Meatloaf in a Mug" meal. I used my own personal recipe and I doubled the recipe, which of course I had to use a bigger mug (soup size) and it took longer to cook (about 5-6 minutes) and it came out great. Then I tripled the recipe and I don't recommend doing this - simply too much to cook in the microwave. And as earlier review from molly1955 said this allowed me to alter/specialize the meatloaf.
Thanks for this!
PS - this recipe will be great for single meals...especially bachelors. :)
Outstanding recipe. This recipe is so easy and taste delicious. I bought a set of 4 12 oz. oval silicone pots with lids from QVC and they are just right for this fabulous recipe. I make extra and freeze.
Great recipe! Been making microwave meatloaf cups for yrs. One daughter does not like onions so I substitute powdered beef bouillon in hers or sometimes Worcestershire sauce. The resting time brings these right up to perfect temperature and allows the meat to reabsorb the juices. Now that she's away at college, these are simple enough for her to make with minimal cleanup.
Although the recommended temperature for ground meat is 165F, I believe that cooking this meatloaf to 160F and letting it stand for 3 minutes will bring it above the minimum 165F which the safety experts recommend. Anyone who does much cooking realizes that if you allow meat to "rest" after cooking and before cutting or eating, the meat is improved. Juices are retained and the temperature will continue to rise a few degrees. That's why most recipes call for cooking meats to a slightly underdone point, so you don't have dried out and overcooked meatloaf, chicken breast, etc. And, although I'm not a big fan of meatloaf, I'm giving this one 5 stars, as it's something my 10 year old granddaughter can make for herself and her little brother after school or on weekends when she "gets to cook".
Give me a break wwedum! It's only 5 degrees difference. By the time it's cool enough to eat it will be at the correct temp.
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