Quick Microwave Meat Loaf Recipe

5 1 1
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Quick Microwave Meat Loaf Recipe

Read Reviews
5 1 1
Publisher Photo
I often fix this meat loaf since it's such a time-saver. It's also great in summer because I don't need to heat up the oven.—Becky Cain, Hutchinson, Kansas
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. Bake: 20 min. + standing
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. Bake: 20 min. + standing

Ingredients

  • 1 can (8 ounces) tomato sauce
  • 1/4 cup packed brown sugar
  • 1 teaspoon prepared mustard
  • 1 egg, lightly beaten
  • 1 medium onion, chopped
  • 1/4 cup cracker crumbs (about 6 crackers)
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1-1/2 pounds lean ground beef (90% lean)

Directions

In a small bowl, combine the tomato sauce, brown sugar and mustard; set aside. In a large bowl, combine the egg, onion, cracker crumbs, salt, pepper and 3/4 cup of the sauce mixture. Crumble beef over mixture and mix well.
Shape into a uniform round loaf in a greased microwave-safe 9-in. pie plate. Cover with waxed paper. Microwave on high for 15-17 minutes or until meat is no longer pink and a thermometer reads 160°, turning dish a quarter turn every 5 minutes. Drain; top with remaining sauce mixture. Let stand for 5 minutes before slicing. Yield: 6 servings.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Microwave Meat Loaf in Country Woman September/October 2003, p35

Nutritional Facts

1 piece: 256 calories, 10g fat (4g saturated fat), 91mg cholesterol, 696mg sodium, 16g carbohydrate (11g sugars, 1g fiber), 24g protein.

  • 1 can (8 ounces) tomato sauce
  • 1/4 cup packed brown sugar
  • 1 teaspoon prepared mustard
  • 1 egg, lightly beaten
  • 1 medium onion, chopped
  • 1/4 cup cracker crumbs (about 6 crackers)
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1-1/2 pounds lean ground beef (90% lean)
  1. In a small bowl, combine the tomato sauce, brown sugar and mustard; set aside. In a large bowl, combine the egg, onion, cracker crumbs, salt, pepper and 3/4 cup of the sauce mixture. Crumble beef over mixture and mix well.
  2. Shape into a uniform round loaf in a greased microwave-safe 9-in. pie plate. Cover with waxed paper. Microwave on high for 15-17 minutes or until meat is no longer pink and a thermometer reads 160°, turning dish a quarter turn every 5 minutes. Drain; top with remaining sauce mixture. Let stand for 5 minutes before slicing. Yield: 6 servings.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Microwave Meat Loaf in Country Woman September/October 2003, p35

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jmccune5862 User ID: 4804564 132283
Reviewed Jul. 14, 2012

"This was a very good meatloaf.I almost did'nt try it because it was microwaveable.But was pleasantly surprised of thegreat flavor."

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