“Great meat loaf, quick, easy and ready to eat in 45 minutes. It will be ready by the time you get the creamed potatoes ready!” - by Shelby24019
Ingredients
Adjust Servings
Original recipe yields 6 servings
Directions
- In a small bowl, mix together the tomato sauce, brown sugar, and mustard; stir until the brown sugar has dissolved.
- In a large mixing bowl, mix the eggs, minced onion and green pepper, garlic powder, cracker crumbs, salt, and black pepper; mix in the ground beef and half the tomato sauce mixture, stirring until the meat loaf is thoroughly combined. Place the meat mixture into a 2-quart microwave-safe baking dish. Spread the remaining tomato sauce mixture over the meat loaf.
- Cook in microwave oven on High setting until set, the juices run clear, and meat is no longer pink inside, 10 to 15 minutes depending on power of microwave oven. An instant-read meat thermometer, inserted into the center of the loaf, should read 165 degrees F (75 degrees C). Drain any grease from the dish as soon as loaf is cooked; allow to stand, uncovered, 10 to 15 minutes before serving.
Nutrition
Amount Per Serving (6 total)
- Calories
- 382 cal
- 19%
- Fat
- 18.8 g
- 29%
- Carbs
- 22.8 g
- 7%
Based on a 2,000 calorie diet
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Reviews (20)
Rate This Recipe
"For my family of one (me), I cut this recipe in half and used ketchup to avoid opening a can of tomato sauce and only using half of it. This was a minor adjustment and so I believe that my 5 star rati..." See moreng was deserved for the recipe as written. The meatloaf was very good, saved a lot of cooking time and I will definitely add this to my regular meal selections. I'm looking forward to a meatloaf sandwich with the leftovers. :-)"
Nana Moon
"I'm sure this is tasty. My comment is for the person about uneven cooking. When baking meatloaf in the microwave, I form it into a ring loaf with a hole in the center. 1 -1/2 to 2 pounds of ground be..." See moreef cook evenly in about twelve minutes."
eanderson23
"So I think I was like everyone else, because I was skeptical that this was going to turn out. However, even my picky husband thought that this was amazing meatloaf! I made it almost the same, except..." See more I used ground venison instead of beef. Couldn't tell the difference. The one thing that was missing was a little crust, because normally when I make it in the oven, I do a freeform loaf to get the "brown" on the outside. However, the convenience factor MORE than made up for it! Great recipe!"
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