Shelby's Microwave Meat Loaf

Shelby's Microwave Meat Loaf

26 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    15 m
  • Ready In

    45 m
Shelby24019
Recipe by  Shelby24019

“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!”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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Directions

  1. In a small bowl, mix together the tomato sauce, brown sugar, and mustard; stir until the brown sugar has dissolved.
  2. 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.
  3. 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.

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Reviews (26)

Rate This Recipe
ScorpioGG
61

ScorpioGG

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 rating 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. :-)

MerMer
44

MerMer

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 beef cook evenly in about twelve minutes.

eanderson23
34

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 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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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 382 cal
  • 19%
  • Fat
  • 18.8 g
  • 29%
  • Carbs
  • 22.8 g
  • 7%
  • Protein
  • 29.5 g
  • 59%
  • Cholesterol
  • 156 mg
  • 52%
  • Sodium
  • 665 mg
  • 27%

Based on a 2,000 calorie diet

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