Microwave Glazed Meatloaf
"Don't knock it 'till you try it."
- Ready In:
- 20mins
- Ingredients:
- 12
- Serves:
-
8
ingredients
-
MEATLOAF
- 680.38 g ground beef
- 226.79 g can tomato sauce
- 1 egg, lightly beaten
- 236.59 ml quick-cooking rolled oats
- 14.79 ml instant minced onion
- 1.23 ml garlic powder
- 7.39 ml salt
- 2.46 ml pepper
-
SAUCE
- 78.78 ml catsup
- 4.92 ml Worcestershire sauce
- 14.79 ml brown sugar
- 14.79 ml mustard
directions
- Combine all the meatloaf ingredients.
- Pat into a microwave safe loaf pan.
- Cook for 7 minutes on full power in the microwave. Blot the grease.
- Whisk together the sauce ingredients, and spread over the top of the loaf.
- Microwave on high another 5 minutes.
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Reviews
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Meatloaf and microwaves? I could've sworn that combo wouldn't have worked. Well, I was wrong. This turned out great! We've made this recipe twice now, because it has been too hot to use the oven. The 1st time w/ground turkey, & the 2nd time w/lean ground beef. The turkey produced much less grease & produced a very dense loaf, compared to the beef version. Overall, yummy either way, but my family prefers the turkey version better (& we are big beef eaters!) While I don't think this recipe will ever replace my favorite oven-baked variety, I would not hesitate to serve this to my family on any given night. Especially great for evenings when you are in a rush. Meatloaf: fridge to table in under 30 minutes and tastes good w/out heating up the house...a definite 5 stars! Thanks, dividend! -
I used this recipe with the following changes: used ground turkey instead of hamburger, used vegetable soup instead of tomato sauce, deleted the salt, used crushed saltines (didn't have oatmeal), used 1/2 chopped onion (didn't have instant minced), used 2 tspn of chopped garlic. Everything else I kept the same. Was delicious! Used this for a 4-H project with 8-10 year olds--they enjoyed it too! -
Very good and easy to make. I followed the recipe as written except I added extra garlic powder for a total of 1/2 tsp and cut the salt to 1/2 tsp. I didn't use the sauce from the recipe. I topped mine with pizza sauce and then with parmesan and mozzarella. I used 93% ground beef so there really wasn't much grease. Everyone enjoyed it, there wasn't a piece left. I used a silicone loaf pan adn this worked out perfectly. I cooked it for 7 minutes and then in intervals of two minutes for a total of 15 minutes. I had topped it with the sauce and cheese in the last two minutes. Will be making again.
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SO easy and surprisingly good! I formed it into a ring on a dinner plate, thinking it would cook more evenly. It turned out perfectly! It took an extra 2 minutes to cook completely through. I think next time I'll use chili sauce on top instead, for the extra-zip. Awesome and easy!
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GOOD and FAST. I used a bundt-pan and timing was right on !!! I will probably cut a little salt but this will be on regular rotation for us !!!!
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Tweaks
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I used this recipe with the following changes: used ground turkey instead of hamburger, used vegetable soup instead of tomato sauce, deleted the salt, used crushed saltines (didn't have oatmeal), used 1/2 chopped onion (didn't have instant minced), used 2 tspn of chopped garlic. Everything else I kept the same. Was delicious! Used this for a 4-H project with 8-10 year olds--they enjoyed it too!
RECIPE SUBMITTED BY
I'm a programmer by day, bread baker by night. To make a living, I do process automation for management at an inbound call center. (It's really not as exciting as it sounds.) Actually, I enjoy my job. There are worse things I could be doing to finance my cooking / baking habits.
I never really knew how to cook growing up. Some of you in the Breads and Baking forum have heard my disastrous story about making Nestle Toll House cookies...
When I went to college and moved out of the dorms, I started to become interested in actually learning how to cook. I had a lactose intolerant boyfriend, and a limited budget, so it made sense to stop eating take-out pizza and Taco Bell every day. I have to credit The Dairy Free Cookbook by Jane Zukin as my first real guide. (I still cook out of it , even though the boyfriend is long gone!)
With that as a start, I set about systematically teaching myself how to cook.
Five years later, I'm getting a reputation from friends and family as being a good cook. I love baking bread from scratch (I could really become a sourdough freak - thanks Donna!) - I can't seem to make enough cinnamon raisin swirl to keep my mom and grandmother happy. I'm enjoying getting back to eating seasonally, eschewing over - processed prepared food in favor of simpler, healthier, better tasting, cheaper meals I make myself. When I set out to learn, I never imagined I'd be making stock, roasting whole chickens, baking bread, or shopping at our local farmer's market. Now I can't imagine going back to the way I used to eat.
I hope someday to learn enough about bread baking to open a local bakery/cafe, somewhere in Westport or Downtown Kansas City. I love my city, and the kind of place I have in mind will be a place that gives back to the community. I want to leave this city a better place for my having been here.
Here's my standard metric for how I review recipes here, because I want my reviews to be helpful and consistent:
***** Fantastic as is. Wouldn't change a thing and will make it often.
0**** Fantastic tweaked a little to suit my tastes. Will make it often.
00*** Had to tweak it alot to get something I would make again.
000** Not very good. May try tweaking it again at some point.
0000* Not good. Probably won't try making again, even with tweaks.
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