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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1 (8 ounce) can
eggs, lightly beaten
minced green bell pepper
saltine cracker crumbs
ground black pepper
extra lean ground beef
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. :-)
OK. I tried it. I have to say it was my mistake to try to serve it to my company of 6 before doing a "test drive". I followed the recipe to the hilt. So...this is what I didn't like: too much sugar, too much tomato sauce. I would skip sugar all together. It smelled great while in the microwave. Didn't look like meatloaf at all. Crumbled when I tried to cut it into slices. Burned at the bottom (too much sugar). Thank heavens I was making sholet at the same time and could use those "crumbs" of meatloaf for that and doing so to save the dinner. I think I'll go back to the conventional way of making meatloaf. It was kind of an embarrassed to say the least. I don't think I'll attempt do use this recipe again.
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.
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!
I was really pleasantly surprised by this meatloaf! I haven't made meatloaf much in the past, but we live in a foreign country and don't have an oven so this recipe encouraged me to try cooking a meatloaf in the microwave. The tomato sauce mixture was great. I didn't change a thing, and don't think I will in the future. A really yummy meatloaf!
I love this. My oven is used to store pans and it makes my small apartment tooooo hot. I as others was suprised at how easy and good this was. I am going to try BBQ sauce on top half way through and one min. before its done top with bacon w/ papertowel on top.
I haven't tried this particular recipe but I have tried several microwave meatloaf recipes and love the conveinance. I have a question.....no matter which recipe I use, by the time I get the middle done, the edges are hard and burnt. This is such a waste of food cause I have to cut the middle out and eat it. I've tried covering it with a paper towel and I've tried covering it with some Press and Seal (leaving a small opening to let it vent). Is my microwave power set too high? I only cook it for 15 to 20 minutes in a loaf pan. Actually, I just tried it at 15 minutes and while the edges where already getting hard, you could tell the middle was still a little pink so I had to sacrifice the edges to get the rest of it done. Anyone have any suggestions of what I'm doing wrong?
My microwave is *weak* and took close to 25 minutes to cook thoroughly but it was darn tasty!
* Percent Daily Values are based on a 2,000 calorie diet.
Shelby's Microwave Meat Loaf
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 382
** Calories from Fat: 169
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