Magic Meatloaf
Magic Meatloaf. I call this magic because it is done in a microwave. Let me first start off by saying I almost never cook in a microwave. The idea of meat in the microwave generally will make me shudder. But, magically, this meatloaf is juicy and a quick easy weeknight meal.
Magic Meatloaf. I call this magic because it is done in a microwave. Let me first start off by saying I almost never cook in a microwave. The idea of meat in the microwave generally will make me shudder. But, magically, this meatloaf is juicy and a quick easy weeknight meal.
- ground black pepper to taste
- kosher salt to taste
- 1/4 cup parmesan cheese grated
- 2 pounds ground beef lean (7%)
- 1/2-2/3 cup butter crackers crushed
- 1/2-2/3 cup french fried onions crushed
- 1 whole egg
- 1/4-1/2 tsp garlic powder
- 1/4-1/2 tsp parsley dried
- 1/4-1/2 tsp thyme dried
- 1/4 tsp rosemary dried, crushed
- 1/4-1/2 tsp basil dried
- 1/4 - 1/2 tsp oregano dried
- 8 oz tomato sauce
- Carbohydrate 42.9029071056 g
- Cholesterol 261.482851666667 mg
- Fat 92.3894814149333 g
- Fiber 9.00046650356691 g
- Protein 59.0755386480667 g
- Saturated Fat 36.1933151236333 g
- Serving Size 1 1 Serving (919g)
- Sodium 3602.30790448 mg
- Sugar 33.9024406020331 g
- Trans Fat 23.9342670126 g
- Calories 1266 calories
Step-by-step
- In medium large bowl combine all ingredients, except tomato sauce, mix until combined. Do not overmix. Form in to loaf and place into microwave safe caserole dish with lid. Cover and microwave for 10 minutes on high.
- Remove from oven, drain fat and I remove the "jellied" hamburger stuff.
- Pour tomato sauce over top, cover and microwave for an additional 10 minutes.
- It's ready.
- For best results let rest for a few minutes before slicing.
Can ground meat cooked entirely inside a microwave actually retain moisture without drying out into a dense gray brick? Utilizing microwave energy for protein cookery requires understanding that radiation excites water molecules directly, cooking the interior rapidly while moisture escapes into the surrounding vessel. Success depends on managing the rendered fat and gelatin released during that initial high-power surge, which would otherwise steam the beef rather than allowing it to firm into a proper loaf.
Combining the 7% lean ground beef with crushed crackers and french fried onions creates a necessary matrix of starches that trap internal juices as proteins tighten under heat. Mixing must stop the moment the seasonings and binders are distributed throughout the meat; overworking the mixture breaks down the protein strands into a sausage-like paste that destroys the desired tender crumb structure. Pressing the combined mixture into a rimmed, microwave-safe casserole dish ensures the liquid has a designated basin to pool away from the meat during the process.
The initial ten-minute cook cycle on high power rapidly drives the internal temperature upward, releasing copious amounts of rendered animal fat and soluble proteins that accumulate at the base of the dish. Removing the casserole to drain this liquid prevents the bottom third of the meatloaf from boiling in its own grease, guaranteeing an even texture across the entire cross-section when sliced. Pouring the tomato sauce over the drained surface immediately before the second ten-minute heating phase provides a protective moisture barrier that concentrates the tomato sugars.
Allowing the cooked loaf to rest undisturbed for five minutes on a cutting board lets the internal meat proteins relax and reabsorb remaining surface juices so the slices hold their shape under the knife. Covering the dish loosely with foil during this resting window maintains thermal equilibrium while steam dissipates gradually from the center. Slicing too soon while the internal moisture is violently agitated will cause the loaf to crumble apart before it reaches the plates.
