Microwave Meatloaf
Ok, does not sound like it should work- but if you want a good meatloaf in very little time and not have to heat up the house, this is the one. You dont quite get the crust like in the oven, but when it comes to quick and easy and perfect for leftover Meatloaf Sandwiches this cannot be beat.
Ok, does not sound like it should work- but if you want a good meatloaf in very little time and not have to heat up the house, this is the one. You dont quite get the crust like in the oven, but when it comes to quick and easy and perfect for leftover Meatloaf Sandwiches this cannot be beat.
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon worcestershire sauce
- 1/2 teaspoon garlic powder
- 1/4 cup brown sugar
- 1 (8 ounce) can tomato sauce
- 1 onion, minced
- 2 eggs, lightly beaten
- 1 teaspoon prepared mustard
- 1/4 cup minced red bell pepper
- 2 pounds ground beef 80/20 is what i like
- 1/2 cup saltine cracker crumbs
- Carbohydrate 36.3358398849963 g
- Cholesterol 107.350194233333 mg
- Fat 32.0500048054446 g
- Fiber 1.28081529377377 g
- Protein 28.4197470595738 g
- Saturated Fat 11.9927147389154 g
- Serving Size 1 1 Serving (234g)
- Sodium 366.764226553696 mg
- Sugar 35.0550245912225 g
- Trans Fat 4.74115610888389 g
- Calories 554 calories
Step-by-step
- Mix together the tomato sauce, brown sugar, and mustard; stir until the brown sugar has dissolved.
- In a large bowl, mix the eggs, minced onion, red sweet pepper, Worcestershire sauce,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. Let rest about 15 minutes.
- Either place the meat mixture in a 2 quart, microwave safe loaf pan or divide in half and cook two 1 quart loaf pans, one at a time. Lightly pack the meat mixture into the pan. Spread (or half) 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 13 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, while cooking the other loaf and before serving.
Traditional oven-baked loaves rely on dry radiant heat to build a thick, browned outer crust, whereas microwave cooking uses dielectric heating to excite water molecules directly inside the meat. This rapid energy transfer cooks ground beef uniformly without producing Maillard browning on the exterior. Incorporating saltine cracker crumbs alongside eggs acts as a crucial moisture binder, trapping meat juices that would otherwise boil away under microwave radiation. Allowing the shaped loaf to rest for fifteen minutes prior to cooking permits the starches in the crackers to fully hydrate. Packing the mixture loosely into a two-quart microwave-safe dish ensures steam escapes properly rather than turning the interior dense and rubbery. Cooking on high power for ten to thirteen minutes brings the internal temperature to 165 degrees Fahrenheit, verified via an instant-read thermometer inserted centrally. Draining accumulated grease immediately prevents the lower portion of the loaf from softening excessively during the mandatory ten to fifteen minute resting phase. Leftovers store safely in the refrigerator for three to four days and slice cleanly for sandwiches once fully chilled.
