Microwave Glazed Meatloaf Recipes

GLAZED MEATLOAF II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a small bowl, combine ketchup, brown sugar, 1 tablespoon lemon juice and dry mustard until smooth.
• In a large bowl, combine ground beef, shredded bread, onion, egg, bouillon, 3 tablespoons lemon juice, and 1/3 cup of the ketchup mixture until well mixed. Form into a loaf and place in a 9x5 inch loaf pan.
• Bake 1 hour. Pour off fat. Pour reserved ketchup mixture over loaf. Bake 10 minutes more.

GLAZED MEATLOAF I

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a small bowl, combine the ketchup, brown sugar, 1 tablespoon lemon juice and mustard powder.
• In a separate large bowl, combine the ground beef, bread, onion, egg, bouillon, remaining lemon juice and 1/3 of the ketchup mixture from the small bowl. Mix this well and place in a 5x9 inch loaf pan.
• Bake at 350 degrees F (175 degrees C) for 1 hour, drain any excess fat, coat with remaining ketchup mixture and bake for 10 more minutes.

MICROWAVE MEATLOAF

Steps:

• Combine first 8 ingredients in a bowl and mix with hands until well mixed.
• Pat into a 9 x 5 loaf pan.
• Cook in microwave on full power 6 minutes.
• While cooking for the first 6 minutes, combine sauce elements into small bowl and whisk until mixed. At the end of the first 6 minutes pour sauce over the loaf and continue cooking for an additional 5-7 minutes. (For a firmer loaf. decrease tomato sauce to 6 ounces).

QUICK MICROWAVE MEAT LOAF

Steps:

• In a small bowl, combine the tomato sauce, brown sugar and mustard; set aside. In a large bowl, combine the egg, onion, cracker crumbs, salt, pepper and 3/4 cup of the sauce mixture. Crumble beef over mixture and mix well., Shape into a uniform round loaf in a greased microwave-safe 9-in. pie plate. Cover with waxed paper. Microwave on high for 15-17 minutes or until meat is no longer pink and a thermometer reads 160°, turning dish a quarter turn every 5 minutes. Drain; top with remaining sauce mixture. Let stand for 5 minutes before slicing.

MICROWAVE MUSHROOM MEATLOAF

Steps:

• Mix ground beef, egg, mushrooms, onion, whole-wheat crackers, and salt together in a bowl. Mold into a ring on a microwave-safe dish. Spread ketchup on top. Cover with parchment paper.
• Cook in the microwave until beef is no longer pink in the center, 5 to 8 minutes. Drain off any fat. Cover and let sit for 5 minutes before serving.

EASY MICROWAVE MEATLOAF

Steps:

• In small bowl, combine tomato sauce, brown sugar, and mustard. Set aside.
• In large mixing bowl, combine eggs, onion, cracker crumbs, ground beef, salt, and pepper.
• Add 1/2 cup of tomato sauce mixture and stir thoroughly.
• Place meat mixture in glass ring mold, or 2-quart microwave-proof round casserole.
• Pour remaining sauce over top of meat. Cooked, uncovered, on high, 12 to 14 minutes.
• Let stand, covered, 5 to 10 minutes before serving.

CHILI GLAZED MEATLOAF

Steps:

• Mix all of the ingredients together with 1/2 cup (125 mL) of VH® Sweet Thai Chili Sauce, reserving the other half for the glaze.
• Place loaf pan on a baking sheet, pack mixture into loaf pan. Spread remaining chili sauce over the meatloaf.
• Cook in a 350°F (175°C) oven for 1 1/2 hours, or until a meat thermometer reads 160°F (70°C).

MICROWAVE GLAZED MEATLOAF

Steps:

• 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.

MICROWAVE MEATLOAF

Steps:

• Gather the ingredients.
• In a small microwave-safe bowl, combine oil, onion, and garlic; cook 3 to 4 minutes on high until soft.
• Combine with oats, 1/2 the tomato sauce, thyme, marjoram, garlic salt, pepper, and egg in a large bowl. Mix in meat with your hands. Gently shape into an 8x4 inch loaf.
• Place into a 9x5 inch glass loaf pan, making sure the meat mixture doesn't touch the sides of the pan. Cover pan with microwave-safe waxed paper. Microwave at high power for 5 minutes, then carefully siphon off the juices using a turkey baster .
• Combine brown sugar, Worcestershire sauce and mustard with remaining tomato sauce. Spoon this mixture over the meatloaf, making sure to evenly coat top and sides.
• Return pan to the microwave, rotating one-half turn. Cover pan with microwave-safe waxed paper and cook at 50% for 15 to 20 minutes or until an instant-read meat thermomete r inserted in the center of the loaf registers 160 F.
• Cover with foil and let stand 5 minutes on a solid surface before serving. (The temperature of the meatloaf will rise about 10 degrees during standing time.)
• Serve and enjoy!