Because You Make It In The Microwave
Years ago I asked our soon-to-be son‑in‑law Nate if he liked meatloaf. He misunderstood and said, “Yeah, I really like his music.” I was telling him what we were having for dinner. Later he admitted he never cared for meatloaf until he tasted mine. Not all meatloaf is created equal—this version is quick, reliable, and surprisingly good.
This microwave meatloaf is ready in about 20 minutes when the ground beef is defrosted. It’s a practical, homey recipe that’s perfect for busy weeknights and working parents who need a fast, satisfying meal.
You Are Just Twenty Short Minutes From A Warm Nostalgic Meal
I was an early fan of microwave ovens; they were the Instant Pot of my parenting years. When microwaves first became common, manufacturers encouraged people to cook and bake with them and included cookbooks full of adapted recipes. Today many microwaves are underused—reserved for popcorn and reheating. But a microwave can do much more, including a moist, flavorful meatloaf in minutes.
Make A Marvelous Meatloaf In Minutes
This easy meatloaf uses a pound of ground beef and simple pantry staples. Mix the ingredients, shape into a round loaf, and cook in a glass pie dish—the round shape promotes even microwave cooking. Press a shallow crater in the center so the loaf cooks uniformly.
Cover the dish with plastic film and microwave on high for about 12 minutes. Microwaved meatloaf won’t look like an oven‑baked version, but it will be cooked through when it feels firm to the touch. Microwaves vary, so you may need an extra minute or two—avoid overcooking to keep the meatloaf moist.
A Great Glistening Glaze On The Meatloaf For The Win
While the loaf cooks, whisk together the glaze right in the mixing bowl: ketchup, brown sugar, and a touch of dry mustard. Spoon the glaze over the cooked meatloaf, covering every inch, then return the loaf to the microwave uncovered for 2–3 minutes to set the glaze.
I cut the finished meatloaf into six wedges. The interior stays juicy and holds together well—no crumbling, just tender slices. This makes enough for two meals for a couple, and leftovers reheat beautifully in the microwave.
Store leftovers in a microwave‑safe dish with a tight lid. Like many comfort dishes, the flavors meld and often taste even better the next day. Serve slices on bread or a bun for an easy sandwich.
Superb Sides To Go With Your Marvelous Meatloaf
Pair the meatloaf with quick oven or stovetop sides. Boiled and buttered baby potatoes are a classic, or roast frozen sweet potato fries or tater tots while you mix the meatloaf. A boxed macaroni and cheese or a fast packaged side can complete the meal without fuss. Frozen or canned vegetables heat up in minutes and round out a speedy, balanced dinner.
Why Homemade Food Is Always Better Than Fast Food
Home cooking wins for many reasons:
- You control the ingredients and can avoid unwanted additives.
- Meals are served hot and fresh rather than getting cold in transit.
- Less disposable packaging and household waste.
- Generally more economical than takeout.
- Simple recipes mean easy, quick cleanup.
- Cooking at home lets you add personal touches and care to every dish.
Marvelous Microwave Meatloaf
A quick, juicy, and delicious meatloaf with a tangy glaze—ready in about 20 minutes.
5 minutes
15 minutes
20 minutes
Ingredients
- 1 pound ground beef (about 85% lean)
- 3/4 cup quick oatmeal (not instant)
- 1 egg
- 1/3 cup water
- 1/2 cup ketchup (for the meat mixture)
- 1 Tbsp instant minced onion
- 1/2 tsp garlic powder
- 1 tsp seasoned salt
- 1 tsp seasoned pepper, or to taste
Glaze
- 1/2 cup ketchup
- 3 Tbsp brown sugar
- 1 tsp dry mustard, or to taste
Instructions
- In a bowl, combine the ground beef, instant minced onion, egg, water, quick oatmeal, 1/2 cup ketchup, seasoned salt, seasoned pepper, and garlic powder. Mix until evenly combined.
- Shape the mixture into a round loaf and place it in a microwave-safe glass pie plate or similar dish.
- Use your fingers to form a shallow crater in the center of the loaf to promote even cooking.
- Cover the dish with plastic film.
- Microwave on high for about 12 minutes. Check for firmness; add a minute or two if needed but avoid overcooking.
- While the meatloaf cooks, mix the glaze: 1/2 cup ketchup, 3 tablespoons brown sugar, and 1 teaspoon dry mustard. Stir until smooth.
- Remove the meatloaf from the microwave, spread the glaze evenly over the surface, and return it to the microwave uncovered for 2–3 minutes to set the glaze.
- Slice into wedges to serve. Leftovers keep well and reheat in the microwave.
Do you have a go‑to quick meal trick? I’d love to hear your ideas. If this recipe fits your style, please share it on your social accounts—I’d appreciate it. Love, GB (Betty Streff)