I think almost everyone needs this Tasty Meat Loaf in the Microwave recipe right about now. It’s that time of year when many of us avoid turning on the oven. It makes me sad, but it’s reality.
Sometimes I “squeeze in” some baked goods on Saturday morning before we leave the house to go camping. My logic? We’re leaving, so an increase of a few degrees to an empty house doesn’t matter. (The fish in our aquariums like the warmer temps and our chinchilla is downstairs in the cooler basement.) But making something in the oven for an hour or more, and then having our air conditioner work harder than it already is these days, is not an option. However, I still want a hot meal for us most evenings. This meatloaf recipe that’s made in the microwave is a great solution.
I’ve been making this recipe for many years. Still, Mr. GFE always is so surprised when we sit down to dinner in the summer and I present him with this meatloaf. He gives me a quizzical look that says “How did you make this meatloaf without me knowing it?” He asks this question because there are no tantalizing smells coming from the kitchen for an hour or more as is usually the case with meatloaf.
While this recipe is a definite winner during the summer, I actually make this Tasty Meatloaf in the microwave year round. It’s not only an energy saver; it’s also a time saver. In fact, I just took one to Mom and Dad last week. As a side dish, I made a French Fry version of the Quick and Easy Pan-Baked Potatoes, which are also made in the microwave. And I took them Chocolate Beer Muffins for dessert.
I made another Tasty Meatloaf in the microwave for the two of us early this week. We each had a piece with our dinner and the rest went to my support group for our shared potluck at our monthly meeting the following night. This recipe is a favorite of the group—even of those who usually hate meatloaf! In less than 20 minutes, you can have this tasty meatloaf on your dinner table with almost no extra heat added to your kitchen—enjoy!
Tasty Meatloaf in the Microwave Recipe
Meatloaf is classic comfort food and this delicious microwave version ensures it's on your table so much faster! Please do not omit the topping; it comes from a Southern Living recipe and really makes this meatloaf special. If you don’t use a lean meat, there may be too much fat, some of which you can drain off. (Although you'll need to be careful not to drain off too much because the meatloaf will need some for moisture, plus it’s not all fat, it’s also liquid from the other ingredients.) Bread crumbs (or another “filler” ingredient) definitely make for a tastier meatloaf, but they are not really necessary. The egg, ground meat, fat content, and milk (if used) all allow binding and add enough flavor. Truthfully, I make this meatloaf slightly different each time. For example, when I use almond flour, I add no milk at all, as the liquid is not really needed. However, I do use milk when I include bread crumbs; the liquid is needed in that case. If I have gluten-free bread on hand and I’m serving more than just the two of us, I may use a couple of slices of gluten-free bread torn into pieces (without measuring) and I may add the second egg as extra liquid and protein to balance the extra bread. Using ketchup in both the meatloaf itself and in its topping is my favorite way, but tomato sauce can be used as indicated. Ketchup is more flavorful though; you can choose a healthier brand. Always ensure the ketchup is gluten free; there are a few that are not. I use a standard-size Pyrex loaf pan most often, but don’t get hung up on the loaf factor. You can use any microwaveable dish (e.g., casserole dish); just adjust cooking time if needed. Leftovers make terrific sandwiches; you can even fill corn tortillas with slices or chunks of leftover meatloaf, adding cheese, and more.Tasty Meatloaf in Your Microwave
Ingredients
Topping
Instructions
Notes
saretta says
How clever that you cook it in the microwave!
Shirley says
Hi Saretta–I’ve never gone totally crazy over my microwave and cooked turkey breasts or anything like that (although people do it seems), but meat loaf works really well in the microwave. I appreciate the time and heat savings and the taste is the same as if one had cooked it in a conventional oven. 🙂
Shirley
Lexie says
Oh, now THAT is comfort food.
Shirley says
Hi Lexie–Yes, it is! Thanks, dear. 🙂
xo,
Shirley
glutenfreeforgood says
Although I don’t own a microwave, you have inspired me to make meatloaf once again. I can’t even remember the last time I made meatloaf. I’ll have to use a plain old oven, but the thought of a meatloaf sandwich on gluten-free teff bread is motivation enough to bring back this classic dish. =) Comfort food, indeed! Your comment about making this dish different every time is the great thing about it. I like adding green chiles or diced jalapenos and lots of garlic. The possibilities are endless. Thanks for the inspiration, Shirley!
Melissa
Shirley says
Melissa–Meatloaf sandwiches are quite good! I still haven’t had teff in any form, but it sounds great. Yep, you can go crazy with the ingredient possibilities … I love that! 🙂
xo,
Shirley
Alisa Fleming says
Looks delish! My husband still hates the very idea of meatloaf (says his mom’s growing up was horrible), so I’ve actually never made meatloaf! One of these days.
Shirley says
Alisa–It is really hard to get past bad experiences with foods. My husband has a few dishes like that which he just steers clear of. Sometimes I reinvent them with another name and in another form. Meat loaf might become a “flattened” casserole. Add mashed potatoes to the top and he’ll never recognize what it is! 😉
Shirley
Jeanette says
I would never think to microwave a meatloaf – I always thought it would make food come out gray and unevenly cooked, but you have proven otherwise. Very clever.
Shirley says
Hi Jeanette–I suppose it depends on the dish. I agree that usually the thought of microwave meals doesn’t make one jump up and down with joy. I know I do not eat any frozen microwave meals although I used to eat them for lunch before going gluten free. (I was very naive about what eating healthy meant back then.) With the rotating glass plate, this meat loaf works well though. I imagine the fact that it’s dense and uniform in shape might help, too.
Shirley
Fatcat says
It sounds great! I will try this this week!
Shirley says
Hi Dana–Thanks! I hope you all enjoy it. Microwaves differ a bit, so after you figure out how long it takes to cook this first one, you can use that time allotment when you make it again. 🙂
Thanks so much re: blog design! Will be making a few more changes, too.
Shirley
Debra says
Made this tonight. I used lean ground turkey and the only challenge was knowing if it was done. It was so moist and soft that the turkey almost didn’t look cooked. I will say that there is only one piece left over, so the boys (one GF, one not) must have liked it! I used two slices of Rudi’s GF bread, two eggs (one large and one smaller…from our chickens!) and all the other measurements called for. Next time, I’ll try less liquid or almond meal and none. GF son requested ground beef next time. So, we’ll see! Love to hear what other people’s experiences are!
Shirley says
Hi again, Debra!–You will learn from experience when different versions will done. I usually just take a spatula and split the loaf in the middle while it’s still in the pan to see if it’s done. Doing so makes it cook faster if it not’s done yet, too. Using different meats and different ingredients definitely affects cooking time, too much moisture, etc. Once you’ve done it successfully, just make notes and stick with it. You’ll get so you can tell pretty quickly if it’s done or how much longer you need to cook it. So gla dit was a hit with your family. Woohoo on having your own chickens and eggs! 🙂 Ground beef will produce more fat/grease, of course, but you can pour some of it off (but not all–you need some of it for its moisture) pretty easily most of the way through cooking and then cook a little longer. Thanks for taking the time to comment and share your experience!
Shirley
Fatcat says
PS: I like your new blog design.
Carol, Simply...Gluten-free says
Mmmm, now I am craving meatloaf – specifically a meatloaf sandwich thanks to you and Melissa! I never thought of making meatloaf in the microwave – will have to try it out! Thanks for the recipe and for making me hungry 🙂
xo,
c
Shirley says
Hi Carol–So many of us enjoy a meatloaf sandwich it seems! 🙂 I think you’ll be pleasantly surprised when you cook a meatloaf in the microwave. 😉 Oh, and you make me hungry each and every time I visit your blog. Usually I leave with major cravings!
xo,
Shirley
Kalyn says
I love the idea of making meatloaf in the microwave! I’m a meatloaf fan but usually I’m too impatient to wait for it to cook.
Shirley says
Hi Kalyn–I hope you enjoy it! I love that I can make this meatloaf recipe so quickly … for us or to give to others. 😉
Shirley
Heidi @ Adventures of a Gluten Free Mom says
Brilliant idea Shirley, I never even considered making meatloaf in the microwave! This would also be great for making several up ahead of time to store in the freezer for those super busy nights…just thaw it in the fridge the night before and pop it in the nuker right before dinner. Would go great with my “eventually instant” mashed potatoes! 😀
Shirley says
Hi Heidi–Thanks, dear! Yes, it would be great to make up some ahead. I’ve made two back to back before. Well, I say back to back, but I actually gave my microwave some cool-down time. Microwave ovens do get hot. Yep, this meat loaf would make a great combo with your potatoes recipe! 😉
xo,
Shirley
Alta says
I LOVE LOVE LOVE meatloaf. Cool that you did it in the microwave! I prefer using almond flour in mine – no grain, and it keeps it moist. I don’t think I knew you had a chinchilla. How cool!
Shirley says
Hi Alta–I like using almond flour, too, and more often than not, I don’t add any bread or bread-like “filler.” The eggs, onions, etc. are enough for me.
Yes, Balashi is a cute fellow! Very mischievious and playful. 😉
Shirley
InTolerantChef says
That topping sure does sound good, I don’t think I’ve made a meatloaf for years, I’ll have to give it a try.
Shirley says
Hi InTolerant Chef–The topping does make this meatloaf special … that sweet ‘n sour type effect. 😉 Hope you enjoy the recipe!
Shirley
David Kerr says
I found this recipe tonight while searching for a gluten free microwave meat loaf recipe. Everyone here loved it. I used 600g of heart smart beef mince (in USA, about one and a third pounds of very lean ground beef) and all low salt sauces. I used an 8 inch square Pyrex dish and cooked it for 5 minutes on high, then stirred it, pressed it down, added the topping and gave it another 7 minutes on 80% power (using a 1200w microwave) as a way to get more even cooking. Next time (and there will be a next time) I’ll try 4 minutes and 8 minutes the same way. Great recipe. Thank you.
Shirley says
Welcome to gfe, David! I’m so happy to hear about your success. 🙂 It’s always been one of my favorites. I appreciate the reminder about it as it occasionally falls out of my dinner menu rotation and that’s a shame when that happens. 😉 I appreciate you sharing how you adapted the recipe to work for an 8×8 pan also. Thanks so much!
Shirley
Rhonda says
Waiting for a new stove to be delivered today, between 3 and 7:00 they say. I had planned to cook meatloaf, so I just looked up microwave meatloaf, wondering if it was possible. Your recipe sounds great and I was encouraged by the comments. So that’s what’s for dinner tonight! Can’t wait.
Shirley Braden says
Rhonda–Woohoo! I hope you love this meatloaf as much as we do and congrats on the new stove. I finally got one last summer and I have enjoyed it.
Shirley