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4-6 servings
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Ingredients (7)

  • 1 1/2 pounds ground beef, crumbled
  • 3 cups soft bread crumbs
  • 2 large eggs
  • 1/4 cup milk
  • 1/4 cup chopped onion
  • 1/2 teaspoon salt
  • 3/8 teaspoon pepper


If you’ve never been persuaded that standing time is important in microwave cooking, try a simple test the next time you zap a meatloaf. Put a meat thermometer in the meatloaf when you take it out of the oven, and leave it there throughout the prescribed standing time. (Usually that’s about five minutes.) You can actually see the thermometer rise as the meatloaf finishes baking — out of the oven. Standing time (sometimes called carry-over cooking) means that some cooking continues even though the energy source has been turned off. Here’s a recipe for your test.


  1. 1Combine all ingredients in a medium bowl. Shape the mixture into a loaf and place in an 8-by-4-inch microwave-safe loaf dish.
  2. 2Microwave with 650 watts, rotating dish once during cooking, until meatloaf is firm and temperature in center is 145 degrees, 13 to 18 minutes.
  3. 3Let meatloaf stand, covered with wax paper, for 5 minutes before serving. If desired, garnish with ketchup and parsley.
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