Microwave Vegetarian Meatloaf Recipes

VEGETARIAN MEATLOAF

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 5x9 inch loaf pan.
• In a bowl, mix 1/2 the barbeque sauce with the vegetarian burger crumbles, green bell pepper, onion, garlic, bread crumbs, Parmesan cheese, and egg. Season with thyme, basil, parsley, salt, and pepper. Transfer to the loaf pan.
• Bake 45 minutes in the preheated oven. Pour remaining barbeque sauce over the loaf, and continue baking 15 minutes, or until loaf is set.

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).

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.

MICROWAVE MEATLOAF

Steps:

• Mix first five ingredients.
• Shape into round loaf in microwave safe dish [I use a glass pie plate].
• Zap on High 12 minutes, or until cooked through.
• Let stand 5 minutes, then brush with remaining barbeque sauce.
• Note -- I like to add Italian seasoning, and change the barbeque sauce to spaghetti or pizza sauce. You can also add shredded cheese.

MICROWAVE MEAT LOAF

Steps:

• In a large bowl, combine the first five ingredients. Add seasonings; mix well. Crumble beef over mixture and mix well. Pat into a 9x5-in. microwave-safe dish. Combine the soy sauce and honey; spread over loaf. Cover and microwave on high for 18-1/2 minutes or until meat is no longer pink and a thermometer reads 160°, turning dish a quarter turn every 10 minutes; drain. Let stand 5 minutes before slicing.

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 VEGETARIAN MEATLOAF

Steps:

• Saute the mushrooms, pepper, onion and garlic in the canola oil until all are soft. Set aside to cool slightly.
• Combine tomato sauce, honey, brown sugar and mustard. Set aside.
• In a large bowl, combine the eggs and milk. Add the breadcrumbs, the mixture should look like a thick paste.
• To the paste, add the veggie crumbles, rice, sauteed vegetable mixture, salt, pepper, steak seasoning mix, and half the sauce mixture. Combine well.
• Spread the mixture in a greased, 8 inch square glass baking dish. Pour the remaining sauce mixture on top and spread evenly.
• Microwave the meatloaf on high for 14 minutes, checking after about 10 to compensate for different ovens. The edges should be somewhat brown and firm with most of the sauce on top looking thick and a bit dry. Allow to cool for 5-10 minutes. Enjoy!