Microwave Meatloaf

When I first got married I didn't really know how to cook. I worked full time and I will admit we ate out most of the time. We had been married well over a year when Makayla came along. I quit working a week before she was born and was a stay at home mom until this summer when I had to go back to work because my husbands hours got cut. In choosing to be a stay at home mom I was also choosing a different more frugal lifestyle, so I had to cook. At first I didn't always produce the most edible meals. My favorite blunder was the first time I made homemade chicken and noodles (under my grandmas direction). I put all my flour and sugars in big zip loc bags and stored them in the cabinet. I had one bag with about 1/2 cup flour left, so I used it up and then opened a new bag of flour and used about 1 1/2 cups of it. I thought my noodles turned out so pretty and white. I was very proud. We ate those chicken and noodles, but something wasn't quite right... have you guessed the reason why? My first 1/2 cup flour was really powdered sugar!! Can you believe I did that? Thank goodness for Quick Cooking magazine (now Simple & Delicious). Somehow I ended up with a copy and my love for cooking began. I was quickly producing meals everyone happily ate. My first recipe from the magazine was this tangy, sweet and sour microwave meatloaf. It turned out perfect every time... that is until my microwave died on me and I had to buy a new one. I've tried several times to make the recipe in my new microwave and it never turns out right, so I decided to bake it instead. It's as yummy, just not nearly as fast! I hope you enjoy this tried-and-true recipe that fueled my love for cooking :)

MICROWAVE MEATLOAF
1 egg, lightly beaten
5 TBSP ketchup, divided
2 TBSP prepared mustard
1/2 cup dry bread crumbs
2 TBSP onion soup mix
1/4 tsp salt
1/4 tsp pepper
1 pound ground beef
1/4 cup sugar
2 TBSP brown sugar
2 TBSP cider vinegar

In a large bowl, combine the egg, 2 tablespoons ketchup, mustard, bread crumbs, dry soup mix, salt and pepper. Crumble beef over mixture and mix well. Shape into an oval loaf. Place in a shallow 1-qt. microwave-safe dish. Cover and microwave on high for 10-12 minutes or until the meat is no longer pink and a meat thermometer reads 160°; drain. Meanwhile in a small bowl, combine the sugars, vinegar and remaining ketchup; drizzle over meat loaf. Cover and microwave on high for 2-3 minutes longer or until heated through. Let stand for 10 minutes before slicing.

*This is not hard to turn into an oven recipe. I placed the loaf in an oven safe dish and baked covered for 45 minutes at 350. I then poured the sauce mixture over the top and baked and additional 10-15 minutes uncovered.