Okay, so I know you read the title and are thinking "you can't make good meatloaf in the microwave!" Aaaah but you can and here it is.
1 lb ground chuck or ground round
1 onion finely diced
1 tsp Paul Prudhomme's Poultry Seasoning
pinch salt
pinch of black pepper
1/2 tsp garlic powder
1 tsp minced fresh parsley (or dried if need be, but use 1/2 tsp if dried)
1/8 cup freshly grated Parmesan cheese
1/4 c Gluten free cracker crushed, or Gluten Free Italian bread crumbs or crushed saltine crackers
1/2 cup spaghetti sauce (I use Meir Glen Garden Vegetable)
1 egg
Mix all the ingredients together well in a microwave safe - oven safe pyrex dish. Shape mixture into a ring, forming around the outside edge of the bowl. Microwave 7 minutes. Remove and squirt ketchup over the top. Microwave another 7-8 minutes. To finish you can place in the oven or under a low broiler for a crunchier top. When finished cooking, the fat from the beef will pool in the center hole of the ring and you can use a turkey baster to remove it or simply mop it up with paper towels.
What I love is that this is so fast and the shape allows you to remove the fat, which otherwise would absorb back into your meatloaf and make it all greasy. bleck!
So yummy with mashed potatoes and green beans or your veggie of choice. This also makes great meatloaf sandwiches the next day cold and freezes really well. You can make this gluten free by simply using Gluten Free Crackers for your bread crumbs. It double and triples really well, just be sure to increase your cooking time.
