Mug Meatloaf

Try this recipe for Mug Meatloaf for a quick and easy weeknight meal for one
Mug Meatloaf

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Mug Meatloaf

Meatloaf in the microwave?! We know it sounds strange, but this meatloaf in a mug will satisfy those comfort food cravings, and can be made in less than 10 minutes.

4
Servings
352
Calories Per Serving
Deliver Ingredients

Ingredients

  • egg
  • 3/4  Cups  tomato juice
  • 1/4  Cup  chopped spring onion
  • 1/4  Cup  chopped carrot
  • 1  Tablespoon  dried onion soup mix
  • 1  Pound  ground beef
  • 1/4  Cup  ketchup
  • Cooking spray, as needed

Directions

In a mixing bowl, combine all the ingredients, except the ketchup,  and mix to combine. Spray 4 mugs with non-stick cooking spray. Divide the meat mixture into four portions. Shape into a large meatball. Drop 1 meatloaf into each mug, and cover with plastic wrap. Place the mugs onto a plate to catch any mess, and microwave on 70 percent power for 11 minutes. Cook at 30 second intervals until the meatloaves are cooked through. Divide the ketchup among the meatloaves, and serve.

Nutritional Facts

Total Fat
19g
27%
Sugar
5g
6%
Saturated Fat
7g
29%
Cholesterol
109mg
36%
Carbohydrate, by difference
9g
7%
Protein
34g
74%
Vitamin A, RAE
14µg
2%
Vitamin B-12
4µg
100%
Vitamin C, total ascorbic acid
13mg
17%
Calcium, Ca
36mg
4%
Folate, total
19µg
5%
Iron, Fe
4mg
22%
Magnesium, Mg
33mg
10%
Niacin
5mg
36%
Pantothenic acid
1mg
20%
Phosphorus, P
294mg
42%
Selenium, Se
22µg
40%
Sodium, Na
508mg
34%
Water
119g
4%
Zinc, Zn
8mg
100%

Meatloaf Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Meatloaf Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.

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