For a 1½-pound (680 g) beef meatloaf, plan on about 50 minutes in a NuWave oven set to 350°F (177°C), then check the center with a food thermometer; the exact time varies with the loaf’s thickness and your oven model. This savory loaf combines ground beef, breadcrumbs, egg, milk, and seasonings, and a simple ketchup glaze adds a tangy finish.
Ingredients
- 1½ lb (680 g) ground beef, preferably 85% lean
- ¾ cup (45 g) plain dry breadcrumbs
- ¼ cup (60 ml) milk
- 1 large egg (about 50 g without the shell), lightly beaten
- ½ cup (75 g) finely diced yellow onion
- 2 tbsp (30 g) ketchup, for the meat mixture
- 1 tbsp (15 ml) Worcestershire sauce
- 1 garlic clove (about 3 g), finely minced
- 1 tsp (6 g) fine salt
- ½ tsp (1 g) ground black pepper
- ¼ cup (60 g) ketchup, for the glaze
- 2 tsp (8 g) packed brown sugar
- 1 tsp (5 ml) yellow mustard
Instructions
- Preheat and prepare the oven. Set the NuWave oven to 350°F (177°C), following the temperature controls for your particular model. Put the 1-inch rack in the liner pan, and choose a small, shallow oven-safe pan that fits on the rack with room around it for the dome to close. The meatloaf should not touch the dome. Check your model’s instructions if you are unsure which pans are suitable. Allow about 5 minutes for preheating if your model requires it.
- Make the breadcrumb mixture. In a large bowl, stir together the breadcrumbs and milk. Let them stand for 2 minutes so the crumbs can absorb the liquid. Add the egg, onion, 2 tablespoons ketchup, Worcestershire sauce, garlic, salt, and pepper. Mix until evenly combined. This brief soak helps the crumbs hold moisture and bind the loaf without making the meat mixture overly dense.
- Mix in the beef gently. Add the ground beef and use clean hands or a fork to fold it into the seasonings just until no large streaks of egg mixture remain. Avoid kneading or squeezing it for a long time: compacted meat can bake up firm instead of tender. If the mixture feels very wet, give it another minute to absorb the milk rather than adding a large amount of extra crumbs, which can make the finished loaf dry.
- Shape the loaf. Transfer the mixture to the oven-safe pan and form an even oval about 8 by 4 inches (20 by 10 cm) and roughly 2½ inches (6 cm) high. Keep the thickness fairly consistent from end to end so it cooks evenly. Leave a little space between the loaf and the pan’s sides if possible. Wash your hands and any surfaces that touched raw ground beef before handling ready-to-eat food.
- Start cooking. Set the pan on the rack, replace the dome, and cook at 350°F (177°C) for about 40 minutes before checking progress. The shape and pan affect cooking speed, so use the time as a guide rather than relying on it as proof of doneness. Keep the oven assembled as directed by the manufacturer, and use care when lifting the hot dome or pan because both can release steam and heat.
- Mix and add the glaze. While the meatloaf cooks, stir together the glaze ketchup, brown sugar, and mustard. After about 40 minutes, carefully remove the dome and spoon or brush the glaze over the top. Replace the dome and cook for another 8 to 12 minutes, checking the meatloaf’s temperature near the end. If the top is browning quickly, check more often; the thermometer reading, not the color of the glaze, determines when the meat is safe.
- Check for safe doneness. Insert an instant-read food thermometer into the thickest part of the loaf, aiming for the center and avoiding contact with the pan. Ground beef must reach 160°F (71°C); this is the USDA FSIS safe minimum internal temperature for ground meat. If it has not reached that temperature, cook for 5 minutes more and check again. Meatloaf thickness, starting temperature, and NuWave model can shift the total time, so it may need a little longer than 50 minutes.
- Rest and slice. When the center reaches 160°F (71°C), use heat-safe tools to remove the pan and let the meatloaf rest for 10 minutes before slicing. Resting makes it easier to cut neat portions and lets the juices settle. If fat has collected around the loaf, carefully drain it before serving. Slice with a sharp knife and serve warm.
Tips
- Choose a moderately lean beef. An 85% lean blend gives the loaf enough fat for a moist texture without producing as much grease as a fattier blend. Very lean beef can work, but the result may be firmer; do not compensate by packing the mixture tightly.
- Keep the loaf a consistent thickness. A tall, narrow mound takes longer to cook through than the dimensions listed here, while a very flat loaf may finish sooner and dry out. Shape it evenly, and start checking its temperature around the 40-minute mark.
- Adjust the binder if needed. Plain panko can replace the dry breadcrumbs in the same volume, though its larger flakes can give the texture a little more openness. If using seasoned crumbs, reduce the salt to ½ teaspoon or less and taste the cooked mixture only after it is fully safe to eat.
- Use a thermometer and handle the dome safely. A browned top or clear-looking juices do not confirm that ground beef has reached a safe temperature. Keep your face and hands away from escaping heat when opening the oven, and follow the appliance manual for handling its hot parts.
Serving Suggestions
Serve slices with mashed potatoes, roasted potatoes, or buttered noodles to make a familiar, filling plate. Green beans, peas, steamed broccoli, or a crisp green salad add a fresh contrast to the savory glaze. Spoon any sauce from the pan over the slices only if it has not been in contact with raw meat juices; otherwise, discard it or heat it thoroughly before serving. For sandwiches, let a slice cool slightly and tuck it into toasted bread with lettuce, pickles, or a little extra ketchup.
Variations
For a slightly richer loaf, replace up to half the ground beef with ground pork, keeping the same total amount of meat. Because this is still a ground-meat mixture, cook it to 160°F (71°C) at the center. For a sharper flavor, use Dijon mustard in the glaze instead of yellow mustard, or add 1 teaspoon (5 ml) of vinegar to make it tangier. You can also stir ½ cup (50 g) of finely grated carrot into the meat mixture; it adds a mild sweetness and moisture, so dice or grate it finely to help it cook evenly.
To make the recipe without Worcestershire sauce, substitute 1 tablespoon (15 ml) soy sauce. The loaf will taste saltier and less tangy, so consider reducing the added salt slightly. For a gluten-free version, use certified gluten-free breadcrumbs and check the labels on the Worcestershire sauce and other packaged ingredients. These swaps change the seasoning or texture somewhat, but the same internal-temperature target applies.
Storage and Reheating
Refrigerate cooked meatloaf within 2 hours of cooking, storing slices or the remaining loaf in a shallow, airtight container. It keeps for 3 to 4 days in the refrigerator. For longer storage, wrap it well and freeze for up to 3 months for best quality; thaw it in the refrigerator rather than on the counter. Keep raw meat and its juices separate from cooked portions during preparation and storage.
For a single slice, cover it and reheat in the microwave in short intervals, turning or repositioning it as needed. In the NuWave oven, place slices in an oven-safe dish, cover loosely if appropriate for the dish and appliance, and heat until hot throughout. Reheat leftovers to 165°F (74°C), checking the center with a thermometer. A little water or extra ketchup in the dish can help prevent the surface from drying, but it does not replace the temperature check.
Frequently Asked Questions
How long does a 1-pound meatloaf take in a NuWave oven?
A 1-pound loaf will usually take less time than this 1½-pound recipe, but the shape and pan matter as much as weight. Begin checking it around 30 to 35 minutes at 350°F (177°C), then continue in short increments until the center reaches 160°F (71°C). A thin, wide loaf may finish sooner than a compact one.
Can I cook meatloaf directly on the NuWave rack?
It is better to use an oven-safe pan or tray that fits on the rack. Raw meatloaf is soft and can sag through rack openings, and drippings need to be contained. Keep the pan small enough to leave space around it for the oven’s airflow, and make sure the dome closes without touching the food.
Should I cover the meatloaf while it cooks?
For this recipe, cook it uncovered so the top can brown and the glaze can set. If the top is becoming too dark before the center is done, check the temperature and use an appliance-safe cover only if your NuWave manual allows it and it will not obstruct airflow or contact the heating element. Continue cooking until the center reaches 160°F (71°C).
Why is my meatloaf still pink after cooking?
Color alone is not a dependable way to judge whether ground beef is safe. Some fully cooked meat can retain a pink tint, while meat that looks brown may still be undercooked. Check the thickest part with a food thermometer and serve only when it reaches 160°F (71°C).
Can I prepare the meatloaf ahead of time?
You can mix and shape it, cover the pan, and refrigerate it for up to 24 hours before cooking. Keep it refrigerated, and do not leave raw meat at room temperature while the oven heats. A chilled loaf may take longer than the stated estimate, so rely on the thermometer and confirm 160°F (71°C) before serving.
Can I cook frozen meatloaf in the NuWave oven?
This recipe is written for a fresh or refrigerated, uncooked loaf, not a frozen one. A frozen center can make the outside overcook before the middle is safely done, and it is harder to estimate the cooking time. Thaw the loaf in the refrigerator first, then cook it as directed and verify 160°F (71°C) at the center.
Related
- Kilo Cupcakes Recipe: A Reliable Big-Batch Vanilla Bake
- Kimchi Milkshake Recipe: A Tangy-Sweet Blender Drink
- Kinder Brownies Recipe with Fudgy Chocolate Centers
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).