Whirlpool's Vintage Method For Meatloaf That's Ready In Under 25 Minutes

Whirlpool has been at the forefront of the microwave industry since it first introduced home models in the late 1960s. The popularity of microwaves really took off in the next two decades, and Whirlpool even published recipe books to help home cooks get the most out of their new appliances. Those books included recipes for dishes you may never have considered cooking in a microwave, including a meatloaf that takes less than 25 minutes to make.

Whirlpool published its "Micro Menus Cookbook" in 1979, and it features an entire section on beef dishes. Alongside recipes for corned beef brisket and pot roast is one simply titled "meatloaf." That said, this section barely qualifies as a recipe since it merely tells you to mix beef with unspecified liquid, dry breadcrumbs, and unspecified seasonings. Most of the detail is instead devoted to explaining how to cook the meatloaf in the microwave.

Per the instructions, you can prepare this microwave meatloaf in a single loaf pan, a ring mold, or as individual loaves. Six individual loaves take just 10 minutes to cook, while the loaf pan method ranges from 20 to 22 minutes. Cover the meatloaf in wax paper and then cook at medium-high, turning the dish halfway through — seemingly predating microwaves turntables. The instructions add that if a corner starts browning too much that you should cover it with some foil pinned down by toothpicks, a surprising suggestion given everything we know about putting foil in microwaves.

Tasting Table once confronted this idea head on by asking if you should microwave meatloaf. Our conclusion at that time was that you could, but maybe you shouldn't. One Redditor described his mother's microwaved meatloaf as a "war crime," but it wasn't clear whether the problem was the recipe itself (which used steel-cut oats) or the microwave preparation. Because microwaves can heat food unevenly, a dense loaf of beef can be cooked on the outside while the center is still undercooked. That's why smaller loaves and ring-shaped meatloaves can cook more evenly, and some recipes recommend putting a hole in the center for an even cook.

Since a conventional microwave won't brown the exterior the way an oven does, the meatloaf may look pale and grey rather than browned. Thus, released juices and fat may be collected around the loaf, resulting in an unappealing presentation. That said, many who have tried microwaved meatloaf recipes really enjoy them. "It really was just as good as when I've cooked it in the oven," said one forum poster (via Chef Success). Some have found microwave meatloaf too dry, while others using the same recipe found it very moist. The difference in texture may depend on the shape and depth of the dish you use — and the power of your microwave.

There are plenty of ways to elevate a meatloaf, and that holds true for microwave versions as well. You may need to adjust your cooking time, but if you use a thermometer to monitor the temperature throughout, you should still be able to make a tasty meatloaf when you're pressed for time.