1/2 cup chopped onion
1 can (soup can size) tomato sauce
about a cup or so of Italian seasoned bread crumbs
drizzle of red wine
Mix all that up in a big mixing bowl (yuck, I know), then arrange it in a big ring on a plate (leaving a large donut hole in the middle), nuke the heck out of it--like 10 minutes.
I've done meatloafs where you bake them in the oven and seriously, this one turns out just as well, or maybe even a little better because it doesn't get dried out. It may not be quite as pretty as an oven-baked meatloaf, but it takes just a fraction of the time.
I love America, so I serve it with a side of home-made mashed potatoes and that bag of mixed vegetables you get in the frozen section (peas, corn, cubed carrots, green beans).