In a large bowl, combine the egg, 2 tablespoons ketchup, mustard, bread crumbs, dry soup mix, salt and pepper. Crumble beef over mixture and mix lightly but thoroughly. Shape into an oval loaf.
Place in a shallow 1-qt. microwave-safe dish. Cover and microwave on high for 7-8 minutes; let rest 5 minutes. Microwave 1-3 minutes longer or until no pink remains and a thermometer reads 160°; drain.
Meanwhile in a small bowl, combine the sugars, vinegar and remaining ketchup; drizzle over meat loaf. Cover and microwave on high for 2-3 minutes longer or until heated through. Let stand for 10 minutes before slicing.