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A serving of lightened-up classic meatloaf on a white plate, garnished.

Lightened-Up Classic Meatloaf

This lightened-up classic meatloaf recipe uses lean ground meat and plenty of vegetables for a healthier take on a comfort food favorite. It's flavorful, moist, and perfect for a family meal.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings 6 slices
Calories 280 kcal

Equipment

  • Skillet
  • Large Bowl
  • Loaf Pan (9x5 inch) or Baking Sheet
  • Small Bowl
  • Whisk
  • Instant-Read Thermometer

Ingredients
  

Meatloaf Mixture

  • 1.5 lbs Lean Ground Meat (lean ground turkey 93% lean or higher, or lean ground beef)
  • 1 Onion medium, finely diced
  • 3 cloves Garlic minced
  • 2 stalks Celery grated or finely diced
  • 2 Carrots medium, grated or finely diced
  • 1/2 cup Whole Wheat Breadcrumbs (or oat flour for gluten-free)
  • 1 Egg large
  • 1/4 cup Skim Milk (or unsweetened almond milk)
  • 1 tbsp Ketchup
  • 1 tsp Worcestershire Sauce
  • 1 tsp Salt
  • 1/2 tsp Black Pepper
  • 1 tsp Dried Oregano
  • 1/2 tsp Smoked Paprika

Glaze

  • 1/2 cup Ketchup (remaining for glaze)
  • 2 tbsp Worcestershire Sauce (remaining for glaze)
  • 1 tbsp Dijon Mustard

Instructions
 

Prep & Sauté

  • Finely dice the onion, celery, and carrots, and mince the garlic.
  • Heat olive oil in a skillet and sauté the diced vegetables for 5-7 minutes, then add garlic for another minute until fragrant and cool slightly.

Combine & Form

  • In a large bowl, combine the ground meat, cooled vegetables, breadcrumbs, egg, milk, 1 tablespoon of ketchup, 1 teaspoon of Worcestershire sauce, and seasonings, mixing gently until just combined.
  • Lightly grease a 9x5 inch loaf pan or shape the mixture into a freeform loaf on a parchment-lined baking sheet.

Glaze & Bake

  • Whisk together the remaining ketchup, Worcestershire sauce, and Dijon mustard for the glaze.
  • Preheat oven to 375°F (190°C) and bake the meatloaf for 30 minutes.
  • Remove the meatloaf, spread the glaze, and bake for another 20-25 minutes until an instant-read thermometer reads 160°F (71°C).

Rest & Serve

  • Let the meatloaf rest for 10-15 minutes before slicing to allow the juices to redistribute and ensure a moist result.

Notes

For best results, do not overmix the meatloaf mixture to ensure a tender texture. Resting the meatloaf after baking is crucial for a moist and flavorful outcome.