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Skinny Meatloaf

Looking for a deliciously healthy and quick dinner? This Skinny Meatloaf recipe offers a light, flavorful alternative to traditional meatloaf. Made with lean ground beef, homemade whole wheat bread crumbs, and egg whites, it’s low in calories but packed with taste. The addition of a sweet ketchup glaze ensures a rich, satisfying flavor without the guilt. Each serving contains only 214 calories and 5 grams of fat, making it a great choice for a lighter meal. Plus, any leftovers are perfect for sandwiches the next day.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 People
Course: crockpot recipes, meat recipe
Cuisine: American
Ingredients Method

Ingredients
  

  • Ingredients for Meatloaf:
  • 1 pound 96% extra lean ground beef
  • 1½ slices whole wheat bread crusts removed
  • 1 cup chopped onions
  • 2 egg whites or 1 large egg
  • 3 tablespoons ketchup
  • 1 tablespoon spicy brown or yellow mustard
  • 1 tablespoon Worcestershire sauce
  • ¼ teaspoon salt
  • Freshly ground black pepper to taste
  • Ingredients for Topping:
  • ¼ cup ketchup
  • 1 tablespoon spicy mustard or yellow mustard
  • 2 teaspoons packed brown sugar

Method
 

  1. Preheat the oven to 350°F (175°C) and line a baking sheet with foil. Set aside.
  2. In a large mixing bowl, add the ground beef.
  3. To prepare the bread crumbs, remove the crust from the bread slices, break the bread into pieces, and pulse in a blender or food processor until the bread is finely crumbled.
  4. Add the homemade bread crumbs, onions, egg whites, ketchup, mustard, Worcestershire sauce, salt, and freshly ground pepper to the ground beef. Mix everything together by hand until well combined.
  5. Shape the mixture into a loaf by hand and place it on the prepared baking sheet. The loaf should measure about 12 inches by 4 inches.
  6. In a small bowl, combine the topping ingredients: ketchup, mustard, and brown sugar. Mix well, then spread evenly over the top of the meatloaf.
  7. Bake for 55 minutes, then remove from the oven and let rest for at least 10 minutes before slicing.
  8. Cut the meatloaf into 10 slices. This recipe yields 5 servings, with 2 slices per serving.