Healthy Eating Healthy Eating Healthy Eating Healthy Eating Healthy Eating

Make use of our diverse array of nutritional recipes and video tutorials with over 130 healthful meals, appetizers, and desserts to choose from.

Basic Meatloaf

Basic Meatloaf

While meatloaf purists focus on the meat, we like to look at meatloaf as a way to pack extra veggies and whole grains into a meal, as we do in this healthy, classic meatloaf recipe.

Ingredients

  • 1 large onion, cut into 2-inch pieces
  • 1 large green bell pepper, cut into 2-inch pieces
  • 2 large stalks celery, cut into 2-inch pieces
  • 1 tablespoon extra-virgin olive oilor canola oil
  • 5 tablespoons ketchup, divided
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon whole-grain mustard
  • 2 teaspoons paprika
  • 1 teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground pepper
  • 1 large egg, lightly beaten
  • ¾ cup dry whole-wheat breadcrumbs
  • 2 pounds lean (90% or leaner) ground beef

Instructions

  • Preheat oven to 375°F. Coat a large rimmed baking sheet with cooking spray.
  • Pulse onion, bell pepper and celery in a food processor until finely chopped. (Or finely chop them with a knife.)
  • Heat oil in a large nonstick skillet over medium-high heat. Add the vegetables and cook, stirring occasionally, until tender and most of the liquid has evaporated, 5 to 10 minutes. Transfer to a large bowl and let cool for 10 minutes.
  • Add 2 tablespoons ketchup, Worcestershire, mustard, paprika, garlic powder, salt and pepper to the vegetables; stir to combine. Stir in egg and breadcrumbs. Add ground beef and with clean hands gently knead the vegetable mixture into the meat; do not overmix. Pat the meat mixture into a loaf shape (about 12 by 5 inches) on the prepared baking sheet. Spread the remaining 3 tablespoons ketchup on top.
  • Bake the meatloaf until an instant-read thermometer inserted in the center registers 165°F, about 45 minutes. Let rest for 10 minutes before slicing.

Tips

MAKE AHEAD TIPS
  • To make your own fresh breadcrumbs, trim crusts from whole-wheat bread. Tear bread into pieces and process in a food processor until coarse crumbs form. To make fine breadcrumbs, process until very fine. To make dry breadcrumbs, spread coarse or fine breadcrumbs on a baking sheet and bake at 250°F until dry, about 10 to 15 minutes. One slice of bread makes about ½ cup fresh breadcrumbs or about ⅓ cup dry breadcrumbs.
  • Loaf pan variation, if you want a more uniform-shaped “loaf” you can bake your meatloaf in a 9-by-5-inch loaf pan instead of on a baking sheet. Coat the pan with cooking spray, pat the meatloaf mixture into the pan and cover with the topping. Bake for about 1 hour. Let stand for 10 minutes in the pan before slicing.
  • Prepare through Step 3, cover and refrigerate for up to 1 day. Let stand at room temperature while oven preheats; bake until an instant-read thermometer registers 165°F, about 1 hour.

AUTHOR EatingWell Test Kitchen
BRAND EatingWell

YIELD 10 servings
SERVINGS 10
ACTIVE TIME 30 minutes
TOTAL TIME 1 1/2 hours

Nutrition

Per serving 205 Calories
Total Fat 9 g
Saturated Fat 3 g
Mono Saturated Fat 4 g
Cholesterol 74 mg
Sodium 328 mg
Fiber 2 g
Protein 19 g
Potassium 355 mg
Added Sugars 1 g
Total Sugars 4 g
Calcium 28 mg
Chromium 2 mcg
Folate 17 mcg
Vitamin E 1 mg
Zinc 4 mg
Vitamin B3 4 mg
Carbohydrate Servings ½

Share on: