It’s been a hell of a long time since I made a meatloaf. I mean… a really really really long time. Almost 5-6 years or something? I’m not really sure why either. It’s a quick and easy part of dinner that can be tossed together in no time at all. Plus, it can be made to be pretty damn healthy too!
So, after discussing meatloaf with a group of friends last week, I decided that it was high time for me to make another meatloaf. This time though? We’re going old-school and classic with this loaf of meat.
I started this meatloaf out by using the base recipe from the one that I made some years back now. I did make a few changes. For instance, using lean beef and the classic tomato sauce. The only tricky part with this meatloaf is seasoning it. Usually when a traditional meatloaf is made people tend to use ketchup. But, we’re not doing that here because of the salt factor.
I don’t like products telling me how salty my food should be. I can do that for myself! I added about 1/2 Tsp. of salt and 1/4 Tsp. black pepper to the meat mixture and then seasoned the tomato mixture on top of the meatloaf before adding it on. You’ll want that top sauce to be a little on the salty side since it’s what’s going to give your loaf an added boost of flavor.
There you have it! A veggie loaded healthified version of a traditional meatloaf. I served mine with some mashed red potatoes and called it a day. Good stuff, folks. Good stuff!
Prep Time: 15 minutes
Bake Time: 50 minutes
Ingredients for Meatloaf:
1 pound (96%) extra lean ground beef, see shopping tip
1½ slices whole wheat bread, remove crusts (I used Milton’s Multigrain bread)
1 cup onions, chopped
2 egg whites
3 tablespoons ketchup
1 tablespoon spicy brown or yellow mustard
1 tablespoon Worcestershire sauce
¼ teaspoon salt
Fresh ground pepper, to taste
Ingredients for Topping:
¼ cup ketchup
1 tablespoon spicy mustard or yellow mustard
2 teaspoon brown sugar, packed
HOW TO MAKE:
1. Preheat oven to 350 degrees. Line a baking sheet with foil and set aside.
2. In a large bowl, add the ground beef.
3. To make bread crumbs: remove crust, break up bread and add to a blender or food processor. Process until the bread turns into crumbs.
4. To the beef, add the bread crumbs, onions, egg whites, ketchup, mustard, Worcestershire sauce, salt and pepper, to taste. Using your hands, mix together all the ingredients.
5. Place the meat mixture on the baking sheet and free form a loaf by hand. It should be about 12”x4.”
6. In a small bowl, mix together the topping ingredients. Spread all over the top of the meatloaf.
7. Bake for 55 minutes. Remove from oven and let rest for at least 10 minutes before slicing.
Makes 10 slices (2 slices for each serving)
Happily most supermarkets sell lean ground beef. I used the 96% lean ground beef from Trader Joe’s.
While the meatloaf is in the oven make a yummy potato side dish. Try Dairy Free Skinny Mashed Potatoes,Fingerling Roasted Potatoes or Skinny Fries.
WW SP 4 if bread crumbs made with Weight Watchers whole wheat bread.
WW SP 6
WW P+ 5
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