Meatloaf at It’s Best, Simple and Skinnyfied!

ByNancy Fox on
Jump to Recipe Print Recipe
Are you looking for a super yummy, quick dinner to make? If you haven't tried my skinny meatloaf yet, I think you're going to love it!  It's low in calories, very moist, and has a divinely rich sweet ketchup glaze.  It’s a whole lot skinnier than most meatloaf recipes because I’m using extra lean ground beef, homemade whole wheat bread crumbs, and egg whites. By the way, making your own crumbs is really simple to do. Each serving, has 214 calories, 5 grams of fat. Any leftovers make great sandwiches!
Skinny Meatloaf

Why You’ll Love My Skinny Meatloaf

Imagine a classic comfort food, packed with juicy flavor and satisfying texture, but without the guilt. That's the magic of a skinny meatloaf! Ditch the greasy, heavy versions and embrace a lighter, healthier take on this beloved dish.
So, whether you're looking for a lighter take on a classic comfort food, a flavorful and versatile dish, or a nutritious and convenient meal option, a skinny meatloaf ticks all the boxes. Dive into this guilt-free indulgence and discover a delicious world of possibilities!

Ingredients for Skinny Meatloaf

This recipe offers a flavorful and healthier twist on the classic comfort food, thanks to some smart ingredient choices. Let's explore each component in detail:
Meatloaf Base:
  • 1 pound 96% extra lean ground beef: This lean ground beef forms the base of the loaf, providing protein and savory flavor while keeping the fat content lower compared to traditional versions. Look for 90% lean or even ground turkey for an even lighter option.
  • 1½ slices whole wheat bread, crusts removed: Soaked bread acts as a binder, keeping the meatloaf moist and tender. Using whole wheat bread adds fiber and nutrients compared to white bread.
  • 1 cup chopped onions: Adds sweetness, aroma, and texture to the meatloaf. Feel free to dice them finely for even distribution.
  • 2 egg whites or 1 large egg: Binds the ingredients together and adds moisture. Opting for egg whites reduces fat and cholesterol content.
  • 3 tablespoons ketchup: Provides sweetness, tanginess, and a classic meatloaf flavor. Choose low-sugar ketchup for a healthier option.
  • 1 tablespoon spicy brown or yellow mustard: Adds a kick of heat and depth of flavor. Adjust the amount based on your spice preference.
  • 1 tablespoon Worcestershire sauce: Offers a savory, umami punch.
  • ¼ teaspoon salt and fresh ground pepper to taste: Enhances the overall flavor profile. Season to your liking after forming the loaf.
Topping:
  • ¼ cup ketchup: Similar to the base, adds sweetness and a classic glaze. Consider low-sugar or sugar-free versions for further calorie reduction.
  • 1 tablespoon spicy mustard or yellow mustard: Creates a tangy and flavorful glaze. Adjust the amount based on your preference.
  • 2 teaspoons packed brown sugar: Sweetens the glaze and helps it caramelize for a slightly crispy topping. You can substitute with honey or maple syrup for a different flavor profile.
This skinny meatloaf recipe uses leaner protein, whole wheat bread, and smart ingredient swaps to create a delicious and satisfying dish without packing on the calories. By combining these flavorful ingredients, you'll get a moist, tender, and flavorful meatloaf that's perfect for a comforting weeknight meal.
Additional Tips:
Feel free to add chopped vegetables like carrots, bell peppers, or zucchini to the base for extra flavor and nutrients. Experiment with different herbs and spices like garlic powder, onion powder, or Italian seasoning to personalize the flavor. For a crispy crust, broil the meatloaf for the last few minutes of baking. Leftover meatloaf can be enjoyed in sandwiches, wraps, or even crumbled on salads. With these insights and a little creativity, you can enjoy a delicious and guilt-free skinny meatloaf that fits perfectly into your healthy lifestyle!

How to Make Skinny Meatloaf

Preparation (10 minutes):
  • Gather your ingredients: Make sure you have everything on hand, including the baking sheet, foil, large bowl, blender or food processor, small bowl, and measuring tools.
  • Preheat the oven: Set your oven to 350°F (175°C) and line a baking sheet with foil for easy cleanup.
  • Make the breadcrumbs: Remove the crusts from the bread, tear it into pieces, and add them to your blender or food processor. Pulse until you have fine breadcrumbs.
Building the Meatloaf (5 minutes):
  • Combine the base: In the large bowl, add the ground beef.
  • Incorporate the crumbs and flavors: Add the breadcrumbs, chopped onions, egg whites, ketchup, mustard, Worcestershire sauce, salt, and pepper to the beef. Use your hands to mix everything together thoroughly.
  • Shape the loaf: Transfer the meat mixture to the prepared baking sheet and form it into a loaf shape, aiming for 12 inches long and 4 inches wide.
Glaze and Bake (65 minutes):
  • Create the glaze: In the small bowl, mix together the ketchup and mustard for the topping.
  • Glaze the loaf: Spread the prepared glaze evenly over the top of the meatloaf.
  • Bake to perfection: Place the baking sheet with the meatloaf in the preheated oven and bake for 55 minutes.
Rest and Serve (10 minutes):
  • Let it rest: After baking, remove the meatloaf from the oven and let it rest for at least 10 minutes. This allows the juices to redistribute, resulting in a more tender and flavorful loaf.
  • Slice and enjoy: Cut the rested meatloaf into 10 even slices and serve. Each serving consists of 2 slices.
Tips:
  • For extra moisture, add a splash of milk or low-sodium broth to the meat mixture when combining the ingredients.
  • Want a crispy crust? Broil the meatloaf for the last 5 minutes of baking, keeping a close eye to avoid burning.
  • Substitute ground turkey for a lighter option.
  • Add chopped vegetables like bell peppers, zucchini, or carrots for extra nutrients and texture.
  • Experiment with different herbs and spices like garlic powder, onion powder, or Italian seasoning to personalize the flavor.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven or microwave for a quick and satisfying meal.
With these steps and tips, you're well on your way to enjoying a delicious and healthy skinny meatloaf that's perfect for a comforting weeknight meal!

Helpful Tips About this Recipe

Shopping Tips
Happily, most supermarkets sell lean ground beef. I used the 96% lean ground beef from Trader  Joe’s.

Serving Tips
While the meatloaf is in the oven make a yummy potato side dish. Try Guilt-free Mashed Potatoes with Butter, Sour Cream and Chives or Dairy-Free Skinny Mashed Potatoes, or Skinny Fries.
WW Freestyle SmartPoints 4-Blue
WW SmartPoints 6-Green
SKINNY FACTS: for 2 slices
214 calories, 5g fat, 2g sat. fat, 48mg chol, 23g protein, 20g carbs, 2g fiber, 487mg sodium, 8g sugar
FACTS: for Freestyle SmartPoints
179 calories, 2g sat fat, 19g protein, 3g sugar

 

Skinny Meatloaf

Meatloaf at It's Best, Simple and Skinnyfied!

4.67 from 3 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Bake Time 50 minutes
Total Time 1 hour 15 minutes
Course Main Course
Cuisine American
Servings 5
Calories 214 kcal

Ingredients
  

Ingredients for Meatloaf:

  • 1 pound 96% extra lean ground beef, see shopping tips
  • 1½ slices whole wheat bread remove crusts (I used Milton’s Multigrain bread)
  • 1 cup onions chopped
  • 2 egg whites or 1 large egg
  • 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

Instructions
 

  • Preheat oven to 350 degrees. Line a baking sheet with foil and set aside.
  • In a large bowl, add the ground beef.
  • To make bread crumbs: remove the crust, break up the bread, and add to a blender or food processor. Process until the bread turns into crumbs.
  • 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.
  • Place the meat mixture on the baking sheet and free form a loaf by hand. It should be about 12”x4.”
  • In a small bowl, mix together the topping ingredients. Spread all over the top of the meatloaf.
  • Bake for 55 minutes. Remove from the oven and let rest for at least 10 minutes before slicing. Cut into 10 slices.
  • Makes 5 servings. Each serving, 2 slices.

Nutrition

Serving: 2slicesCalories: 214kcalCarbohydrates: 20gProtein: 23gFat: 5gSaturated Fat: 2gCholesterol: 48mgSodium: 487mgFiber: 2gSugar: 8gBlue Smart Points: 4Green Smart Points: 6Plus Points: 5
Tried this recipe?Let me know how it was!

 

36 Comments

  3. This skinny meat loaf reminded me of my grandmother. She use to make something similar to this and I use to love it. Im going to try this to night for the kids I hope it turns out as good as it looks like in the pictures.
    Thanks for your recipe

    Amy Knoll
    Virginia

  4. Amy, it’s the most popular meatloaf on Skinny Kitchen. I hope all of you thoroughly enjoy it!
    My best wishes,
    Nancy

  5. What would be the conversion for breadcrumbs? I’d hate to buy a loaf of bread for a slice and a half! I was thinking maybe 1/2 cup?

  7. We have to use Gluten Free breadcrumbs in our house. Therefore our meatloaf came out wet and runny, even after 2 hrs in the oven. We LOVED the flavor! Any suggestions if we are using GF breadcrumbs?

  8. So sorry Dru this didn’t come out since you use gluten free bread crumbs. I’d actually try using gluten free oats and process them in the blender first. I would use 1 cup of these oat crumbs.
    Best of luck!
    Nancy

  9. Made this for dinner tonight and it was yummy. However, using the recipe builder in the app and entering the ingredients list, this comes up at 3 FSP per slice, 5 FSP for two slices and 8 FSP for three slices. Did you use the recipe builder to calculate points? Or the calculator? Just trying to figure out why the discrepancy. Thanks!

  11. I suspect the numbers vary since it looks like you are using a ‘free’ online calculator as opposed to the actual WW app. I’ll still enjoy your recipes, just have to double check the points values. Thanks!!

  12. No problem Sonja. I’m not a Weight Watchers site but are happy to include the WW points.
    My best,
    Nancy

  13. So, during quarantine times we currently only have pretzels available in our pantry. Do you think I can sub out pretzels (in the food processor) for the breadcrumbs?

  14. You sure can Kat. We’ve got to be creative these days! You can toast them first and then grind in the blender.
    Enjoy!
    All the best,
    Nancy

  15. Nancy, thank you for this recipe. Our household has tried to cut out as much sugar as possible, so we replaced the brown sugar on the topping with balsamic vinegar. It tasted really good, and there was no burning when I broiled the top for two minutes to make it set.

  16. I’m so glad you all enjoyed this meatloaf. I like what you did with the topping. Thanks for sharing Kristina!
    All the best to you,
    Nancy

  18. Nancy, you can use ground turkey for this meatloaf. Be sure it’s a 1 pound package or if you use a brand that’s 1 .25 pounds, cut off the extra before added it to the recipe. And, it will taste much better if you don’t use 99% fat-free turkey. Choose one more like 93% or 96%.
    Best of luck!
    Nancy

  20. Sorry Beth, but at this point, I’m only including Blue and Green points. Scroll down to the bottom of a recipe and you’ll see Green points to. For all of these years, I use a different program than WW to input all of my recipes to do the nutrition facts and points.

    I have hundreds of recipes and don’t have the time to input them into WW to make the calculations for the purple plan. Maybe in the future.

    My best,

    Nancy

  22. I’m so sorry Deboran but I’m only including Blue and Green points. For all of these years, I use a different program than WW to input all of my recipes to do the nutrition facts and points.
    I have hundreds of recipes and don’t have the time to input them into WW to make the calculations for the purple plan.
    My best,

    Nancy

  24. I’m sorry Lisa but I’ve never made meatloaf in an air fryer. You probably could. Maybe try this. I’d line the air fryer with foil. You’ll need to form 2 loaves so they can fit. Preheat air fryer to 375 degrees. Baked for 35-40 minutes. If you give it a try, I’d love to hear how it turned out!
    Best of luck,
    Nancy

  25. Just wondering how many servings it makes? I mean I could cut it in half, that would be two slices??

  26. Sheila, this meatloaf makes 5 servings. Each serving, 2 slices. I hope you enjoy it!
    My best,
    Nancy

  27. Thanks, I am going to make this, this week. Looks yummy!! Wow, the response time was awesome……like 5 minutes!!!

  28. Sheila, I always answer every comment but usually not that quick. You got me on a good day!
    Take care,
    Nancy

  30. Susan, although I haven’t tried GF table crackers, I’m pretty sure they should work fine. If you give it a try, I’d love to hear how it turned out.
    Best of luck!
    Nancy

  32. Thanks, Linda. I’m so glad you enjoyed it! I’ve never made this with Splenda brown sugar. Good to know you.
    All the best,
    Nancy

  34. This meatloaf freezes great after baking. I’ve never tried to freeze before baking.
    Let me know if you give it a try, Colleen.
    All the best,
    Nancy

  35. Hello,
    I am tripling the recipe but confused when forming the loaves? Do I make three separate loaves or all one? If all one then shouldn’t the size of the loaf change and how it is cut up?

  36. Marcy, I would triple the recipe but then make 3 separate loaves. I don’t think one large loaf would be good.
    I hope this helps!
    My best,
    Nancy

4.67 from 3 votes (3 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating