Lighter Meatloaf Recipes

LIGHTER MEXICAN MEATLOAF

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• In a large bowl, mix together the ground turkey, ground chicken, black beans, corn, green chiles, salsa, taco seasoning, bread crumbs, and egg whites until thoroughly combined.
• Form the mixture into a loaf shape and place into the prepared baking dish.
• Pour half the enchilada sauce over the meatloaf.
• Bake in the preheated oven for 45 minutes.
• Remove from oven and pour the remaining sauce over the loaf. Return to oven and cook until the meatloaf is no longer pink inside and the juices run clear, another 10 to 15 minutes. An instant-read meat thermometer inserted into the center of the meat loaf should read at least 160 degrees F (70 degrees C).
• Slice and serve with pan sauce spooned over the slices.

CLASSIC MEATLOAF

Steps:

• Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment.
• Combine the meatloaf mix, breadcrumbs, parsley, eggs, onion, garlic, 1/4 cup of the ketchup, 1 tablespoon of the Worcestershire, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in a large mixing bowl. Using your hands, mix together until well combined.
• Transfer the mixture to the prepared baking sheet and form it into a compact oval-shaped loaf about 9 inches by 5 inches. Bake the meatloaf for 30 minutes.
• Stir the brown sugar together with the remaining 1/4 cup ketchup and 1 teaspoon Worcestershire in a small bowl for the glaze. Brush the top and sides of the meatloaf all over with the glaze. Return to the oven and bake until the glaze starts to caramelize and a thermometer inserted in the center of the meatloaf registers 160 degrees F, about 25 minutes more. Let rest for 10 minutes before slicing and serving.

SAVORY MEATLOAF (LIGHTER RECIPE)

Steps:

• Heat oven to 350°F.
• Mix all ingredients except ketchup. Spread mixture in ungreased loaf pan, 8 1/2x4 1/2x2 1/2 or 9x5x3 inches, or shape into 9x5-inch loaf in ungreased rectangular pan, 13x9x2 inches. Spread ketchup over top.
• Insert meat thermometer so tip is in center of loaf. Bake uncovered 1 hour to 1 hour 15 minutes or until thermometer reads 180°F.
• Let stand 5 minutes; remove from pan.

LIGHTER MEATLOAF

Steps:

• Preheat oven to 350°F; spray loaf pan with cooking spray.
• Combine beef, turkey, onion, and oats in a large bowl, set aside.
• Mix together tomato sauce, Worcestershire sauce, hot pepper sauce, egg whites, salt, and pepper. Add to meat mixture and mix well with hands.
• Press into pan and bake for 60-70 minutes. (Note: add an extra egg white if meatloaf does not hold together properly).

SOFT AND MOIST MEATLOAF

Steps:

• Pre-heat oven to 350 degrees. Place bread cubes in a large bowl. Beat egg and milk together in a small bowl, then pour over bread cubes. Let stand until bread absorbs milk, about 15 minutes. Mash and stir mixture until bread is in very small chunks. Add mustard, salt, pepper, basil, thyme, onion, celery and parsley. Mix well. Add ground beef and mix well. Turn mixture into an 8 x 5-inch loaf pan. Place in oven and bake for 55 minutes. Let stand 5 minutes before slicing.;

SICILIAN MEAT ROLL - LIGHT MEATLOAF

Steps:

• In a large bowl, combine the egg substitute, ketchup, Italian seasoning, garlic, seasoned salt, and parsley, mixing well.
• Process bread into crumbs; add to mixture.
• Crumble sirloin over mixture; combine completely.
• On a piece of heavy duty aluminum foil, press meat into a rectangle.
• Evenly place ham over meat to within 1 inch of edge.
• Sprinkle 3/4 cup mozzarella over ham.
• Roll jellyroll style, removing foil as you roll.
• Seal all edges completely.
• Bake, uncovered, seam side down at 350°F for 1 hour.
• Sprinkle with remaining 3/4 cup mozzarella.
• Bake 5-10 minutes longer or until cheese is melted.

LIGHTER BLUE-PLATE SPECIAL

Steps:

• Preheat oven to 450 degrees. In a food processor, chop carrots, celery, onion, and panko with egg white until smooth, about 1 minute. Transfer to a large bowl; mix in beef, 1 teaspoon salt, and 1/8 teaspoon pepper.
• On a foil-lined baking sheet, form meat mixture into a 6-inch-long loaf; brush with half the barbecue sauce. Bake until an instant-read thermometer inserted in loaf registers 160 degrees, 25 to 30 minutes, brushing halfway through with remaining sauce.
• Meanwhile, in a medium saucepan, cover potatoes with cold salted water by 1 inch. Bring to a boil; reduce to a simmer, and cook until potatoes are easily pierced with a knife, 15 to 20 minutes. Drain; return to pan. Stir over medium until a starchy film forms on bottom of pan, about 1 minute. Remove from heat; mash with buttermilk until smooth. Season with salt and pepper.
• While potatoes cook, set a steamer basket in a saucepan filled with one inch water; bring to a gentle boil. Add green beans; cover, and cook until crisp-tender, 4 to 6 minutes. Transfer to a bowl; add oil, season with salt and pepper, and toss. Serve meatloaf with mashed potatoes and green beans.