1 pound lean ground beef (90% lean or lean turkey for extra lightness)
½ cup rolled oats or whole wheat breadcrumbs
1 small onion, finely chopped
1 medium carrot, grated (optional, adds moisture and subtle sweetness)
1 egg, lightly beaten
¼ cup unsweetened tomato sauce or ketchup (plus more for topping)
1 teaspoon Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon salt
½ teaspoon black pepper
Fresh parsley, chopped (optional, for garnish)
Instructions
Preheat the Oven
Preheat oven to 350°F (175°C). Lightly grease a loaf pan or line with parchment paper for easy cleanup.
Mix the Meatloaf
In a large bowl, combine ground meat, oats or breadcrumbs, chopped onion, grated carrot, egg, tomato sauce, Worcestershire sauce, garlic and onion powders, salt, and pepper. Mix gently until just combined — overmixing can make the meatloaf dense.
Shape and Top
Transfer the mixture to the prepared loaf pan, pressing it gently into an even shape. Spread a thin layer of tomato sauce or ketchup on top for that classic glaze.
Bake
Bake for 45–55 minutes, or until the meatloaf reaches an internal temperature of 160°F (71°C) and the top is lightly browned.
Rest and Serve
Let the meatloaf rest for 5–10 minutes before slicing. Garnish with fresh parsley if desired and serve with your favorite sides — mashed potatoes, roasted vegetables, or a fresh salad.
Tips for the Perfect Skinny Meatloaf
Keep it moist: Grated vegetables like carrot or zucchini add natural moisture without adding fat.
Don’t overmix: Handle the mixture gently to keep the loaf tender.
Customize the glaze: Try a mix of ketchup and a splash of mustard or balsamic vinegar for extra flavor.
Make it ahead: Shape the loaf the night before, cover, and bake the next day for a no-fuss dinner.
