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Ingredients
- 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.
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