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A serving of lean meatloaf with vegetable sides, ready for dinner.

Lean Meatloaf Dinner with Two Cooking Methods

This versatile lean meatloaf recipe offers two delicious cooking methods: a classic oven-baked version with a sweet and tangy glaze, or a pan-seared then oven-finished option with a rich mushroom gravy. Both methods result in a flavorful and juicy meatloaf that's perfect for a satisfying dinner.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 6 slices
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Meatloaf Base:
  • 1 ½ lbs lean ground beef (about 680g) 90/10 or 93/7 recommended
  • 1 large egg lightly beaten
  • ½ cup plain breadcrumbs panko works great for texture
  • ½ cup finely diced onion yellow or white
  • ¼ cup finely diced celery
  • ¼ cup finely diced bell pepper any color
  • 2 cloves garlic minced
  • 2 tbsp Worcestershire sauce
  • 1 tsp dried Italian seasoning
  • ½ tsp salt
  • ¼ tsp black pepper
  • 2 tbsp milk dairy or non-dairy, adds moisture
For the Classic Glaze (Method 1):
  • ½ cup ketchup
  • 2 tbsp brown sugar
  • 1 tbsp apple cider vinegar
  • 1 tsp dry mustard
For the Mushroom Gravy (Method 2):
  • 1 tbsp olive oil
  • 8 oz cremini mushrooms sliced
  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • 2 cups beef broth
  • 1 tbsp soy sauce or Tamari for gluten-free
  • Salt and pepper to taste

Equipment

  • Skillet
  • Mixing Bowl
  • Loaf Pan

Method
 

Method 1: Classic Oven-Baked with Sweet & Tangy Glaze
  1. Sauté the diced onion, celery, bell pepper, and minced garlic in olive oil until softened and translucent, then allow them to cool slightly.
  2. Combine the ground beef, egg, breadcrumbs, Worcestershire sauce, Italian seasoning, salt, pepper, milk, and cooled sautéed vegetables in a large bowl.
  3. Gently mix all ingredients with your hands until just combined, being careful not to overmix to prevent a tough texture.
  4. Lightly grease a loaf pan or form the mixture into a free-form loaf on a parchment-lined baking sheet.
  5. Whisk together ketchup, brown sugar, apple cider vinegar, and dry mustard in a small bowl to create the glaze.
  6. Preheat your oven to 350°F (175°C) and bake the meatloaf for 40 minutes.
  7. Remove the meatloaf, spread the glaze over the top, and bake for another 15-20 minutes until it reaches an internal temperature of 160°F (71°C).
  8. Let the meatloaf rest for 10-15 minutes before slicing to allow the juices to redistribute for a moister slice.
Method 2: Pan-Seared then Oven-Finished with Savory Mushroom Gravy
  1. Follow steps 1-3 from Method 1 to prepare the meatloaf mixture.
  2. Form the meatloaf into a compact loaf, then sear it in an oven-safe skillet with olive oil over medium-high heat for 3-4 minutes per side until browned.
  3. Transfer the skillet to a preheated oven at 375°F (190°C) and bake for 30-35 minutes, or until the internal temperature reaches 160°F (71°C).
  4. Once cooked, remove the meatloaf to rest, then add olive oil to the same skillet and sauté sliced mushrooms until browned and tender.
  5. Push mushrooms aside, add butter to the skillet, then sprinkle in flour and whisk continuously for 1-2 minutes to form a roux.
  6. Gradually whisk in beef broth and soy sauce, bring to a simmer, and cook until the gravy thickens to your desired consistency, then season with salt and pepper.
  7. Slice the rested meatloaf and serve with a generous amount of warm mushroom gravy.

Notes

Resting the meatloaf after baking is crucial for a moist and tender result. For best flavor, consider preparing the meatloaf mixture a few hours ahead or even the day before and let it chill in the refrigerator; this allows the flavors to meld beautifully. You can also form individual mini meatloaves for faster cooking times and easier portion control.