Go Back
A serving of lightened-up classic meatloaf on a white plate, garnished.

Lightened-Up Classic Meatloaf

Lightened-Up Classic Meatloaf is a healthier take on a beloved comfort food, combining lean ground beef with ground turkey or chicken, and plenty of vegetables. This recipe results in a flavorful, moist, and tender meatloaf, perfect for a satisfying family meal.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 6 slices
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Meatloaf
  • 1 lb Lean Ground Beef (90/10 or 93/7)
  • 1 lb Ground Turkey or Chicken Breast
  • 1 medium Onion finely diced
  • 3 cloves Garlic minced
  • 1 Bell Pepper (any color) finely diced
  • 1/2 cup Rolled Oats (certified gluten-free if needed)
  • 1 large Egg
  • 1/4 cup Milk
  • 1 tbsp Worcestershire Sauce
  • 1 tsp Salt
  • 1/2 tsp Black Pepper
  • 1/2 tsp Dried Thyme
  • 1/4 tsp Paprika
  • 1 tsp Olive Oil (for sautéing)
Glaze
  • 1/2 cup Ketchup (for glaze)
  • 1 tbsp Dijon Mustard (for glaze)
  • 1 tbsp Brown Sugar (for glaze)

Equipment

  • Skillet
  • Large bowl
  • Loaf pan
  • Small bowl

Method
 

Instructions
  1. In a medium skillet, heat olive oil over medium heat, then sauté the diced onion, bell pepper, and garlic for 5-7 minutes until softened, and let them cool.
  2. In a large bowl, gently combine the ground beef, ground turkey (or chicken), cooled sautéed vegetables, rolled oats, egg, milk, Worcestershire sauce, salt, pepper, thyme, and paprika, mixing just until combined to avoid toughness.
  3. Lightly grease a loaf pan or shape the mixture into a 9x5-inch loaf on parchment-lined baking sheet for better browning.
  4. In a small bowl, whisk together ketchup, Dijon mustard, and brown sugar until smooth to create the glaze.
  5. Preheat oven to 375°F (190°C) and bake the meatloaf for 30 minutes.
  6. Remove the meatloaf from the oven, spread half of the glaze evenly over the top, and continue baking for another 20-25 minutes until it reaches an internal temperature of 160°F (71°C).
  7. Remove the meatloaf from the oven and let it rest for 10-15 minutes before slicing to ensure it is moist and tender.

Notes

Letting the vegetables cool before adding them to the meat mixture prevents the meat from cooking prematurely. Shaping the meatloaf on a baking sheet instead of a loaf pan can help achieve a crispier exterior. Always use a meat thermometer to ensure the meatloaf reaches a safe internal temperature of 160°F (71°C).