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A freshly baked lighter comfort meatloaf, perfectly sliced.

Lighter Comfort Meatloaf: 3 Quick Tricks

This meatloaf recipe uses lean ground beef and whole wheat crackers for a lighter take on a classic comfort food. A quick glaze adds a touch of sweetness and tang.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 slices
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Meatloaf
  • 1.5 lbs lean ground beef 90/10 or 93/7 recommended
  • 1 large egg
  • 1/2 cup finely crushed whole wheat crackers or whole wheat breadcrumbs
  • 1/4 cup milk skim or almond milk recommended
  • 1/4 cup finely chopped onion or 1 tbsp onion powder
  • 2 cloves garlic, minced or 1 tsp garlic powder
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried Italian seasoning
  • 1/2 tsp salt
  • 1/4 tsp black pepper
Quick Glaze
  • 1/2 cup ketchup
  • 1 tbsp brown sugar or maple syrup
  • 1 tsp apple cider vinegar
  • 1/2 tsp Dijon mustard

Equipment

  • oven
  • baking sheet
  • parchment paper or foil
  • large mixing bowl
  • small bowl
  • whisk

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or foil.
  2. In a large bowl, combine the ground beef, egg, crackers/breadcrumbs, milk, onion, garlic, Worcestershire sauce, Italian seasoning, salt, and pepper; mix gently to combine without overmixing.
Cooking
  1. Shape the meatloaf mixture into a 9x5-inch loaf on the prepared baking sheet.
  2. Whisk together ketchup, brown sugar, apple cider vinegar, and Dijon mustard in a small bowl for the glaze.
  3. Spread two-thirds of the glaze over the meatloaf, reserving the rest.
  4. Bake for 30 minutes, then remove, brush with remaining glaze, and bake for another 15-20 minutes until the internal temperature reaches 160°F (71°C).
  5. Let the meatloaf rest for 10 minutes before slicing and serving.

Notes

Avoid overmixing the meatloaf mixture to ensure it remains tender. Using lean ground beef helps reduce the fat content. The quick glaze adds a fantastic balance of sweet and tangy flavors. Always ensure meatloaf reaches an internal temperature of 160°F (71°C) for food safety. Resting the meatloaf allows the juices to redistribute, resulting in a more flavorful and moist final product.