Skinny Meatloaf

This skinny meatloaf gives you all the cozy, classic comfort-food vibes without loading on extra calories and fat. Extra-lean ground beef, whole wheat breadcrumbs, and egg whites keep it lighter, while onion and a tangy ketchup-mustard-Worcestershire sauce add tons of flavor. A sweet ketchup glaze on top finishes it off so every slice tastes rich and satisfying, just like the traditional version. It’s simple to mix together, bakes in one pan, and pairs perfectly with veggies, salad, or lighter sides. Great for weeknights, meal prep, or anytime you’re craving comfort food that still fits your goals.

Ingredients

• For the glaze:
  • 1/4 cup ketchup
  • 1 tablespoon yellow mustard
  • 2 teaspoons brown sugar
• For the meatloaf:
  • 1 lb 96% lean ground beef or beef tenderloin, ground
  • 1 1/2 slices whole wheat bread, crusts removed and shredded
  • 1 cup Vidalia onion, chopped
  • 3 large egg whites
  • Pinch of salt
  • 1/2 teaspoon pepper
  • 3 tablespoons ketchup
  • 1 tablespoon yellow mustard
  • 1 tablespoon Worcestershire sauce

Directions

1. Preheat the oven to 350°F and spray a loaf pan with nonstick cooking spray.
2. In a small bowl, whisk together the glaze ingredients (1/4 cup ketchup, 1 tablespoon mustard, and brown sugar) and set aside.
3. In a large bowl, combine the ground beef, shredded whole wheat bread, chopped onion, egg whites, salt, and pepper; mix gently just until combined.
4. In another small bowl, whisk together 3 tablespoons ketchup, 1 tablespoon yellow mustard, and Worcestershire sauce, then pour over the meat mixture and work it in with your hands until evenly mixed.
5. Shape the meat mixture into a loaf and transfer it to the prepared loaf pan, smoothing the top.
6. Spread the glaze evenly over the top of the meatloaf.
7. Bake at 350°F for about 55 minutes, or until the meatloaf is cooked through and the internal temperature reaches 160°F.
8. Remove from the oven and let the meatloaf cool for about 10 minutes, then cut into 5 equal slices and serve.

Prep Time: 20 minutes | Cooking Time: 55 minutes | Total Time: 85 minutes
Kcal: 383 kcal | Servings: 5

Tips

For a tender, not-dense meatloaf, don’t overmix the meat—combine just until everything is evenly distributed, and make sure your breadcrumbs are fine and soft so they blend in smoothly.

Let the loaf rest for at least 10 minutes before slicing so it holds together neatly; store leftovers in an airtight container in the fridge for up to 3 days and reheat gently in the microwave or oven, adding a little extra ketchup on top if you like.

FAQ

Can I use whole eggs instead of just egg whites?
Yes, but that will make it a bit richer and higher in fat; using egg whites keeps it lighter while still holding the loaf together.

Can I swap the beef for turkey?
You can use extra-lean ground turkey, but you may want to add a tiny bit more seasoning since turkey has a milder flavor.

Do I have to use whole wheat bread?
Whole wheat bread keeps it “skinny” and adds fiber, but you can use any soft bread you have—just remove the crusts and shred finely.

Can I make this ahead of time?
Yes, you can mix and shape the loaf, cover it, and refrigerate for a few hours before baking; you may need to add a few extra minutes to the cook time if it goes into the oven cold.

What should I serve with skinny meatloaf?
Try it with roasted or steamed veggies, a simple salad, or lighter mashed or baked potatoes to keep the whole meal on the healthier side.