Basic Meatloaf

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While meatloaf purists focus on the meat, we like to look at meatloaf as a way to pack extra veggies and whole grains into a meal, as we do in this healthy, classic meatloaf recipe.

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Cook Time:
30 mins
Additional Time:
1 hrs
Total Time:
1 hrs 30 mins
Servings:
10
Yield:
10 servings

Ingredients

  • 1 large onion, cut into 2-inch pieces

  • 1 large green bell pepper, cut into 2-inch pieces

  • 2 large stalks celery, cut into 2-inch pieces

  • 1 tablespoon extra-virgin olive oil or canola oil

  • 5 tablespoons ketchup, divided

  • 2 tablespoons Worcestershire sauce

  • 1 tablespoon whole-grain mustard

  • 2 teaspoons paprika

  • 1 teaspoon garlic powder

  • ½ teaspoon salt

  • ¼ teaspoon freshly ground pepper

  • 1 large egg, lightly beaten

  • 3/4 cup dry whole-wheat breadcrumbs (see Tip)

  • 2 pounds lean (90% or leaner) ground beef

Directions

  1. Preheat oven to 375 degrees F. Coat a large rimmed baking sheet with cooking spray (or see Loaf Pan Variation).

  2. Pulse onion, bell pepper and celery in a food processor until finely chopped. (Or finely chop them with a knife.)

  3. Heat oil in a large nonstick skillet over medium-high heat. Add the vegetables and cook, stirring occasionally, until tender and most of the liquid has evaporated, 5 to 10 minutes. Transfer to a large bowl and let cool for 10 minutes.

  4. Add 2 tablespoons ketchup, Worcestershire, mustard, paprika, garlic powder, salt and pepper to the vegetables; stir to combine. Stir in egg and breadcrumbs. Add ground beef and with clean hands gently knead the vegetable mixture into the meat; do not overmix. Pat the meat mixture into a loaf shape (about 12 by 5 inches) on the prepared baking sheet. Spread the remaining 3 tablespoons ketchup on top.

  5. Bake the meatloaf until an instant-read thermometer inserted in the center registers 165 degrees F, about 45 minutes. Let rest for 10 minutes before slicing.

Tips

Make Ahead Tip: Prepare through Step 3, cover and refrigerate for up to 1 day. Let stand at room temperature while oven preheats; bake until an instant-read thermometer registers 165°F, about 1 hour.

Tip: To make your own fresh breadcrumbs, trim crusts from whole-wheat bread. Tear bread into pieces and process in a food processor until coarse crumbs form. To make fine breadcrumbs, process until very fine. To make dry breadcrumbs, spread coarse or fine breadcrumbs on a baking sheet and bake at 250°F until dry, about 10 to 15 minutes. One slice of bread makes about 1/2 cup fresh breadcrumbs or about 1/3 cup dry breadcrumbs.

Loaf Pan Variation: If you want a more uniform-shaped “loaf” you can bake your meatloaf in a 9-by-5-inch loaf pan instead of on a baking sheet. Coat the pan with cooking spray, pat the meatloaf mixture into the pan and cover with the topping. Bake for about 1 hour. Let stand for 10 minutes in the pan before slicing.

Easy cleanup: Recipes that require cooking spray can leave behind a sticky residue that can be hard to clean. To save time and keep your baking sheet looking fresh, line it with a layer of foil before you apply the cooking spray.

Nutrition Facts (per serving)

69 Calories
2g Fat
10g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 69
% Daily Value *
Total Carbohydrate 10g 4%
Dietary Fiber 2g 6%
Total Sugars 4g
Added Sugars 1g 2%
Protein 2g 4%
Total Fat 2g 3%
Saturated Fat 0g 2%
Cholesterol 19mg 6%
Vitamin A 420IU 8%
Vitamin C 16mg 17%
Folate 13mcg 3%
Sodium 283mg 12%
Calcium 20mg 2%
Iron 1mg 4%
Magnesium 8mg 2%
Potassium 157mg 3%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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