Basic Meatloaf

Name: Basic Meatloaf
Total time: 1 h 30 min
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&#37; or leaner) ground beef

6 Ratings
6 Reviews

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.

EatingWell Test Kitchen

Source: EatingWell Magazine, January/February 2013

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Recipe Summary

total:

1 hr 30 mins

Servings:

Nutrition Profile:

Nutrition Info

Directions

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

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Step 2
Pulse onion, bell pepper and celery in a food processor until finely chopped. (Or finely chop them with a knife.)
Step 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.
Step 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.
Step 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; protein 2.1g; carbohydrates 10.3g; dietary fiber 1.6g; sugars 3.6g; fat 2.3g; saturated fat 0.4g; cholesterol 18.6mg; vitamin a iu 419.8IU; vitamin c 15.5mg; folate 12.9mcg; calcium 19.5mg; iron 0.8mg; magnesium 7.8mg; potassium 156.8mg; sodium 282.5mg; added sugar 1g.

Exchanges:

1/2 starch, 1/2 vegetable, 2 1/2 medium-fat meat, 1/2 fat

6 Ratings

5 star values: 1
4 star values: 4
3 star values: 1
2 star values: 0
1 star values: 0

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EatingWell Member

01/03/2023

I followed the recipe (although I baked it in 4 loaves on baking sheet which took only 35 minutes to get to temp). For how many veggies that are packed in, I thought it was pretty good, but neither of my kids would eat it but they generally like meat loaf (although generally pretty picky eaters). If I were to make it again (probably not), I would use a small bell pepper, celery ribs, and onion (versus a pretty big ones I had) to up the beef ratio. I am going to always use the food processor to chop meat loaf veggies in the future because it was so much faster!

Allrecipes Community

06/12/2020

The flavor is on point, but every single time I make this recipe, I follow it exactly as instructed but it doesn’t hold. As soon as I cut into it, it crumbles, collapses and falls apart. I’ve adapted the recipe to fix this issue by adding 2 more eggs and an extra 1/4 cup of bread crumbs. Also, to speed up the cooking time, I’ve separated the meat into a muffin tin and baked them for 25-30 minutes. Just spray the muffin tin with cooking spray to prevent sticking.

ChefSwagger89

06/12/2020

The flavor is on point, but every single time I make this recipe, I follow it exactly as instructed but it doesn’t hold. As soon as I cut into it, it crumbles, collapses and falls apart. I’ve adapted the recipe to fix this issue by adding 2 more eggs and an extra 1/4 cup of bread crumbs.Also, to speed up the cooking time, I’ve separated the meat into a muffin tin and baked them for 25-30 minutes. Just spray the muffin tin with cooking spray to prevent sticking.

erb

07/30/2019

This was one of the best tasting meatloafs I have had! I love any opportunity to use my food processor, so that was a huge plus for me. My 7 year old said she loved it, until she realized there were onions in it.

Rebecca Grenier

07/20/2016

Downright Tasty This had a delicious flavor although was a bit of a PITA to drag out the food processor and fry up the veggies ahead of time, but the time was not a total waste as I was able to assemble the rest of the meatloaf while they were frying. It was delicious and I would make it again. You can really throw in almost any veggies you have into the mix I would say. Pros: Very tasty Cons: time cosuming, uses food processor

EatingWell User

01/16/2013

Good Healthy Meatloaf It was easy to make. I had all ingredients. The tip of baking in a rimmed baking sheet was great way to make it faster. Its one I will keep in my rotation. Pros: Easy to make, my preschoolers loved it, great tip on cooking faster

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Basic Meatloaf

Gallery

Recipe Summary

Nutrition Profile:

Ingredients

Directions

Tips

Nutrition Facts

Reviews (6)

All Reviews for Basic Meatloaf

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Account

Basic Meatloaf

Gallery

Recipe Summary

Nutrition Profile:

Ingredients

Directions

Tips

Nutrition Facts

Reviews (6)

All Reviews for Basic Meatloaf