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




Ingredient Checklist


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

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

  • 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.

  • 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.

  • 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.


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

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.

Reviews (4)

Read More Reviews
7 Ratings
  • 5 star values: 1
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
Super easy & satisfying This meatloaf is so satisfying!! I loved it & my husband did too. We have enjoyed all the leftovers. I used a frozen miraproix mix that further simplified the process. Hearty & filling. Lo cal & good for you. Def keeper. Pros: Very easy to put together & lots of leftovers Read More
Rating: 3 stars
Pretty good The flavor was different than what I am used to. It grew on me after a few bites but still didn't seem quite right. Nice texture and I liked the addition of a generous amount of veggies. Read More
Rating: 4 stars
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. Read More
Rating: 4 stars
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 Read More
Rating: 4 stars
Serving Size Oops - found it.. I can't believe I didn't see it at first. I am anxious to try. Thank you Read More
Rating: 5 stars
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. Read More
Rating: 4 stars
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 Read More