Recipe | Lighter Italian Meatloaf

When I’m in the mood for comfort food, but don’t want the extra calories, I turn to this lightened-up version of meatloaf. I found this recipe in Cooking Light and then revamped it to the recipe I used here. I usually serve this with mashed potatoes (just use the mashed potato recipe of your choice!) and a vegetable to keep it healthy and balanced.

The great thing about meatloaf is that you can easily freeze the leftovers in portions. I slice it up and put two slices at a time in plastic freezer bags. During the week, when you get home and are too wiped out to cook, all you need to do is take the meatloaf slices out of the freezer, pop them in the microwave, make instant mashed potatoes, microwave a steam-in-bag vegetable, and- voila! A hearty comfort food meal without doing a ton of damage to your healthy eating!

If you want to watch how I made this, check out this video on YouTube:

1 lb. ground round (I used 85% lean ground beef)
1 cup seasoned bread crumbs
1/4 cup dried basil
1/2 teaspoon dried minced garlic
1 small onion
1 carrot, chopped
1 stalk celery, chopped
2 oz. shredded provolone cheese
1/2 cup ketchup
2 large egg whites
Cooking Spray (I like Butter Flavored Pam)
1/3 cup ketchup (to spread on top- this is in addition to the 1/2 cup ketchup listed above)

Preheat oven to 350 degrees F.

Spray a 9 x 5-inch glass loaf pan with cooking spray and set aside.

In a large bowl, use your hands to smoosh together the first 10 ingredients until thoroughly blended.

Transfer the meat mixture to the loaf pan and shape the mixture into the pan.

Spread the remaining 1/3 cup ketchup on top of the meatloaf.

Bake at 350 degrees F for one hour.

Let stand 15 minutes. Then, cut the meatloaf into 12 slices.

Makes 6 servings. One serving = two slices.

Adapted from Cooking Light

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