Easy Healthy Meatloaf

by Sabrina Snyder

Published on Last updated

18 Comments

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Easy Healthy Meatloaf that is weight watchers friendly, made with hidden vegetables. All the classic flavors your whole family loves about meatloaf!

healthy meatloaf in pan

Easy Healthy Meatloaf with zucchini and bell pepper mixed in, with all the same flavors of your favorite diner meatloaf.

Most meatloaves have toppings on them when baked but on this one I actually don’t include a sauce because we serve it with ketchup on the side. You can also top with some point free pasta sauce before baking if you’d like.

I use breadcrumbs in the dish but we’ve also successfully experimented with using slices of 40-calorie bread soaked in the milk.

You can also make this meatloaf ahead of time, slice it then brown it in a skillet to make an amazing meatloaf sandwich.

I love to top my meatloaf sandwiches with oven roasted tomatoes instead of ketchup too, but that’s just when I’m feeling fancy. 😂

Some more flavor options for this Healthy Meatloaf:

  • Dried thyme or dried rosemary would certainly work in the meatloaf.
  • Add some tomato/fresh marinara sauce to the top in the last fifteen minutes to brown.
  • You can also add ketchup or even a ketchup and brown sugar mixture.
  • Make a fresh basil pesto to top the meat loaf or sandwiches.

Healthy Meatloaf in loaf pan

Tools used in the making of this Easy Healthy Meatloaf:
Loaf Pan: Mine was available a few years ago from Crate and Barrel but this one is just as cute!
Meat Thermometer: Super inexpensive, makes cooking to the right temperature a breeze.

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Cooking Made Healthy

Easy Healthy Meatloaf

Easy Healthy Meatloaf that is weight watchers friendly, made with hidden vegetables you won't even taste but all the tender and classic flavors your whole family loves about meatloaf!
Yield 6 servings
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
PrintRate

Ingredients
 

  • 1 teaspoon olive oil
  • 1/2 yellow onion chopped
  • 1 zucchini grated
  • 1/2 red bell grated
  • 1 clove garlic minced
  • 1 pound ground beef 93/7 beef
  • 1/2 cup bread crumbs
  • 1/4 cup 2% milk
  • 1 tablespoon Worcestershire sauce
  • 1 large egg
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon coarse ground black pepper
  • 1/8 teaspoon paprika just a couple shakes over the formed meatloaf
  • parsley optional

Instructions

  • Preheat the oven to 350 degrees.
  • In a large cast iron skillet add the olive oil on high heat.
  • Add in the onion and garlic to the pan and start cooking while finishing preparing the zucchini.
  • Add the zucchini and bell pepper to some paper towels folded in half, close the edges together to form a pouch and squeeze out as much liquid from them as you can.
  • Add the zucchini to the pan and stir.
  • Continue cooking for 8-10 minutes until they're tender and reduced in size.
  • In a large bowl add the beef, bread crumbs, milk, Worcestershire sauce, egg, salt, black pepper and the cooked vegetables.
  • Mix the ingredients well then add them to a loaf pan.
  • Shake some paprika over the meatloaf.
  • Cook for 60-65 minutes or until cooked through to 160 degrees.
  • Let stand for at least 10 minutes before slicing and serving.

Nutrition

Serving: 1/6th recipe | Calories: 212kcal | Carbohydrates: 9.7g | Protein: 26g | Fat: 7.1g | Saturated Fat: 2.4g | Cholesterol: 99mg | Sodium: 360mg | Fiber: 1g | Sugar: 2.6g

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Weight Watchers Healthy Beef Meatloaf
Healthy Meatloaf with beef that is weight watchers friendly.

About the Author: Sabrina Snyder

Sabrina is a trained professional chef who has cooked for private clients for over a dozen years. Experienced in handling dietary restrictions, allergies and picky kid eaters, she's well versed in coming up with healthy, yet flavorful recipes.

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Comments

      1. I’ve made thiS with meatloaf in with turkey and it’s even more moist. I just use a meat thermometer to make sure it’s cooked to the proper temperature then I take it out. Sometimes the time for ground beef is too long. I also baste it with a ketchup/water/tad of brown sugar (to kill the acidity) mixture for the last 35 minutes or so. It soaks into the loaf and down the side

        Reply

  10. Love this recipe! Can you make it without the milk? Is there something you would substitute it with?…Thank you!

    Reply