This healthy meatloaf recipe makes a delicious, wholesome, family-friendly dinner. It’s juicy and full of flavour. Make it for tonight in just a few simple steps!
Meatloaf is a favorite in our home! If you love meatloaf recipes as much as we do, be sure to try my Easy Turkey Meatloaf Recipe or Healthy Meatloaf Meal-Prep Bowls.
This meatloaf recipe is a classic comfort food dish that’s perfect at any time of the year. Plus, you only need a handful of simple ingredients to make it!
It’s a delicious and filling dinner! You might think this recipe doesn’t sound very exciting because it uses lighter ingredients, but you’ll be very surprised by how flavorful it actually is.
Key Ingredients to make this Healthy Meatloaf Recipe
Ground Beef – I use lean ground beef for a lighter option without sacrificing flavor. After making this recipe several times, I’ve found that using 90% lean beef gives the best balance of juiciness and texture while keeping the dish on the lighter side. You can also use ground pork or ground turkey.
Bread Crumbs – These help keep the meatloaf light and retain moisture. I’ve found that they give the meatloaf a tender texture that’s hard to beat. If you’re looking for a low-carb or gluten-free option, you can swap them for almond flour or even oat flour, both of which work great without compromising the texture.
Ketchup – I recommend using sugar-free ketchup to keep the recipe on the lighter side. My personal favorite is the one from True Made Foods, which has a great balance of sweetness without the added sugar. If you prefer, you can top it with BBQ sauce for a different flavor twist.
Seasonings – I use dried thyme, kosher salt, and freshly ground black pepper to season the meatloaf. These provide a well-rounded base flavor. You can also experiment with garlic powder, onion powder, minced garlic, or even fresh parsley for extra depth and freshness.
1. Add the olive oil to a large skillet over medium heat. When the oil is shimmering, add the onions and spices and sauté for 5-7 minutes, stirring occasionally.
2. Remove the skillet from the heat and mix in the liquids and tomato paste. Be sure to gently scrape the bottom of the pan to get any bits that are stuck.
3. Next, make the meatloaf mixture. In a large mixing bowl, combine the ground beef, ingredients from the skillet, breadcrumbs, and egg.
4. To avoid a dense, heavy meatloaf, use a fork to mix all of the ingredients together. Be sure not to mash or overwork the mixture as it can lead to a tough and dense meatloaf.
5. Line a loaf pan with parchment paper. Transfer the meatloaf to the pan and gently press into shape. Add ketchup to the top of the loaf, and spread it into a thin layer.
6. Bake at 325 degrees F for about 85 minutes, or until the loaf reaches an internal temperature of 160 degrees F.
7. After you take it out of the oven, spread on another layer of ketchup before serving.
How To Make Meatloaf Ahead Of Time
I recommend fully assembling the meatloaf but stopping just before baking it. Cover the pan with plastic wrap or foil and store it in the refrigerator until you’re ready to bake.
Alternatively, you can fully prepare and bake the meatloaf, then store it in the fridge or freezer for later. Simply defrost and reheat it in the oven or microwave on a busy weeknight!
Why does my meatloaf fall apart?
The most common reason that a meatloaf falls apart is due to a lack of binding agents. The eggs and bread crumbs are key as they are the binding agent. I would not recommend using less than the recommended amount of eggs and bread crumbs for this recipe. Also, if you oven bake the meatloaf, that will dry it out and cause it to fall apart as well.
So, you really should give this healthy meatloaf a try. Ah, I almost forgot to say that it goes really well with side dishes like roasted green beans, roasted butternut squash mash, mashed potatoes or roasted asparagus or simply with a delicious green salad.
Meatloaf Recipe
Video
Ingredients
- 1 tbsp extra virgin olive oil
- 2 cups white onion chopped
- 1 tsp dried thyme leaves
- 1 1/2 tsp kosher salt
- 1 tsp freshly ground black pepper
- 3 tbsp Worcestershire sauce
- 1/3 cup chicken broth
- 1 tbsp tomato paste
- 2 1/2 lb. extra-lean ground chuck or beef
- ½ cup plain dry bread crumbs use almond flour for low-carb and gluten-free diets.
- 2 eggs
- 1/2 cup sugar-free ketchup I like this one from True Made Foods.
Instructions
- Preheat the oven to 325 degrees F. In a large skillet, heat olive oil over medium heat. Add the onions, thyme, salt, and pepper and cook over medium-low heat for about 5-7 minutes. Stir occasionally.
- Remove the skillet from the heat and add the Worcestershire sauce, chicken stock, and tomato paste. Mix everything together very well.
- In a large bowl, add ground beef, sautéed onion mixture, breadcrumbs and egg. Mix all well using a fork. It’s important to use a fork because it will allow the meat mixture to be fluffy and not dense. Do not mash the meat mixture.
- Transfer the meatloaf into a loaf pan covered with parchment paper.
- Spread sugar-free ketchup on top of meatloaf.
- Bake for about 1 hour and 10 minutes, or until the meatloaf is cooked through and the internal temperature is 160˚F. Remove from the oven and spread more ketchup on top. Enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?
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I have never made a meatloaf in my life. I am not much of a red meat eater but your meatloaf looks mighty good and I love the fact that you added brussels sprout and made it with turkey. So much healthier for you!
I recently started making turkey meatloaf, and I love it. I will try it with the Brussels spouts and marinara sauce. I usually make it unsalted tomato sauce, instead of ketchup like other recipes require.
This turned out so good! I had ground turkey in the fridge and a bag of fresh brussels sprouts to use up within the next day or so. I did a Google search with those two ingredients and found this recipe. I can’t believe how moist and flavorful it was. My husband wasn’t sure about it when I told him what I was making, but was pleasantly surprised. Will definitely be making this often! I roasted the rest of the brussels sprouts on the side.
So happy to hear that! Thanks for your feedback 😉
Wheres the Nutrition information please??
Just added this info for you on the recipe box.
This is really tasty! I make mine in mini bundt-pans so that I can take them to work as little lunch meatloafs- if anyone else does this, you’ll have to add a little bit extra panko (like do 3/4 a cup instead of 1/2) and cook at 350 for 20 minutes. I looove this recipe for lunches though, they’re delicious!
That’s an awesome idea!
This is the best meatloaf I have ever made or tasted. It is rich in flavor and moist. This dish has become a monthly mainstay for us. I also made the marinara sauce with the San Marzano tomatoes, delicious and easy. I’ve made several of your recipes, they are uncomplicated and flavorful, thank you for sharing.
That’s awesome. Happy to hear that 😉
Made this last night. Started with the sauce. I used canned crushed tomatoes and needed to add some water after simmering for 20 minutes. Turned out great though. And the meatloaf…wow! It was delish! The Brussels sprouts added such an amazing flavorful tough. I don’t have a food processor so I just used a cheese grater and turned out fine. I will definitely be making this again. So fresh and tasty! Thank you!
Awesome. Happy you like it and thanks for the feedback!
I made this awesome recipe last week and we loved it! I subbed half of the lean ground beef for ground turkey breast and no one knew the difference….except me! After reading the comments above, I had to read the ingredients several times to find the added brussel sprouts folks mentioned., but there’s no mention of them! Were they deleted? This is my new go-to meatloaf recipe…thanks!
This was a old recipe that we retested it and removed the brussel sprouts. So happy to hear you liked this recipe 😉
I made the healthy meatloaf recipe this evening . I substituted the beef with turkey ground. The dish was delicious! My only concern was that the meatloaf wasn’t firm enough. I followed the directions and cooked it to the right temperature! Any ideas as to what I might have done wrong?
Thank you, Randye
The ground beef helps the meatloaf to be firmer than when you make it with ground turkey. That being said this recipe is actually suppose to be a bit fluffy and not so firm.
I don’t see any brussel sprouts in this recipe???
When we retest this recipe, we decided to remove the brussel sprouts in this recipe.
Cannot wait to make this meatloaf recipe. Just ordered the Ketchup you suggested and it arrived this evening. Will be looking forward to making this soon! Thank you!
You’re very welcome!
Hi Is this recipe for a low fiber meatloaf?
Best meatloaf this is the second time making it. Simple and easy. Thank you
Aww thank you! I’m so happy you liked this recipe.
I am absolutely looking forward to making this recipe! Question, this is the first meatloaf recipe that it states to cook part of the recipe first on the stovetop, and then finishing it in the oven. Is there a reason why you suggest doing that first? Also, can I make this recipe in my Black & Decker Air toaster oven using thd same temperature and cooking time? I am so happy to tell you that I have thoroughly enjoyed making many of your recipes over these past few years!! Thank you!!!
Yes, I like to sauté the onions before because it becomes even softer after the meatloaf is baked.
I’m not sure if you can make it in your Air toaster oven because I’ve never made this recipe in an Air toaster oven, but I believe it would work. Thanks for your question.
This is simple and delicious. Used almond flour, and it turned out great.
Happy to hear that!
I made this but didn’t saute onions. I used dehydrated ones. It was delicious and I will make again. Not over mixing was key, the texture was yummy too. Great idea on almond flour.
Happy you liked it!
This meatloaf was absolutely AMAZING and came out perfect! I am not an experienced cook by any means and this was very easy for me to make. Can’t wait to make it again!
Right? It’s so good!
Why chicken broth when its beef? Why not beef broth or or beef bone broth?
You can use whatever broth you prefer.
Can I make this and then place it in refrigerator to cook later or will it cause it to dry out?
Yes you can.
Best meatloaf!