By Skinny Meatloaf is a comfort-food classic made simpler for home cooks. With everyday ingredients and reliable technique, it delivers big flavor with little effort.
Skinny Meatloaf captures the essence of meals|beef & lamb while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Skinny Meatloaf becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
¼ Cup Ketchup
1 tbsp. Yellow Mustard
2 Tsp Brown Sugar
Meatloaf:
1 lb. Tenderloin, Or 96% Lean Ground Beef
1 ½ Slices Of Whole Wheat Bread, Without Crust/ Shredded
1 cup Vaidila Onion, Chopped
3 Egg Whites, Large Eggs
Pinch Salt
½ tsp Pepper
3 tbsp. Ketchup
1 tbsp. Mustard, Yellow
1 tbsp. Worcestershire Sauce
How To Make Skinny Meatloaf
Preheat oven to 350 degrees.
Prep a loaf pan with nonstick cooking spray.
Combine the ground beef, shredded bread, onion, egg whites, salt and pepper together in a large bowl. Set aside.
In a small bowl whisk together the ketchup, mustard, and Worcestershire sauce.
Pour the mixed sauce ingredients over the ground beef mixture. Work the sauce into the meat mixture using your hands.
Form the loaf. Transfer the meat loaf into the prepared loaf pan. Place in the oven.
Bake at 350 degrees for 55 minutes. Make sure the meatloaf is fully cooked.
Take out of the oven, set aside, and allow it to cool for 10 minutes
Cut into 5 equal pieces. Plate and serve.
PREPARATION STEPS
Preheat oven to 350 degrees.
Combine the ground beef, shredded bread, onion, egg whites, salt and pepper together in a large bowl. Set aside.
Pour the mixed sauce ingredients over the ground beef mixture. Work the sauce into the meat mixture using your hands.
Bake at 350 degrees for 55 minutes. Make sure the meatloaf is fully cooked.
ORIGIN
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 20 min | Cook: 45 min | Total: 65 min | Servings: 4 | Calories: ~450 kcal | Difficulty: Medium
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRINGS
Green salad; Roasted vegetables; Rice or bread
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
