Healthy Makeover Meatloaf Recipes

HEALTHY MAKEOVER MEATLOAF

Steps:

• Preheat oven to 350 degrees F. In 12-inch nonstick skillet, in oil, cook celery and onion on medium 10 minutes or until vegetables are tender, stirring occasionally. Add garlic and cook 1 minute. Transfer vegetables to large bowl; cool slightly.
• To bowl with vegetables, add turkey, bread crumbs, milk, Worcestershire sauce, egg whites, 1/4 cup ketchup, 1/2 teaspoon salt, and 1/4 teaspoon coarsely ground black pepper; mix with hands until well combined but not overmixed. In cup, mix Dijon and remaining 1/4 cup ketchup.
• In 13" by 9" metal baking pan, shape meat mixture into 9" by 5" loaf. Spread ketchup mixture over top of loaf.
• Bake meatloaf 55 to 60 minutes or until meat thermometer inserted in center reaches 160 degrees F. (Temperature will rise to 165 degrees F upon standing.)
• Let meatloaf stand 10 minutes before removing from pan to set juices for easier slicing. Transfer meatloaf to platter and cut into slices to serve.

HEALTHIER MEATLOAF MAKEOVER

Steps:

• Heat oven to 350°F. Heat olive oil in a sauté pan over medium high heat. Add the zucchini, onions, and garlic. Sprinkle with salt and pepper. Sauté for about 5 minutes or until onions are softened. Set the mixture aside to cool.
• In a bowl combine all the meatloaf ingredients including the cooled vegetable mixture with a good sprinkle of salt and pepper.
• Mold into a loaf in a 9x13 sprayed or greased glass, baking dish.
• In a small bowl, whisk together the ketchup, Worcestershire sauce and brown sugar. Brush the mixture all over the loaf.
• Bake the meatloaf in the center of the oven uncovered for 50 to 60 minutes. You'll know it is done when an instant thermometer inserted in the center of the loaf reaches 165°F.

HEALTHY MAKEOVER MEATLOAF

Steps:

• Preheat the oven to 350 °F.
• Heat 1 tablespoon of olive oil in a nonstick skillet. Add 2 chopped stalks of celery and 1 small chopped onion to the skillet and sauté on medium for about 10 minutes, stirring occasionally or until the vegetables are tender.
• Add 1 clove of chopped garlic and sauté for 1 more minute. Transfer the sautéd vegetables to a large bowl and allow to cool slightly.
• Add 2 pounds of turkey, ¾ cup of bread crumbs, 1 cup of milk, 1 tablespoon of Worcestershire sauce, 2 egg whites, ¼ cup ketchup, ½ teaspoon salt and ¼ teaspoon of coarsely ground black pepper to the vegetables. Mix all the ingredients together with your hands until the mixture is well combined (but not overmixed).
• Shape the meatloaf mixture into a 9 x 5 inch loaf in a 13 x 9 inch metal baking pan.
• Mix the remaining ¼ cup of ketchup with 1 tablespoon of Dijon mustard and brush this mixture over the top of the loaf.
• Cook in the preheated oven for 55 - 60 minutes (a meat thermometer inserted in the center of the meatloaf should read 160 °F).
• Allow the meatloaf stand for about 10 minutes before removing from pan. This will give the juices time to set and will allow for easier slicing.
• Transfer the meatloaf to a serving platter. Cut into even slices before serving.

HEALTHY MEATLOAF

Steps:

• In a large nonstick skillet, saute the onion, red pepper and garlic in oil until tender. Transfer to a large bowl. Stir in the bread crumbs, chili powder, salt, oregano, cumin, pepper, 2/3 cup diced tomatoes with green chilies, yogurt and egg. Crumble beef over mixture and mix well., Shape into a loaf and place in an 11x7-in. baking dish coated with cooking spray. Spoon the remaining diced tomatoes over top. Bake, uncovered, at 350° for 55-60 minutes or until no pink remains and a thermometer reads 160°. Drain if necessary; let stand for 15 minutes before slicing.