There is a reason that meatloaf mashed potatoes and a simple side of green beans is a classic weeknight dinner – it is easy to prepare, makes the house smell warm and cozy and feeds a crowd. I wanted to share how I lighten it up, while maintaining all the rich flavors, by cutting the beef in half and adding turkey. And I can’t wait to show you how I reinvent the leftovers into a one-dish Shepherd’s Pie!
Lightened Up Classic Meatloaf
- Prep Time: 10
- Cook Time: 35
- Total Time: 45 minutes
- Yield: 4 1x
Ingredients
Units
Scale
- 1 lb ground beef, 85%-90% lean
- 1 lb ground turkey
- 1 egg
- 1/4 cup low fat milk
- 1/2 cup Italian bread crumbs
- 1/4 cup fresh chopped parsley
- 1 tbsp fresh thyme, de-stemmed
- 1 tbsp dried Italian seasoning
- 1 tbsp Worcestershire sauce
- 1 tso kosher salt
- 1/2 tsp pepper
- 1/2 yellow onion, diced
- 1 carrot, peeled and diced
- 1 celery stalk, diced
- 2 garlic cloves, minced
- 1tbsp olive oil
- 3/4 cup ketchup
- 1 tbsp packed brown sugar
- 1 tbsp apple cider vinegar
Instructions
- Heat oven to 350 degrees.
- Meanwhile, set a sauté pan to medium heat, add the oil and onion, carrot, celery and garlic and sauté until the onions are translucent, 2-3 minutes. Turn off the heat and allow to cool while you prepare the rest of the ingredients
- In a large mixing bowl, scramble the egg, then add the beef, turkey, milk, bread crumbs, parsley, thyme, Italian seasoning, salt and pepper
- Add the sautéed vegetables and gently mix with your hands until all the ingredients are well incorporated
- Place the meatloaf on a parchment lined baking sheet and spread out into a 2-inch thick oval
- Bake for 20 minutes
- Meanwhile, whisk the ketchup, brown sugar and apple cider vinegar and brush half of the mixture on the meatloaf
- Bake for another 5 minutes, brush the remaining ketchup and bake for 5 more minutes before serving
