Low-Fat Meatloaf

So, I’m actually not that concerned about finding meatloaf that is low-fat, I just think this is the best meatloaf I’ve ever had (and I’ve tried a few!). The difference is that the mushroom mixture adds great flavor to the meatloaf (but because it’s pureed, my kids don’t know there’s mushrooms in it), and the meatloaf is never dry. It’s just a winner; so much so, that I usually turn to this recipe when I have mushrooms in the house. This recipe comes from an April 2008 Cook’s Country. I haven’t included a picture, because I don’t think meatloaf photographs well, but it looks pretty much like any other meatloaf, I promise!

Low-Fat Meatloaf

  • 1 t. vegetable oil
  • 1 onion, chopped fine
  • Salt and pepper
  • 10 oz. cremini or white mushrooms, sliced thin
  • 3 garlic cloves, minced
  • 1 t. minced fresh thyme
  • ¼ c. tomato juice
  • 1 slice hearty white sandwich bread, torn into pieces
  • 1½ lbs. 90-percent lean ground beef
  • 1 large egg
  • 1 T. soy sauce
  • 1 T. Dijon mustard
  • 2 T. finely chopped fresh parsley


  • ⅓ c. ketchup
  • 3 T. cider vinegar
  • 1 t. hot sauce
  • 2 T. light brown sugar

1. For the meatloaf: Adjust oven rack to middle position and heat oven to 375 degrees. Set wire rack inside rimmed baking sheet and arrange 8- by 6-inch piece of aluminum foil in center of rack. Using skewer, poke holes in foil at ½-inch intervals.

2. Heat oil in large nonstick skillet over medium heat until shimmering. Cook onion and ¼ t. salt until softened, about 8 minutes. Add mushrooms and cook until they release their liquid, about 5 minutes. Increase heat to medium-high and cook until liquid has evaporated, about 5 minutes. Add garlic and thyme and cook until fragrant, about 30 seconds. Stir in tomato juice and cook until thickened, about 1 minute. Let mixture cool 5 minutes, then transfer mixture to food processor, add bread, and process until smooth. Add beef to food processor and pulse to combine.

3. Whisk egg, soy sauce, mustard, parsley, ¼ teaspoon salt, and ½ teaspoon pepper in large bowl. Add beef mixture and mix with hands until evenly combined. Using hands, shape mixture into loaf covering entirety of prepared foil. Bake until meatloaf registers 160 degrees, about 1 hour. Remove meatloaf from oven and heat broiler.

4. For the glaze: Combine ketchup, vinegar, hot sauce, and sugar in small saucepan. Simmer over medium heat until thick and syrupy, about 5 minutes. Spread glaze over meatloaf and broil until glaze begins to bubble, about 3 minutes. Let rest 10 minutes. Serve.



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