Classic Weeknight Meatloaf

This classic meatloaf is simple, satisfying, and perfect for a busy weeknight. Made with lean ground beef, peppers, and onions, then finished with a light ketchup topping, it delivers all the comfort of traditional meatloaf while keeping the ingredients straightforward.

Course Main Course

Cuisine American

Keyword comfort

Prep Time 30

Cook Time 1 30

Servings

Calories 314kcal

Ingredients

1.5 pounds lean ground beef 90/10
.5 cup onion diced fine
.5 cup breadcrumbs
1 c skim milk warmed
1 each egg beaten
3 T green pepper diced fine
3 T ketchup
1 tsp salt
.25 tsp pepper

Instructions

Preheat oven to 350 degrees.
Add milk to a small saucepan and gently warm; do not bring to a boil.
Lightly grease a 9X9 or a 9X13 baking dish with butter.
Add ground beef to a large stainless steel bowl
Add onions, green pepper, breadcrumbs, egg, salt and pepper, and combine well.
Add warmed milk; mixture should be soft and moist.
Transfer to the baking dish and form into a loaf.
Spoon ketchup in an even layer over the top of the meatloaf.
Bake in a preheated oven for 1 hour and 20 minutes, the meatloaf should be slightly browned, leave in the oven for another 10 nminutes if it is not.

Notes

Dietitian's tip

Choose lean beef. I use 93% lean ground beef to provide plenty of protein while keeping the saturated fat lower than it would be with a higher-fat ground beef.

Don’t overmix. Mix the ingredients just until everything is combined. Overworking ground beef can make meatloaf dense and tough.

Make it ahead. Assemble the meatloaf in the morning or the night before, cover and refrigerate it, and it’s ready to bake at dinnertime.

Think about the whole plate. Meatloaf doesn’t need to be “lightened up” until it no longer feels like comfort food. Instead, build a balanced plate around it with vegetables and a fiber-containing carbohydrate.

Nutrition