Best Healthy Meatloaf Recipe

Comfort food has a new meaning with this easy, healthy meatloaf recipe! Like my healthy burgers, it’s a lighter alternative to a classic meatloaf recipe but tastes just as juicy and tender. It’s made with wholesome ingredients and tastes just as good (hello, air fryer meatloaf). Plus, it’s the perfect choice for quick and easy weeknight dinners!

Recipe highlights

Made with no-nonsense ingredients. You won’t find any funny or complicated ingredients here. Everything in this juicy meatloaf is easy to find at your local grocery store or in your pantry. Perfect texture and flavor. Like my turkey meatloaf, the texture is perfectly juicy and moist in the middle, and the sticky glaze on top is top botch. It has a rich and meaty flavor, with sweet and tangy notes from the topping. An instant hit! Just ask my family- everyone LOVES it when meatloaf is on the menu. Great for meal prep. I typically bake two of these meatloaves at a time for quick weekday meals. Paired with cauliflower mash and some steamed greens, it’s a healthy, wholesome meal.

Ingredients needed

This easy healthy meatloaf calls for pantry staples you’ll likely already have to make. Here is what you’ll need:

Ground beef. I like making my ground beef meatloaf recipes with 80/20 ground beef (80% lean and 20% fat). It’s a lean yet juicy and flavorful option that always gives you tender meatloaf that isn’t dry or overly greasy. Onion and garlic. For flavor. To deepen the savory flavors of these aromatics, sauté them in an oiled skillet until they’re soft and golden. Eggs. The eggs help bind the meatloaf mixture together. Ketchup. Opt for a ketchup that has few ingredients and no added sugar. You can try my sugar free ketchup if you like. Milk. To soften the bread crumbs. Any kind of milk will do, like regular cow’s milk or dairy free almond milk. Parsley. Fresh parsley is best and gives the meatloaf a layer of freshness. Panko bread crumbs. To add bulk and help bind the meatloaf mixture. For a gluten-free option, choose gluten-free panko breadcrumbs or classic gluten-free breadcrumbs. Salt and black pepper. To taste. Italian seasonings. Use a store-bought blend to keep this recipe as easy as possible.

For the glaze:

Ketchup. White vinegar. For some tang and to balance the sweetness in the glaze. Apple cider vinegar works as a substitute. Brown sugar. The natural molasses flavor works so well with the other ingredients. Coconut sugar or white sugar will also work.

Find the printable recipe with measurements below.

How to make healthy meatloaf

Step 1- Make the meatloaf mixture: Gently mix all of the meatloaf ingredients together in a large bowl. Step 2- Shape: Dump the meatloaf mixture onto a lined loaf pan and shape it into a loaf. Step 3- Bake: Place it in the oven to bake. Step 4- Make the glaze: Meanwhile, whisk the glaze ingredients together. Take the meatloaf out of the oven when it’s almost done and brush the glaze all over the outside. Step 5- Finish baking: Place the glazed meatloaf back into the oven to finish baking. Once it’s done, garnish each slice with the pan juices and fresh parsley. Enjoy!

Recipe tips and variations

Use a meat thermometer. My #1 tip. An instant-read meat thermometer is the easiest way to tell if your meatloaf is cooked. Ready-to-eat meatloaf should have an internal temperature of 160°F (71°C). Don’t overmix the meat. Only stir the meatloaf ingredients until they just come together. Overworking the meat mixture will make the meatloaf tough. Let the meatloaf rest. Once it’s done baking, set the meatloaf aside for 10 minutes. Slicing when it’s too hot may cause the meat to crumble! Avoid extra lean beef. Even the healthiest recipes need a little fat for flavor, and this meatloaf is no different. Avoid using fat-free or extra lean beef, as it will yield a dry texture. Use other ground meat. Try this healthy meatloaf recipe with ground turkey or ground chicken, or use a 1:1 mix of ground beef and the other lean ground meat of your choice. Add veggies. Give it a boost of extra nutrition by folding broccoli florets, cauliflower florets, shredded carrots, shredded zucchini, or diced celery into the meat mixture.

Storage instructions

To store: Keep the leftover meatloaf or individual slices in an airtight container or in plastic wrap and store them in the refrigerator for up to 5 days. To freeze: The whole meatloaf or individual slices can be stored in the freezer for up to 6 months. Let them thaw in the fridge overnight before reheating. To reheat: Quickly zap the leftover slices in the oven or reheat large batches in a 350ºF oven until heated through.