Parmesan Meatloaf Recipe

 Parmesan Meatloaf Recipe

This Weight Watchers Parmesan Meatloaf is a lighter, healthier twist on a beloved classic. Packed with lean beef, vegetables, and a bit of parmesan for flavor, it gives you all the comfort of traditional meatloaf without the extra calories. It’s perfect for meal prepping or feeding the whole family, offering a hearty meal with fewer points!

Ingredients:

• 2 teaspoons canola oil
• 1 cup finely chopped white mushrooms
• 1 cup finely chopped onion
• 1 carrot, peeled and finely chopped
• 1 stalk celery, finely chopped
• 1 pound lean ground beef (7% or less fat)
• 1/2 cup quick cooking or old-fashioned oats (not instant)
• 2 large egg whites (or 1 whole egg)
• 3 tablespoons ketchup (plus more for brushing on top)
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme leaves (not ground thyme)
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon garlic powder (or 1 teaspoon minced fresh garlic)

Instructions:

1. Prepare the Oven and Pan:

• Preheat your oven to 350°F (175°C).
• Lightly spray a loaf pan with cooking spray to prevent the meatloaf from sticking. If you don’t have a loaf pan, use a baking sheet lined with parchment paper or foil for a different shape.

2. Cook the Vegetables:

• Heat 2 teaspoons of canola oil in a large nonstick skillet over medium heat.
• Add finely chopped mushrooms, onion, carrot, and celery to the skillet. Cook for about 5 minutes, stirring frequently, until the onion is soft and translucent and the mushrooms release their moisture.
• Transfer the cooked vegetables to a large mixing bowl.

3. Mix the Meatloaf Ingredients:

• In the same large bowl with the cooked vegetables, add the following:
  • 1 pound of lean ground beef
  • 1/2 cup of oats (quick cooking or old-fashioned)
  • 2 egg whites (or 1 whole egg)
  • 3 tablespoons ketchup
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme leaves
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon garlic powder (or 1 teaspoon minced fresh garlic)
• Mix all the ingredients thoroughly until everything is well combined. Do not overmix, as that can lead to a denser meatloaf.

4. Form and Bake the Meatloaf:

• Press the meat mixture into the prepared loaf pan, shaping it to ensure it holds its shape during baking.
• Bake for 30 minutes at 350°F.
• After 30 minutes, brush additional ketchup on top of the meatloaf (optional) for a tangy glaze.
• Continue baking for another 30-45 minutes, or until the meatloaf reaches an internal temperature of 160°F (71°C). Use an instant-read thermometer to check for doneness.

5. Let it Rest and Serve:

• Once done, remove the meatloaf from the oven and let it rest for about 5 minutes before slicing. This helps the juices redistribute for a more moist and flavorful result.
• Slice the meatloaf into 8 servings and serve with your favorite side dishes like mashed potatoes, steamed vegetables, or a fresh salad.

Variations and Substitutions:

Vegetarian Option:

• Substitute the lean ground beef with a plant-based ground meat alternative (ensure it has similar cooking instructions for best results).

Spicy Meatloaf:

• Add a teaspoon of hot sauce or red pepper flakes to the meat mixture for some heat.
• Alternatively, use spicy ketchup for a flavor boost.

Cheesy Meatloaf:

• Mix in 1/2 cup shredded cheese (cheddar, mozzarella, or Parmesan) for a cheesy twist.

Herb Variations:

• Try different herbs like rosemary, oregano, or basil instead of thyme for a different flavor profile.

Gluten-Free Option:

• Use gluten-free oats or gluten-free crackers instead of regular oats.
• Ensure your Worcestershire sauce is gluten-free if you’re following a gluten-free diet.

Nutritional Information (per serving):

• Calories: Approx. 200 kcal
• Protein: 27g
• Carbs: 12g
• Fat: 7g
• Fiber: 2g

(Please note: Nutritional values are approximate and will vary based on the exact ingredients used.)

Q&A Section:

Q1: Can I make this meatloaf ahead of time?

A1: Yes! You can assemble the meatloaf the night before, store it in the fridge, and bake it the next day. Alternatively, you can cook the meatloaf and store the leftovers in the fridge for up to 3 days. Reheat in the oven or microwave.

Q2: Can I freeze this meatloaf?

A2: Yes, this meatloaf freezes well. After baking, let it cool completely. Wrap it tightly in plastic wrap or aluminum foil, then place it in an airtight container or freezer bag. It will keep for up to 3 months. To reheat, thaw in the refrigerator overnight and reheat in the oven until heated through.

Q3: What can I use instead of egg whites?

A3: If you prefer, you can substitute the egg whites with 1 whole egg. You can also use a flaxseed or chia seed “egg” (1 tablespoon ground flax or chia mixed with 2.5 tablespoons water, let sit for a few minutes to thicken) for a vegan alternative.

Q4: How do I prevent the meatloaf from being too dry?

A4: The added vegetables (mushrooms, onion, carrot, and celery) help to keep the meatloaf moist. Be sure not to overmix the meat mixture, as that can result in a dense, dry loaf. Additionally, the ketchup on top adds moisture and flavor.

Q5: Can I make this recipe without mushrooms?

A5: Yes, if you don’t like mushrooms or are allergic, simply omit them and replace them with another vegetable like zucchini or bell peppers, or add extra onion and carrot.

Q6: Can I use turkey or chicken instead of beef?

A6: Absolutely! You can substitute ground turkey or ground chicken for the lean ground beef. Just keep in mind that the flavor and texture will vary slightly, but it will still be delicious and lean.

Final Thoughts:

This Weight Watchers Parmesan Meatloaf is a lighter, healthier option for a family favorite. It’s full of flavor, packed with nutritious vegetables, and made with lean beef for a heart-healthy meal. Perfect for meal prep or a satisfying dinner, it provides all the comforting goodness of a traditional meatloaf without the extra calories. With its versatility and healthy ingredients, this meatloaf will quickly become a go-to dish in your kitchen. Enjoy!