Lighter (and Tastier) Meatloaf

I have a weakness for meatloaf.  The past couple of weeks, I’ve really been craving it, so when Husband got home last night, I made us meatloaf, lighter mashed potatoes, and a strawberry spinach salad.  But, like always, I didn’t want to make it from 100% red meat (typically beef).  As I told one of my friends last night, it was an experiment that turned out really well!  Husband came in the kitchen while I was grinding our chicken and goes “Ew… Chicken meatloaf?” and later admitted it was some of the best meatloaf I’d ever made.  If that’s not high praise (coming from a  guy who thinks healthier food is gross), I don’t know what is!

Recipe – Serves 4

1/4 lb lean ground beef

3/4 lb ground chicken

2 t Worcestershire sauce

1 1/2 t minced garlic

1/4 t thyme

1/4 c ketchup

1 medium carrot, finely grated

1/2 large onion, minced

2 t fresh-cracked pepper

1 egg white

1/2 c bread crumbs

1/4 c ketchup

1 T balsamic vinegar


  1. Combine all ingredients except the egg white and bread crumbs and mix thoroughly.
  2. Chill in the fridge for an hour or so.  This step is optional, but I find that it keeps the meatloaf moister in the oven and allows the flavors to meld a little better.
  3. Pre-heat the oven to 350°.
  4. Pull the bowl of meat out of the fridge and add the egg white and bread crumbs, and mix until completely combined.
  5. Form a loaf in a lightly greased 9″ x 13″ pan and cover the pan tightly with foil.
  6. Bake for an hour.
  7. Meanwhile, mix the last two ingredients (ketchup and balsamic vinegar) in a small bowl.
  8. Pull the meatloaf out of the oven and take the foil off.
  9. Using a basting brush, put the ketchup/balsamic vinegar on top of the meatloaf.  You may not use it all.
  10. Bake for another 10 to 15 minutes, until the top is a little caramelized.
  11. Allow to rest for a few minutes before slicing and serving.

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