Lightened Up Classic Meatloaf


There is a reason that meatloaf mashed potatoes and a simple side of green beans is a classic weeknight dinner – it is easy to prepare, makes the house smell warm and cozy and feeds a crowd. I wanted to share how I lighten it up, while maintaining all the rich flavors, by cutting the beef in half and adding turkey. And I can’t wait to show you how I reinvent the leftovers into a one-dish Shepherd’s Pie!


Lightened Up Classic Meatloaf

  • Author: Roni Proter
  • Prep Time: 10
  • Cook Time: 35
  • Total Time: 45 minutes
  • Yield: 4 1x


Units Scale
  • 1 lb ground beef, 85%-90% lean
  • 1 lb ground turkey
  • 1 egg
  • 1/4 cup low fat milk
  • 1/2 cup Italian bread crumbs
  • 1/4 cup fresh chopped parsley
  • 1 tbsp fresh thyme, de-stemmed
  • 1 tbsp dried Italian seasoning
  • 1 tbsp Worcestershire sauce
  • 1 tso kosher salt
  • 1/2 tsp pepper
  • 1/2 yellow onion, diced
  • 1 carrot, peeled and diced
  • 1 celery stalk, diced
  • 2 garlic cloves, minced
  • 1tbsp olive oil
  • 3/4 cup ketchup
  • 1 tbsp packed brown sugar
  • 1 tbsp apple cider vinegar


  1. Heat oven to 350 degrees.
  2. Meanwhile, set a sauté pan to medium heat, add the oil and onion, carrot, celery and garlic and sauté until the onions are translucent, 2-3 minutes. Turn off the heat and allow to cool while you prepare the rest of the ingredients
  3. In a large mixing bowl, scramble the egg, then add the beef, turkey, milk, bread crumbs, parsley, thyme, Italian seasoning, salt and pepper
  4. Add the sautéed vegetables and gently mix with your hands until all the ingredients are well incorporated
  5. Place the meatloaf on a parchment lined baking sheet and spread out into a 2-inch thick oval
  6. Bake for 20 minutes
  7. Meanwhile, whisk the ketchup, brown sugar and apple cider vinegar and brush half of the mixture on the meatloaf
  8. Bake for another 5 minutes, brush the remaining ketchup and bake for 5 more minutes before serving

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