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Healthy Meatloaf Recipe
Healthy Meatloaf Recipe photo by Taste of Home
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Healthy Meatloaf Recipe

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Welcome your family in from the cold with this moist and delicious meat loaf with wonderful Southwest taco flavor. This is down-home comfort food at its healthy best! —Mary Relyea, Canastota, New York
TOTAL TIME: Prep: 25 min. Bake: 55 min. + standing
MAKES:8 servings
TOTAL TIME: Prep: 25 min. Bake: 55 min. + standing
MAKES: 8 servings

Ingredients

  • 1 large onion, chopped
  • 1 large sweet red pepper, chopped
  • 3 garlic cloves, minced
  • 1 tablespoon olive oil
  • 1 cup dry bread crumbs
  • 2 teaspoons chili powder
  • 1 teaspoon salt
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon pepper
  • 1 can (14-1/2 ounces) diced tomatoes with mild green chilies, divided
  • 1/3 cup plain yogurt
  • 1 egg, lightly beaten
  • 2 pounds lean ground beef (90% lean)

Nutritional Facts

1 slice: 296 calories, 13g fat (5g saturated fat), 98mg cholesterol, 672mg sodium, 18g carbohydrate (6g sugars, 3g fiber), 26g protein Diabetic Exchanges:1 starch, 3 lean meat 1/2 fat

Directions

  1. In a large nonstick skillet, saute the onion, red pepper and garlic in oil until tender. Transfer to a large bowl. Stir in the bread crumbs, chili powder, salt, oregano, cumin, pepper, 2/3 cup diced tomatoes with green chilies, yogurt and egg. Crumble beef over mixture and mix well.
  2. Shape into a loaf and place in an 11-in. x 7-in. baking dish coated with cooking spray. Spoon the remaining diced tomatoes over top. Bake, uncovered, at 350° for 55-60 minutes or until no pink remains and a meat thermometer reads 160°. Drain if necessary; let stand for 15 minutes before slicing. Yield: 8 servings.
Originally published as Mexican Meat Loaf in Healthy Cooking February/March 2011, p53

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.


Reviews for Healthy Meatloaf

AVERAGE RATING
(5)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (3)
3 Star
 (0)
2 Star
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MY REVIEW
trixiejo302
Reviewed Nov. 3, 2015

"This meatloaf is good. We have had to change the way we cook and eat since a family member's recent diabetes diagnosis and this fits the bill. I used steel cut oats instead of bread crumbs, and I used sour cream in place of the yogurt simply because that's what I had on hand. I also threw in about a half cup of ground flax seed to boost protein and Omega 3's. I was impressed and so was my family. This one is a keeper and I loved the Tex-Mex flavors."

MY REVIEW
autumnjewel
Reviewed Apr. 3, 2011

"My husband told me it was the best meatloaf he's eaten and told me to keep the recipe and make it again. Thank you Mary Relyea for sharing your recipe."

MY REVIEW
Gabrielle Schroader
Reviewed Feb. 24, 2011

"Very good the night I served it. For some reason, it was FANTASTIC as leftovers."

MY REVIEW
Mrs. MKS
Reviewed Feb. 8, 2011

"My husband loved all the meat!"

MY REVIEW
cee-jay
Reviewed Feb. 8, 2011

"Where is the photo as published in my healthy Cooking magazine?"

MY REVIEW
jdaclc04
Reviewed Feb. 7, 2011

"Success! Children and hubby had second helpings."

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