Skinny Meatloaf


This is a great meatloaf recipe & the mushroom sherry sauce makes it even better! I have doubled the recipe, split it and and then freeze the two loaves for future meals. If I put a loaf in the refrigerator at night, the meatloaf will be defrosted for dinner the next night – quick and easy dinners are the best!

Ingredients for Meatloaf:

1 pound (96%) extra lean ground beef

1 cup panko or fresh bread crumbs

1 cup onions, chopped

2 egg whites

3 tablespoons ketchup

1 tablespoon spicy brown or yellow mustard

1 tablespoon Worcestershire sauce

¼ teaspoon salt

Fresh ground pepper, to taste


Ingredients for Topping:

¼ cup ketchup

1 tablespoon spicy mustard or yellow mustard

2 teaspoon brown sugar, packed

Directions for Meatloaf:

Preheat oven to 350 degrees Fahrenheit.

Line a baking sheet with foil and set aside.

In a large bowl, add the ground beef.

To the beef, add the panko/bread crumbs, onions, egg whites, ketchup, mustard, Worcestershire sauce, salt and pepper, to taste. Using your hands, mix together all the ingredients.

Place the meat mixture on the baking sheet and free form a loaf by hand. It should be about 12”x4.”

In a small bowl, mix together the topping ingredients. Spread all over the top of the meatloaf.

Bake for 55 minutes. Remove from oven and let rest for at least 10 minutes before slicing.

Mushroom Sherry Sauce
Makes 1 cup

1 strip thick-sliced bacon, diced
3 cups mixed mushrooms, halved or quartered (5 ½ oz.)
1/4 cup shallots, minced
1 T. all-purpose flour
2 tsp. tomato paste

1/4 cup dry sherry
1 cup chicken broth

1 T. unsalted butter, cold
1/2 tsp. sherry vinegar or red wine vinegar
Salt and pepper to taste

Fry bacon in a skillet over medium heat till crisp, about 5 min.

Transfer bacon to a paper towel-lined plate and return pan with drippings to the burner.

Add mushrooms and shallots, and sauté till mushrooms are browned, about 5 min., stirring occasionally.

Stir in flour and tomato paste; cook 1 minute.

Deglaze with sherry and simmer till evaporated.

Gradually add broth, scraping up brown bits from the bottom of the pan.

Bring to a simmer and cook till slightly thickened, about 5 min.

Finish sauce with reserved bacon, butter, vinegar, salt, and pepper.


Nutrition Facts (including mushroom sherry sauce)
Servings 12 slices
Amount Per Serving

Calories 177

Total Fat 4 g

Cholesterol 38 mg

Sodium 172 mg

Potassium 56 mg

Total Carbohydrate 8 g

Protein 15 g

Vitamin A 5 %

Vitamin C 7 %

Calcium 1 %

Iron 9 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.