WEIGHT WATCHERS PARMESAN MEATLOAF

There’s something deeply satisfying about a well-made meatloaf. It’s one of those dishes that feels like a warm hug from the inside out—a comforting meal that brings back fond memories of family dinners and cozy evenings. For me, meatloaf is synonymous with home-cooked love, especially when it comes from my grandmother’s kitchen. Her version was always hearty and indulgent, but it was often a little too rich for regular rotation.

As I embarked on a journey towards healthier eating without sacrificing flavor, I discovered the Weight Watchers Parmesan Meatloaf. This recipe is a fantastic, lighter take on the classic, designed to keep the taste of home while fitting into a balanced lifestyle. It incorporates wholesome ingredients like finely chopped vegetables and lean beef, giving you all the satisfaction of traditional meatloaf but with fewer calories and more nutrients.

This version of meatloaf not only offers a healthier option but also a deliciously tender and flavorful dish. It’s perfect for anyone looking to enjoy the comfort of a meatloaf without the guilt. It’s a great dish for meal prepping or serving to a family, and it pairs wonderfully with a variety of side dishes.
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
Start by preheating your oven to 350°F (175°C). This ensures that the oven is at the right temperature for even cooking. While the oven heats up, prepare your loaf pan by spraying it with cooking spray. This step prevents the meatloaf from sticking to the pan and makes cleanup easier. If you don’t have a loaf pan, you can use a baking sheet lined with parchment paper or foil, though the shape will be different.
2. Cook the Vegetables
Heat 2 teaspoons of canola oil in a large nonstick skillet over medium heat. Once the oil is hot, add the finely chopped mushrooms, onion, carrot, and celery. These vegetables will add moisture and flavor to the meatloaf, as well as boost its nutritional value. Cook the vegetables, stirring frequently, for about 5 minutes or until the onion becomes softened and translucent. The mushrooms will release their liquid, which will help to soften the other vegetables.

Once the vegetables are cooked, transfer them to a large mixing bowl. This will be the bowl where you’ll combine all the ingredients for your meatloaf.
3. Mix the Meatloaf Ingredients
In the same large bowl with the cooked vegetables, add the remaining ingredients: 1 pound of lean ground beef, 1/2 cup of quick cooking or old-fashioned oats, 2 large egg whites (or 1 whole egg if you prefer), 3 tablespoons of ketchup, 1 tablespoon of Worcestershire sauce, 1 teaspoon dried thyme leaves, 1 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon garlic powder (or 1 teaspoon minced fresh garlic).

Mix all these ingredients thoroughly. I recommend using your hands for this step as it allows you to combine the ingredients more evenly without overworking the meat. Overmixing can result in a denser meatloaf, so be sure to mix just until everything is combined.