Low Fat Classic Meatloaf with Gravy
Satisfy your comfort food cravings guilt-free with this *Low Fat Classic Meatloaf with Gravy*, a healthier twist on a timeless favorite. Made with lean ground beef, wholesome quick oats, and nutrient-packed grated carrots, this recipe is big on flavor and light on calories. Moist and tender, the meatloaf is baked to perfection and topped with a tangy ketchup glaze for that nostalgic touch, then paired with a rich, velvety low-sodium beef gravy. Perfect for a cozy family dinner, this dish is easy to prepare and ready to impress. Garnish with fresh parsley for a pop of color and added freshness, and enjoy a hearty, satisfying meal that's as good for your taste buds as it is for your waistline. Keywords: low fat meatloaf, healthy meatloaf recipe, meatloaf with gravy, quick oats meatloaf, lean ground beef recipes.
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Recipe Information
Ingredients
- 500 grams lean ground beef
- 50 grams quick oats
- 120 ml skim milk
- 2 large egg whites
- 1 medium onion, finely chopped
- 1 large carrot, grated
- 1 clove garlic clove, minced
- 15 ml Worcestershire sauce
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 60 ml ketchup
- 500 ml low sodium beef broth
- 15 grams cornstarch
- 30 ml water
- 15 ml olive oil
- 15 grams fresh parsley, chopped (for garnish)
Instructions
Preheat your oven to 180°C (350°F) and lightly grease a loaf pan.
In a large mixing bowl, combine the quick oats and skim milk. Let them sit for 5 minutes to soften.
Add the lean ground beef, egg whites, chopped onion, grated carrot, minced garlic, Worcestershire sauce, salt, and black pepper to the bowl. Mix well until combined.
Transfer the mixture to the loaf pan, pressing down firmly to ensure it's even. Spread the ketchup evenly over the top.
Bake in the preheated oven for about 60 minutes, or until the internal temperature reaches 75°C (165°F).
While the meatloaf is baking, prepare the gravy. Heat the olive oil in a saucepan over medium heat.
Add the low sodium beef broth and bring to a simmer.
In a small bowl, mix the cornstarch with water to make a slurry. Gradually whisk it into the simmering broth.
Continue to whisk until the gravy thickens. Reduce the heat and let it simmer for 5 more minutes, stirring occasionally.
Once the meatloaf is done, let it rest for 10 minutes before slicing.
Serve the meatloaf slices with a generous drizzle of the gravy on top and garnish with fresh parsley.
Nutrition Facts
Calories |
232 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.1 g | 12% | |
| Saturated Fat | 2.9 g | 15% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 52 mg | 17% | |
| Sodium | 547 mg | 24% | |
| Total Carbohydrate | 15.8 g | 6% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 4.8 g | ||
| Protein | 21.1 g | 42% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 60 mg | 5% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 253 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
