WHY IT’S LIGHT Made with lean sirloin, and studded with chopped carrots, celery, and onion, this meatloaf is just as delicious as the diner classic, but better for you. The meat mixture is bound with an egg white, not the whole egg, as well as the flaky Japanese breadcrumbs known as panko. Even the potatoes are lighter, since they are mashed with low-fat buttermilk (rather than butter, cream, or whole milk).
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Preheat oven to 450°F. Process carrots, celery, onion, and panko with egg white in a food processor until finely chopped and combined, about 1 minute. Transfer to a large bowl; mix in beef, 1 teaspoon salt, and 1/8 teaspoon pepper.
Step 2
On a foil-lined rimmed baking sheet, form meat mixture into a 6-inch-long loaf; brush with half the barbecue sauce. Bake until an instant-read thermometer inserted in loaf registers 160°F, 25 to 30 minutes, brushing halfway through with remaining sauce.
Step 3
Meanwhile, in a medium saucepan, cover potatoes with cold water by 1 inch. Bring to a boil; add salt. Reduce to a simmer, and cook until potatoes are easily pierced with the tip of a paring knife, 15 to 20 minutes. Drain; return to pan. Stir over medium until a starchy film forms on bottom of pan, about 1 minute. Remove from heat; mash with buttermilk until smooth. Season with salt and pepper.
Step 4
While potatoes cook, set a steamer basket in a pot filled with 1 inch of simmering water. Add green beans; cover, and cook until crisp-tender and bright green, 4 to 6 minutes. Transfer to a bowl; add oil, season with salt and pepper, and toss.
Step 5
Serve meatloaf with mashed potatoes and green beans.
nutrition information
Step 6
(Per Serving)
Step 7
Calories: 327
Step 8
Fat: 5.9g (2.2g Saturated Fat)
Step 9
Protein: 24.7g
Step 10
Carbohydrates: 45.2g
Step 11
Fiber: 7g
