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Classic Meat Loaf from Cooking Light

November 19, 2011

While I still love my old Classic Meat Loaf recipe, this lightened-up version from the October 2011 issue of Cooking Light caught my eye so I decided to give it a try.

This meat loaf uses ground sirloin; my older recipe uses a combination of ground beef and ground pork. Substituting 1 egg white for 2 whole eggs lightens it up a bit, as does using panko bread crumbs instead of quick-cooking oats.

So what did I think of this Classic Meat Loaf? I thought it was really just about as good as my original, so I know I’ll be making it again. It had a good beefy flavor, and made great leftovers. And this time of year I like to have a few lighter recipes up my sleeve to balance out the upcoming holiday meals! 😉



Classic Meat Loaf from Cooking Light

(Adapted from the recipe in the October 2011 issue)


(print the recipe)


Serves 4


1 teaspoon oil

½ cup chopped onion

6 tablespoons ketchup, divided

½ cup panko (Japanese bread crumbs)

¼ cup chopped fresh flat-leaf parsley (optional, I didn’t have any so I didn’t use it)

1 teaspoon Worcestershire sauce

¾ teaspoon dried oregano

¼ teaspoon salt

¼ teaspoon freshly ground black pepper

1 pound ground sirloin

1 large egg white



1. Preheat the oven to 350˚.

2. Heat the oil in a small saucepan. Add the chopped onion and sauté for 5 or 6 minutes, until tender.

3. Mix the onion, 3 tablespoons of the ketchup, and the rest of the ingredients in a bowl. Mix until everything is just combined; do not over mix.

4. Spread a small amount of oil on a baking sheet. (Or use cooking spray.)

5. Shape the meat on the pan into a loaf that’s about 8 inches long and 4 inches wide.

6. Spread the remaining 3 tablespoons ketchup on top of the loaf.


 My meat loaf on a foil lined baking sheet. My advice: DO NOT use foil when you make it. The meat loaf stuck to the foil even though I had spread a bit of oil on it. It was difficult to remove.


7. Bake for about 35 minutes, or until an instant read thermometer registers 160˚.

8. Let stand for 10 minutes. (It will slice more easily after this rest period.) Slice and serve.



Nutritional information per serving, as provided by Cooking Light:

Calories: 264    Fat: 11.8 g (sat 4.6 g, mono 5 g, poly 0.4 g)    Protein: 25.3 g    Carb: 13.3 g

Fiber: 0.9 g    Chol: 74 mg    Iron: 3.1 g    Sodium: 525 mg    Calc: 33 mg

7 Comments leave one →
  1. November 20, 2011 3:56 am

    I never thought about using Panko. (They are a much underused staple in my pantry.) Great idea with the egg white as well.

    • November 21, 2011 4:28 pm

      I would not have thought of using Panko either. Cooking Light usually does a great job with lightened-up recipes.

  2. November 20, 2011 4:58 pm

    Oh how I love a delicious and juicy meatloaf! I would love to try this one (and the old one) just to say I did! I love using slices of leftover meatloaf as a sandwich meat.

    I hope you have a good start to your week!

    • November 21, 2011 4:27 pm

      Mmmm….I love meat loaf sandwiches, too! Happy Thanksgiving cooking, Dionne!

  3. April 30, 2012 7:14 pm

    Thanks for the tip with the foil – I wouldn’t think it would stick so much with the grease and oil from the meat.

    • May 1, 2012 12:16 pm

      Yes, I was surprised, too, Liz! Maybe it’s because this recipe uses leaner beef and no ground pork? Thanks for your comment! 🙂


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