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We've made over this traditional entrée and cut more than half the fat by using extra-lean ground beef, and egg whites instead of whole eggs. As a result, this saves 6g of fat per serving.
After shaping a meatloaf with your hands, be sure to wash your hands thoroughly with soap and hot water for at least 20 sec. A quick rinse under the faucet is not enough to kill any harmful bacteria.
Prepare using STOVE TOP Lower Sodium Stuffing Mix for Chicken.
Enjoy this delicious entrée, made with better-for-you ingredients, as part of your healthful eating plan. And as a bonus, it's a good source of iron from the ground beef.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
Best meatloaf we've ever made!
Hands down better than any family recipe I inherited. Tastes great, not greasy. I made according to recipe except for using reduced sugar ketchup; better tomato flavor with less sugar!
I LOVE this recipe! So easy and tastes great. I bake it on a broiler-type pan so whatever fat is in the 93% ground beef I use drains off. And when I have it, I put a couple of slices of pre-cooked bacon on the top towards the end, under the cheese. (I do, however, use 1 whole egg instead of just the egg whites not being a egg white lover.) Onions smell so good sauteing in the dressing, too.
Great for leftovers too -- warm meatloaf sandwiches. Yummm!!!!