Abigail Joy Dougherty: Registered Dietitian, Nutrition Expert & Lover of Life
2013, Blog, Healthy Eating, Recipes

Lightened Up Barbecue Meatloaf

This is one of my husband and I’s all time favorite recipe! I found it on Cooking Light close to 6 years ago now and have been making it ever since.  I vary the recipe up almost every time I make it… but I will try to contain myself and only include the most amazing version! 🙂  This is a great variation on traditional meatloaf – but if you’re looking for traditional try this one.

We had our meatloaf last night with some boxed mashed potatoes from Whole Foods and a side garden salad (huge staple in my dinners and just whatever veggies are in the fridge).  Okay, so I know what you’re thinking…  A dietitian and foodie makes boxed mashed potatoes?!?! I know, so I have a few reasons… I always end up making mediocre (at best) mashed potatoes – I have tried so many recipes, tried my own, etc but they are always ho-hum. 🙁  I also have an issue with adding enough butter, milk and extras to make them creamy and delicious enough — SO,  the reasons why I love these from Whole Foods are the nutrition facts are good (it really is only dehydrated potatoes), only 5 mg of sodium and despite what the box says you DON’T have to add all that butter.  When I figured this out it was huge – usually on any recipe or boxed item, I just add half the recommended butter or fat the recipe calls for.  You can rarely taste any difference.

Okay, you totally have to forgive me for 2 things….

1) I am using my iPhone and 2) Meatloaf is a beast to try and make look pretty

So please, only silently judge 🙂

Try this!!

~3-4 ounces of meatloaf (palm of your hand) 1/2 cup mashed potatoes = 1 serving-ish

Barbecue Meatloaf 

Serving size: 6 (about 2 slices)

Adapted from Cooking Light 


  • 1  pounds ground beef, extra lean (raw)
  • 1/2 pound ground turkey breast (raw)*
  • 1/2 cup dry breadcrumbs
  • 1/4 cup ground flax seed
  • 3/4 cup chopped onion
  • 1/3 cup barbecue sauce, divided
  • 1 tablespoon prepared mustard
  • 1 1/2 teaspoons chili powder
  • 1 tablespoon of finely chopped/minced garlic OR 1 teaspoon garlic powder (I recommend fresh)
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 large egg whites
  • Cooking spray


  1. Preheat oven to 350°.
  2. Combine the beef, breadcrumbs, and onion, 1 tablespoon barbecue sauce, and remaining ingredients except cooking spray in a large bowl.
  3. Place meat mixture into a 9 x 5-inch loaf pan or place them into muffin tins (just too the top) coated with cooking spray. Spread remaining barbecue sauce over top of meat loaf. Bake at 350° for 1 hour or until a thermometer registers 160° – cooking time may vary for muffins – check at about 45 mins. Let stand 10 minutes. Cut loaf into 12 slices.

Patrick’s onion-y delicious forkful!!



Question of the day:

Have you ever tried dehydrated potatoes?! Opinion?



Leave a Reply