Weight Watchers Parmesan Meatloaf



  • 2 teaspoons canola oil
  • 1 cup finely chopped white mushrooms
  • 1 cup finely chopped onion
  • 1 carrot, peeled and finely chopped
  • 1 stalk celery, finely chopped
  • 1 pound lean ground beef (7% fat or less)
  • 1/2 cup quick-cooking or old-fashioned oats (not instant)
  • 2 large egg whites (or 1 whole egg)
  • 3 tablespoons ketchup (plus more for brushing on top)
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme leaves (not ground thyme)
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon garlic powder (or 1 teaspoon minced fresh garlic)


  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Spray a 4-1/2 x 8-1/2-inch loaf pan with cooking spray.
  2. Cook the Vegetables: Heat the canola oil in a large nonstick skillet over medium heat. Add the mushrooms, onion, carrot, and celery. Cook, stirring frequently, until the onion is softened, about 5 minutes. Transfer this mixture to a large bowl.
  3. Combine Ingredients: Add the lean ground beef, oats, egg whites (or whole egg), ketchup, Worcestershire sauce, thyme, salt, black pepper, and garlic powder (or minced garlic) to the bowl with the vegetables. Mix well until all ingredients are thoroughly combined.
  4. Form the Meatloaf: Press the meatloaf mixture into the prepared loaf pan.
  5. Bake the Meatloaf: Bake the meatloaf in the preheated oven for 30 minutes. If desired, brush additional ketchup on top of the loaf. Continue baking for an additional 30 to 45 minutes, or until an instant-read thermometer inserted into the center of the loaf reads 160°F (71°C).
  6. Rest and Serve: Remove the meatloaf from the oven and let it rest for about 5 minutes. Cut into 8 slices and serve.

Enjoy your Weight Watchers Parmesan Meatloaf!


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