This Weight Watchers Meatloaf is a lighter take on classic homemade meatloaf that is still juicy, flavorful, and comforting. Made with lean ground beef, simple seasonings, breadcrumbs, and a sweet and tangy glaze, this easy meatloaf is perfect for a family dinner.
Meatloaf is one of those classic recipes that never goes out of style. It is inexpensive, easy to prepare, and makes wonderful leftovers. This lighter version is perfect when you want traditional comfort food while keeping the ingredients simple.
Jump to:
Why You Will Like this Recipe
This recipe keeps all the familiar flavors of traditional meatloaf while using lean ground beef to make it lighter. Breadcrumbs help give the meatloaf structure and keep the texture tender, while egg helps bind everything together.
The seasonings add plenty of flavor without needing a complicated ingredient list. Onion, garlic, Worcestershire sauce, and ketchup give the meatloaf a savory flavor with just the right amount of sweetness.
I got this recipe from I Wash You Dry and adapted the recipe to make it more Weight
Ingredients Needed for Meatloaf
- 2 pounds of 93% - Choose lean ground beef to reduce the amount of fat while keeping the meatloaf juicy and flavorful.
- 1 cup of bread crumbs - Breadcrumbs help absorb moisture and give the meatloaf a tender texture. Regular or seasoned breadcrumbs can be used.
- Large eggs - The egg helps bind the ingredients together so the meatloaf holds its shape after baking.
- Parsley - Is a type of herb that is commonly used as a garnish or seasoning in various dishes. It has a bright green color and a mild, slightly bitter taste.
- Parmesan cheese - Parmesan cheese is a hard, granular cheese that originated in Italy. It is typically made from cow's milk and has a sharp, nutty flavor.
- Stubbs Reduced Sugar BBQ Sauce - or use your favorite reduced fat one
- Kosher Salt and black Pepper to taste
- 7 medium sized russet potatoes, cut into cubes - can also use Ukon Gold Potatoes
- Chicken broth or stock - reduced sodium
- 1 % milk - Dairy does not like me at all so I go for a lactose free milk such as Fairlife. It also has more protein in it.
- Garlic powder - is made from dehydrated garlic cloves and like the chili powder above it gets pulverized into a powder or flour consistency.
- salt and pepper to taste
How to Make Weight Watchers Meatloaf
Step 1 For the Meatloaf: Combine ground beef, breadcrumbs, eggs, parmesan cheese, minced onions, garlic powder, parsley, BBQ Sauce, and salt and pepper in medium sized bowl.
Step 2 Place the meat mixture on top of some tinfoil and shape the meat into a loaf. Bring the sides of tinfoil up around the meatloaf to create a vessel so that you can easily lift the meat loaf out of the pan.
Step 3 For the Sauce: In a small bowl combine the ketchup and brown sugar. Mix until well combined. Set aside.
Step 4 For the Potatoes. Peel and slice the potatoes, cut into chunks. Place the cut up potatoes inside the pot and then add 1 cup of chicken stock. If you don't add enough liquid to the pot your the bottom might burn. Place the wire rack that came with your Instant on top of the potatoes.
Step 5 Place the meatloaf wrapped in tinfoil on top of the wire rack and cover your Instant Pot. Set the timer to 25 minutes and the vent to sealing and hit the pressure cook button and the Pot cook the potatoes and meat. Let the pressure naturally release for 10 minutes.
Open up the pot and take the meat loaf and wire rack out. I used a tong to get the wire rack out of the pot to prevent any burns. Brush the meatloaf with the reserved sauce and let it sit out for 10 minutes before serving and cutting. Keep the potatoes in the pot and add in the milk, garlic powder, salt and pepper. Mash with a potato masher.
Pro Tips for Weight Watcher Meatloaf
Don't overmix the meat mixture. Mix just until everything comes together for a tender meatloaf.
Finely chop the onion so it cooks evenly and blends into the meatloaf.
Use an instant-read thermometer to check the internal temperature rather than relying only on cooking time.
Let the meatloaf rest before slicing. This helps prevent it from falling apart when you cut into it.
Storage and Freezing
Store leftover meatloaf in an airtight container in the refrigerator for 3 to 4 days.
Individual slices are easy to reheat in the microwave. You can also warm them in a covered skillet over low heat.
Meatloaf freezes well, too. Wrap individual slices tightly and place them in a freezer-safe container or bag. Freeze for up to 3 months.
Serving Suggestions
Serve this Weight Watchers Meatloaf with mashed potatoes and steamed green beans for a classic comfort food dinner.
Roasted broccoli, Air Fryer Frozen Corn on the Cob, roasted carrots, or a simple garden salad are also delicious sides.
Can this can be prepped the day ahead?
I'd make and shape the meatloaf then store that in the fridge so the next day all you have to do is place the ingredients in the Instant Pot.
Frequently Asked Questions
Make some meatloaf sandwiches of course!
More Weight Watcher Articles
- 30 Weight Watcher Recipes for Dinner
- 50 Delicious Chicken Dinner Recipes for Weight Watchers
- Resources for Weight Watchers
- Mcdonald's Weight Watchers
- Taco Bell Weight Watchers
- Weight Watchers Starbucks Points
If you tried this Instant Pot Meatloaf orany other recipe on my website, please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you! Follow along on Tiktok @jennarecipediaries
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Recipes Diaries.
Weight Watchers Meatloaf
- Prep Time: 15 min
- Cook Time: 25 min
- Total Time: 40
- Yield: 8 1x
- Category: Easy
- Method: Instant Pot
- Cuisine: American
Description
You will love how quickly this Instant Pot Meatloaf comes together in Instant Pot and even the potatoes can cook at the same time while the Instant Pot is cooking. It's like a 2 in one recipe. 🙂
Ingredients
For the Meatloaf:
- 2 pounds of 93% lean ground beef
- 1 cup of bread crumbs
- ¼ cup parmesan cheese, grated
- 2 eggs
- ¼ cup of minced onion
- 2 tsp of garlic powder
- 1 tsp of parsley
- 1 /2 cup of Stubbs Reduced Sugar BBQ Sauce
- Salt and Pepper to taste
- For the Sauce:
- ½ cup of Reduced Sugar Ketchup
- 2 tablespoons of brown sugar
- For the Potatoes:
- 7 medium sized russet potatoes, cut into cubes
- 1 cup of chicken stock - reduced sodium
- 1 cup of 1 % milk
- 2 tsp of garlic powder
- salt and pepper to taste
Instructions
For the Meatloaf: Combine ground beef, breadcrumbs, eggs, minced onions, garlic powder, parsley, BBQ Sauce, and salt and pepper in medium sized bowl. Place the meat mixture on top of some tinfoil and shape the meat into a loaf. Bring the sides of tinfoil up around the meatloaf to create a vessel so that you can easily lift the meat loaf out of the pan.
For the Sauce: In a small bowl combine the ketchup and brown sugar. Mix until well combined. Set aside.
For the Potatoes. Peel and slice the potatoes, cut into chunks. Place the cut up potatoes inside the pot and then add 1 cup of chicken stock. If you don't add enough liquid to the pot your the bottom might burn. Place the wire rack that came with your Instant on top of the potatoes.
Place the meatloaf wrapped in tinfoil on top of the wire rack and cover your Instant Pot. Set the timer to 25 minutes and the vent to sealing and hit the pressure cook button and the Pot cook the potatoes and meat. Let the pressure naturally release for 10 minutes.
Open up the pot and take the meat loaf and wire rack out. I used a tong to get the wire rack out of the pot to prevent any burns. Brush the meatloaf with the reserved sauce and let it sit out for 10 minutes before serving and cutting. Keep the potatoes in the pot and add in the milk, garlic powder, salt and pepper. Mash with a potato masher.
Serving size: 1 slice of meatloaf, ½ cup of mashed potatoes, and 1 cup of green beans.
Makes 8 servings.
Notes
myWW points: Blue Points: 11; Green Points: 12; Purple Points: 7
Disclaimer: I am not affiliated with WW in any way. I am just a member who creates recipes based on their points system. If you have any questions related to the program go to their website.
Nutrition
- Calories: 380
- Sugar: 10
- Sodium: 566
- Fat: 10
- Saturated Fat: 4
- Carbohydrates: 42
- Fiber: 3
- Protein: 31
- Cholesterol: 114
Jenna says
Did you add any liquid to the bottom of the pot? It says to add 1 cup of chicken stock to the bottom of the pot or else the potatoes will definitely burn on the bottom.
Chelsea says
I followed the recipe to a “T” (I thought anyway); however, my IP said food burning before it even started counting down. Why would this be?
Jenna says
Thanks, Margaret!
Margaret M Herlitzka says
This was wonderful. I did use lean ground turkey and doubled the onion to add moisture. My husband also loved it.
Ashley says
This was the first recipe that I used with my instant pot and it was great. You made me a believer in the IP. You were right about the mashed potatoes the broth made them super creamy. This will go into our weeknight rotation. The only thing that I would suggest would be to add whether you use the rapid release or natural release.
Jenna says
No.
Gabe says
If you are not doing the potatoes do you still need 1 cup of water to make the meatloaf?
Jenna says
Recipe updated with # of servings.
Gabe says
How many servings does it make
Alix says
How many people does this serve?