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[quote=Anonymous]This recipe takes a little extra work but it's good:

Low-Fat Meatloaf
From Cook's Country
April?/May 2008
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WHY THIS RECIPE WORKS:
Most low-fat meatloaf recipes start by using healthier, leaner meats like chicken or turkey, but we wanted a tender, flavorful low-fat meatloaf recipe with beef as the only meat. Working with 90 percent lean ground beef in our Low-Fat Meatloaf recipe reduced the fat grams by half, but the texture was a little dry and grainy. Replacing milk with tomato juice provided moisture and a tangy flavor boost; using soy sauce also added moisture and flavor with minimal fat and calories. We broke down sautéed mushrooms in the food processor so they could “disappear" into the meatloaf, adding the final amount of moisture needed.

Traditional meatloaf has 740 calories, 43 grams of fat, and 17 grams of saturated fat per 1 1/2-inch slice. Our Low-Fat Meatloaf has 280 calories, 13 grams of fat, and 5 grams of saturated fat per 1 1/2-inch slice.

Serves 6
INGREDIENTS
Meatloaf
1teaspoon vegetable oil
1 onion, chopped fine
  Salt and pepper
10ounces cremini or white mushrooms, sliced thin
3 garlic cloves, minced
1teaspoon minced fresh thyme
1/4cup tomato juice
1slice hearty white sandwich bread, torn into pieces
1 1/2pounds 90-percent lean ground beef
1large egg
1tablespoon soy sauce
1tablespoon Dijon mustard
2tablespoons finely chopped fresh parsley
Glaze
1/3cup ketchup
3tablespoons cider vinegar
1teaspoon hot sauce (see note)
2tablespoons light brown sugar
INSTRUCTIONS
1. For the meatloaf: Adjust oven rack to middle position and heat oven to 375 degrees. Following photo 1 below, set wire rack inside rimmed baking sheet and arrange 8- by 6-inch piece of aluminum foil in center of rack. Using skewer, poke holes in foil at 1/2-inch intervals.

2. Heat oil in large nonstick skillet over medium heat until shimmering. Cook onion and 1/4 teaspoon salt until softened, about 8 minutes. Add mushrooms and cook until they release their liquid, about 5 minutes. Increase heat to medium-high and cook until liquid has evaporated, about 5 minutes. Add garlic and thyme and cook until fragrant, about 30 seconds. Stir in tomato juice and cook until thickened, about 1 minute. Let mixture cool 5 minutes, then transfer mixture to food processor, add bread, and process until smooth. Add beef to food processor and pulse to combine.

3. Whisk egg, soy sauce, mustard, parsley, 1/4 teaspoon salt, and 1/2 teaspoon pepper in large bowl. Add beef mixture and mix with hands until evenly combined. Using hands, shape mixture into loaf covering entirety of prepared foil. Bake until meatloaf registers 160 degrees, about 1 hour. Remove meatloaf from oven and heat broiler.

4. For the glaze: Combine ketchup, vinegar, hot sauce, and sugar in small saucepan. Simmer over medium heat until thick and syrupy, about 5 minutes. Spread glaze over meatloaf and broil until glaze begins to bubble, about 3 minutes. Let rest 10 minutes. Serve.

A BETTER WAY TO COOK MEATLOAF
Allowing meatloaf to steam in its own juices in a loaf pan makes for a greasy mess—and minimal crust. Here is our solution for optimal drainage and a crustier meatloaf.

1. Set a wire rack inside a rimmed baking sheet and top with an 8- by 6-inch rectangle of aluminum foil. Using a skewer, poke holes in the foil about 1/2 inch apart to allow the fat to drain away.
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