Whole-Grain Meatloaf

Leftover meatloaf makes wonderful sandwiches for the next day’s lunch.

Serves: 8Hands-on: 15 minutesTotal: 2 hoursDifficulty: Easy

Serves: 8


  • 1 Tbsp. olive oil
  • 1 medium onion, peeled and finely chopped
  • 3 cloves garlic, peeled and minced
  • 1 cup minced mushrooms
  • 1⁄8 tsp. ground black pepper
  • 1 tsp. dried marjoram leaves
  • 1 large egg
  • 1 egg white
  • 1⁄2 cup chili sauce
  • 1⁄4 cup whole milk
  • 1 Tbsp. Worcestershire sauce
  • 4 slices whole-grain bread
  • 8 oz. 85% lean ground beef
  • 8 oz. ground turkey
  • 8 oz. ground pork
  • 3 Tbsp. ketchup


  • Preheat oven to 325°F. Spray a 9-by-5-inch loaf pan with nonstick cooking spray and set aside.
  • In large saucepan, heat olive oil over medium heat. Add onion, garlic, and mushrooms; cook and stir until tender, about 6 minutes. Place in large mixing bowl, sprinkle with pepper and marjoram, and let stand for 15 minutes.
  • Add egg, egg white, chili sauce, milk, and Worcestershire sauce, and mix well. Make crumbs from the whole-grain bread and add to onion mixture.
  • Add all of the meat and work gently with your hands just until combined. Press into prepared loaf pan. Top with ketchup. Bake for 60 to 75 minutes, or until internal temperature registers 165°F. Remove from oven, cover with foil, and let stand for 10 minutes before slicing.