Weight Watchers Meatloaf Recipe

Weight Watchers Meatloaf

Weight Watchers Meatloaf

This Weight Watchers meatloaf might just be my new favorite meat loaf!

I decided it was time to get back to basics last night and serve up some meat and potatoes. Rod is a good sport about everything I cook and never complains. But he’s a midwest born-and-raised guy who prefers his food simple and straightforward.

Instead of going with what has become my standard meat loaf – the Paula Deen Meat Loaf recipe (which is tasty but has 9 PointsPlus), I wanted to try something new. After checking out a few options, I decided on this Weight Watchers meatloaf from the Weight Watchers New Complete Cookbook

The Skinny on Weight Watchers Meatloaf

Chopping all the vegetables requires a little extra work, but I think it was worth it. (I find chopping kinda therapeutic, but you could always speed up the process by using a food chopper or processor.)

It bakes up moist and delicious thanks to the addition of lots of finely chopped vegetables and turns out 4 very generous 6 PointsPlus Value servings. And it works with the Simply Filling Technique.


4.5 from 4 reviews
Weight Watchers Favorite Meatloaf Recipe
Prep time
Cook time
Total time
Weight Watchers meatloaf, a tasty savory meatloaf made moist and delicious by the addition of lots of finely chopped vegetables
Recipe type: Meat, Entree
Serves: 4
  • 2 teaspoons canola oil
  • 1 cup finely chopped white mushrooms
  • 1 onion, finely chopped
  • 1 carrot, finely chopped
  • 1 celery stalk, finely chopped
  • 1 pound lean ground beef (7% or less)
  • ½ cup quick-cooking oats (not instant)
  • 2 large egg whites
  • 3 tablespoons ketchup, plus more for brushing on top
  • 1 tablespoon worcestershire sauce
  • ½ teaspoon dried thyme
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 3 garlic cloves, minced
  1. Preheat oven to 350 F degrees. Spray a 4-1/2 x 8-1/2-inch loaf pan with cooking spray.
  2. Heat the oil in a large nonstick skillet set 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. Add the remaining ingredients to the vegetables in the bowl and mix well. Press the meatloaf into the prepared loaf pan.
  4. Bake the meatloaf for 30 minutes. Brush additional ketchup on top of the loaf, if desired. Cook until done, an additional 30 to 45 minutes. (An instant read thermometer inserted into the center of the loaf should read 160 F degrees.)
  5. Remove from the oven and let rest for about 5 minutes. Cut into 8 slices.
Cook's Notes
Nutritional Estimates Per Serving (2 slices): 243 calories, 8 g fat, 15 g carbs, 2 g fiber, 26 g protein and 6 Weight Watchers PointsPlus

Source: Weight Watchers New Complete Cookbook

*PointsPlus® for Weight Watchers Meatloaf calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc.

More Weight Watchers Meat Loaf Recipes:

Basic Meat Loaf with Bread Crumbs
Skinny Mini Meatloaf Muffins
Weight Watchers Turkey Meat Loaf with Quinoa and Zucchini
Simple Meat Loaf made with dry onion soup mix
Weight Watchers Slow Cooker Meatloaf

Get even more Weight Watchers recipe inspiration by following my Weight Watchers Recipes Board on Pinterest

Follow Simple Nourished Living {Martha McKinnon}’s board Weight Watchers Recipes on Pinterest.

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  1. Shawna says

    It’s in my oven right now and smells wonderful :) This is my first time to your page, and I’ll be back a hundred more times!!! 😀

  2. Mike says

    This dish was delicious. However, it was much too loose. It needs to be firmed up a bit. It should provide at least a little resistance when you bite into it. Any suggestions? Mike

    • says

      Hi Mike. I think it’s “loose” because the vegetable to meat ratio is so high. You might try adding an extra 8 ounces or so of ground meat to the mix. That should make the texture firmer, will also increase the points plus value. Hope this helps!

  3. Kristina says

    Delicious! I substituted green peppers for the mushrooms because I’m not a mushroom fan and omitted the carrots but it still turned out great! Even my husband, who’s very particular about his meatloaf, liked it! Would definitely make this again.

  4. Karen Smidt says

    I made this meatloaf to tonight. I loved it and so did my husband. Thank you for the receipe. I started Weight Watchers 6 weeks ago and lost 30 lbs so far. Tonight was the first night I didn’t eat one of the WW Smart Ones entrees. It is nice to know I can cook nutritional food that tastes great.

    • says

      Hi Karen,

      Thanks so much for taking the time to leave such a thoughtful comment! And congratulations on your tremendous weight loss!! You are a WW Rock Star!! Smart Ones can be great for transitioning onto the WW plan and/or when you are short on time. But, you are right, it’s so nice to know that you can eat delicious homemade food and succeed with WW too!!

  5. Steven Gorman says

    You can cut 240 calories by skipping the sauteeing of vegetables. They cook just fine in the oven for an hour. If you still want to soften the onion, carrot, celery, mushroom, you can do this without oil in the microwave, and it’s faster and easier. I also substituted quinoa instead of oats. Another substitution: tomato paste instead of ketchup. Ketchup has sugar or corn syrup, tomato paste consists only of tomatoes. I increased the amount of tomato paste, since I saved 240 calories without the canola oil. Yum!

    • says

      Thanks, Steven

      Love all your suggestions. I too have begun softening my vegetables in the microwave without oil instead of sauteeing them. Will try tomato paste instead of ketchup next time.

  6. NEW TO WW says

    LOVED THIS MEATLOAF!!! Skipped the celery because my husband isn’t a fan. So moist and delicious. Very filling!

  7. Brenda Bonadies says

    This was the best meatloaf I have ever had . My husband and I were fighting over the leftovers. I was wondering if you have ever made burgers from this recipe? I didn’t feel like the mixture was firm enough so next time I will add more oats. I will also try adding more meat to see if that helps, esp if I make into burgers.

    • says

      Hi Brenda, Thanks for taking the time to let us know! We really appreciate it. No, I’ve never tried to make burgers from it. But, I think it would work to make mini meatloaf muffins in muffin tins which are great because they cook faster and are portion controlled.

  8. Julia says

    This was really delicious; my son loved it too! I just added cumin and dashes of Worcestershire and Tabasco to the ketchup topping (credit to Alton Brown for that).

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