Bobby Deen Lightens Up Old-Fashioned Meat Loaf

Check out this foolproof plan for updating a classic.
From Mamas Table To Mine An expert at slimming down Southern comfort food, author, restaurant veteran and television cooking-show host Bobby Deen invites us to watch and learn as he prepares four fantastic recipes from his book From Mama's Table to Mine.

Big on flavor and light on PPVs, this meat loaf is easy to make. If you have leftovers (good luck with that), they make great sandwiches the next day. Better yet, consider making a double batch. There’s just enough topping to cover the meat loaf perfectly.

Return to main page

Old-Fashioned Meat Loaf

Adapted from From Mama’s Table to Mine

I’ve got to admit that I was a little nervous taking on meat loaf because my brother Jamie’s wife, Brooke, has darn near perfected it. So all my tastings for this recipe were done in Jamie’s kitchen. When I got the approval of these two toughest critics, I knew I had a keeper. A classic accompaniment to meat loaf is a scoop of fluffy mashed potatoes. But when I want something really decadent and down-home, I pair this meat loaf with a helping of my Yes You Can Mac and Cheese.

Makes 4 servings
PointsPlus® value: 6


  • Meat Loaf
  • 1 lb ground turkey
  • 3/4 cup fresh bread crumbs (from 2 slices light whole-wheat bread)
  • 1/2 cup finely chopped Vidalia or other sweet onions
  • 1/3 cup grated carrot
  • 1/4 cup lowfat milk
  • 1/4 cup tomato sauce
  • 1 large egg, lightly beaten
  • 1 garlic clove, finely chopped
  • 1 Tbsp Worcestershire sauce
  • 3/4 tsp salt
  • 1/4 tsp freshly ground black pepper

  • Topping
  • 2 Tbsp ketchup
  • 2 tsp light brown sugar
  • 1 tsp yellow mustard


  1. Preheat oven to 375°F. Line a rimmed baking sheet with foil.
  2. To make meat loaf: In a large bowl, combine turkey, bread crumbs, onions, carrot, milk, tomato sauce, egg, garlic, Worcestershire sauce, salt and pepper. Mix gently but thoroughly. Mound meat loaf mixture onto prepared baking sheet, patting it into a loaf shape with your hands.
  3. To make topping: In a small bowl, combine ketchup, brown sugar and mustard. Spoon topping over meat loaf, using back of spoon to spread it evenly.
  4. Bake meat loaf for about 45 minutes, or until meat is no longer pink inside and is cooked through (165°F on an instant-read thermometer). Let it sit for 5 minutes, then slice and serve.
  • Serving size: 1/4 meat loaf

Notes from the author

  • My Mama always says that the best kitchen tools you have are the ones God gave you, and they’re right on the ends of your arms! When you really need to get in there and get a good vigorous mix going, use a nice clean pair of hands. That’s my advice for mixing up this meat loaf. It’s faster and more efficient, not to mention kind of fun.

More like this


In the Kitchen, Video
Free Newsletter Get it now