High-Protein Classic Meatloaf

Why this version is better

These changes result in approximately 37% less fat per serving and 37% more protein per serving, moving the recipe firmly into high-protein territory. Calorie reduction of ~15% per serving is achieved without sacrificing the classic meatloaf structure or flavor. Omitting brown sugar from the glaze reduces added sugar with minimal flavor impact since ketchup already provides sweetness.

Cooking note: Swapping 80/20 ground beef for 93/7 lean ground beef reduces fat content significantly. To compensate for moisture loss (fat carries moisture), the milk is increased slightly and egg whites are added alongside the whole egg to boost protein without adding fat. The breadcrumbs are reduced slightly and replaced in part with oat flour to maintain binding while lowering refined carbs. The brown sugar in the glaze is omitted entirely to reduce unnecessary sugar carbs and calories.