A Healthy Take – On My Italian Style Meatloaf

True comfort food even with this healthier version.

True comfort food even with this healthier version.

The challenge of this contest amongst Epicurious Community Table bloggers is to take a recipe previously published in the Community Table and give it a healthier make over. The original recipe featured ground pork, veal and beef. It also had a whole egg, mozzarella and thick full fat Caesar salad dressing. This lighter version is amazingly tasty! Serve with whole grain pasta.


  • 2 pounds ground chicken (white meat)
  • 1/2 cup panko breadcrumbs (seasoned)
  • 1 cup Parmesan cheese
  • 1/3 cup low-fat Caesar salad dressing
  • 1 cup low-fat skim mozzarella cheese (shredded)
  • 1 egg white
  • 1 tablespoon dried oregano
  • 1 tablespoon dried parsley
  • 8 ounces marinara sauce


  1. Pre-heat oven to 350 degree F.
  2. In a large bowl, combine chicken, panko crumbs, Parmesan cheese, mozzarella cheese, parsley, oregano, egg, garlic and Caesar dressing until combined, but don’t over mix it.
  3. I suggest you line a baking dish with non-stick aluminum foil, for easier clean-up.
  4. Form meat mixture into a mound shape and place it in a large enough baking dish that there is space all around it.
  5. Use one cup of marinara sauce to coat the meat loaf mound on all sides except the bottom.
  6. Bake meatloaf for one hour, 15 minutes or until fully cooked through.
  7. Heat remaining sauce up in microwave at 1 minute, 30 seconds.
  8. Slice meatloaf and drizzle sauce on top.

Preparation Time: 15 minutes.

Cook Time: 1 hour, 15 minutes

Servings: 8-10

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