Low Sodium Meatloaf Recipe

This low-sodium meatloaf recipe is full of all the savory flavors you love. With easy-to-follow instructions, this recipe promises a satisfying meal without compromising on taste.

Servings: Makes 8 servings

The sodium per serving for this recipe is 71 mg

You can store leftover meatloaf in an air-tight container in the refrigerator for up to 3 days.

You can freeze leftover meatloaf just wrapping it tightly with foil or plastic, and then in an air-tight container or freezer bag. Store frozen for up to 3 months.

HOW DO I MAKE MY MEATLOAF?

1. Preheat oven to 350°(F)

2. In a large bowl, use your hands and mix all ingredients except for ¼ cup of the ketchup.

3. Shape the meat mixture into a loaf and place it in a greased baking pan.

4. The sides need not be touched.

5. It is better to use a 9.5″ x 5″ loaf pan.

6. Bake at 350° for 45 minutes.

7. Brush the remaining ketchup over the meatloaf and bake another 15 minutes for a total of 60 minutes.

8. Internal temp when done should be 165°(F).

Low Sodium Meatloaf Ingredients

INGREDIENTS

• 1 ½ lbs lean ground beef
• ¾ cup Panko breadcrumbs
• ½ cup no-salt-added ketchup, divided
• 1 ½ tablespoons dried parsley flakes
• 1 tablespoon onion powder
• 2 teaspoons dried oregano
• 1 teaspoon fresh ground black pepper
• 1 teaspoon garlic powder
• 1 large egg

INSTRUCTIONS

1. Preheat oven to 350°(F)
2. In a large bowl, use your hands and mix all ingredients except for ¼ cup of the ketchup.
3. Shape the meat mixture into a loaf and place in a greased baking pan.
4. The sides need not be touched.
5. It is better to use a 9.5″ x 5″ loaf pan.
6. Bake at 350° for 45 minutes.
7. Brush the remaining ketchup over the meatloaf and bake another 15 minutes for a total of 60 minutes.
8. Internal temp when done should be 165°(F).