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).
