Low Sodium Meatloaf

Meatloaf sliced on a white plate is garnished with parsley.

This easy Low Sodium Meatloaf is tender, savory, and full of classic comfort-food flavor. Made with ground beef, fresh breadcrumbs, no-salt seasoning, and a simple ketchup glaze.

Prep Time 15

Cook Time 1 15

Total Time 1 30

Course Main Course

Cuisine American

Servings

Author Jan Nunes

Ingredients

2 Slices White, Wheat, or Sourdough Bread
2 Large Eggs
⅓ Cup Whole Milk
1 Tablespoon Worcestershire Sauce
2 Pounds Ground Beef (85% Lean)
1 Teaspoon Dried Oregano
1 Teaspoon Mrs. Dash Original Seasoning
½ Teaspoon Black Pepper Freshly Ground
½ Cup Ketchup

Instructions

Preheat oven to 350°F. Place a 9" x 5" loaf pan on a baking sheet and set it aside.
Tear the bread into pieces and pulse in a small food processor until fine crumbs form. Set aside.
2 Slices White, Wheat, or Sourdough Bread
In a small bowl beat together the eggs, milk, and Worcestershire sauce. Set aside for later.
2 Large Eggs, ⅓ Cup Whole Milk, 1 Tablespoon Worcestershire Sauce
Place ground beef in a large mixing bowl. Sprinkle the dried oregano, Mrs. Dash seasoning, and black pepper over the meat.
Add the breadcrumbs into the center of the meat and pour the egg mixture over the breadcrumbs. Let it stand until the breadcrumbs absorb most of the egg mixture, approximately 10 minutes.
2 Pounds Ground Beef, 1 Teaspoon Dried Oregano, 1 Teaspoon Mrs. Dash Original Seasoning, ½ Teaspoon Black Pepper
Gently mix the beef, breadcrumbs, seasonings, and egg mixture until evenly combined. The meatloaf mixture should easily gather together.
Press the meatloaf mixture into the loaf pan and bake for 1 hour or until an instant-read thermometer shows an internal temperature of 160°F/71°C in the center of the meatloaf.
Pour off any liquid from the meatloaf and spread the ketchup across the top of the meatloaf. Return the meatloaf to the oven and bake for another 15 minutes to set the ketchup glaze.
Remove the meatloaf from the oven. Use a large spatula to lift the meatloaf from the pan. Serve and enjoy!
½ Cup Ketchup

Notes

My Top Tips

♡ Let the breadcrumbs soak. Letting the breadcrumbs soak in the egg and milk rehydrates them and helps keep the meatloaf moist and tender. Skipping this step can make the meatloaf heavier and drier.

♡ Check the center for doneness. The outer edges cook faster than the center, so use an instant-read thermometer before glazing. The meatloaf is done when the center reaches 160°F.

Make-Ahead & Storage

Make-Ahead: You can mix the meatloaf and press it into the loaf pan up to 1 day before baking. Cover tightly with plastic wrap or aluminum foil and refrigerate until ready to bake. Since the meatloaf will be cold, add up to 30 minutes to the baking time.

Storage: Wrap leftover meatloaf in plastic wrap or aluminum foil, or place it in an airtight container. Refrigerate for up to 5 days.

Nutrition

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