Low Sodium Meatloaf

Meatloaf sliced on a white plate is garnished with parsley.

This Low Sodium Meatloaf recipe has all the familiar ingredients of a classic meatloaf but with less salt and doesn’t skimp on taste.

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° Fahrenheit. Place a 9" x 5" loaf pan on a baking sheet and set it aside.
Tear the bread into pieces and put it into a small food processor. Pulse until the bread becomes fine bread crumbs. Set aside for later.
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 bread crumbs into the center of the meat and pour the egg mixture over the bread crumbs. Let it stand until the bread crumbs mostly absorb 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 ground beef with the bread crumbs, seasonings, and egg mixture until all of the ingredients are well incorporated. 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 liquids 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

♡ Letting the breadcrumbs soak in the egg and milk will rehydrate them and make your meatloaf moist. If you mix the ingredients together without this vital step, your meatloaf will be heavy, dry, and less pleasing to eat.

♡ The outer edges of the meatloaf will cook faster, so use an instant-read thermometer to check the temperature of the center of the meatloaf before glazing it.

Make-Ahead & Storage

Make-Ahead: You can make the meatloaf mixture and press it into the loaf pan up to one day in advance of baking it. Cover the pan with aluminum foil or plastic wrap and refrigerate it until you are ready to bake it. The baking time will take up to half an hour longer.

Storage: Leftover meatloaf can be wrapped in plastic wrap or aluminum foil and stored in an airtight container in the refrigerator for up to five days.

Nutrition

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