Low Sodium Meatloaf
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 min
- Cook time
- 1 hr 15 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
- 1
Preheat oven to 350° Fahrenheit. Place a 9" x 5" loaf pan on a baking sheet and set it aside.
- 2
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.
- 3
In a small bowl beat together the eggs, milk, and Worcestershire sauce. Set aside for later.
- 4
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.
- 5
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.
- 6
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.
- 7
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!