Meatloaf Recipe that is flavorful and juicy on the inside, with a delicious glaze spread on the outside. This dish is easy to make for dinner and is guaranteed to be your favorite homemade comfort food. All within Low Sodium guidelines. The glaze id amazing and I like to serve it on top of a heaping pile of mashed potatoes. This is a year round favorite.



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Category: Main Course
Seasons:  All
Cuisine Type American


For 8 Serving(s)

Ingredients for the Meatloaf

2 Pounds Ground Beef (90/10) lean
1 Teaspoon Dried Parsely
1 Teaspoon Italian Seasoning
1/2 Teaspoon Paprika
1/4 Teaspoon Red Pepper flakes
1 Tablespoon Worcestershire Sauce (reduced sodium)
1/8 Teaspoon Black Pepper
1 Small Onion
1 Tablespoon Garlic minced
1 Cup Breadcrumbs (see note)
1 Cup Milk
2 Eggs
1/2 Cup Cheddar Cheese

Meatloaf Glaze

1/3 Cup Unsalted Ketchup
1 Tablespoon tomato paste Unsalted
3 Tablespoons Brown Sugar
1 Teaspoon Apple Cider Vinegar
2 Tablespoons Sweet Chili Sauce

Best Ever Meatloaf Directions

  1. Preheat oven to 400 degrees F.
    Cover a rimmed baking sheet with aluminum foil. Lightly spray with oil.
    Set aside.
  2. Make Meatloaf:
  3. Combine all the "Meatloaf" ingredients, in the order listed up to the bread crumbs. Stir well to combine, and after that add the milk and beaten egg. Stir just until combined.
  4. Add the cheddar cheese and again mix well, but do not over-beat.
    Shape the beef mix into a loaf shape and place it on the prepared baking sheet.
  5. Meatloaf Glaze:
  6. Combine all the Glaze ingredients in a small bowl until well combined and set aside. Brush about half of the glaze all over the meatloaf.
  7. Bake:
  8. Transfer meatloaf to the oven and bake for about 45 minutes, or until the inside temperature is 160F degrees. Brush the remaining glaze all over the surface of the meatloaf and bake for another 15 minutes.
  9. Once the meatloaf is done, let it cool for 10-15 minutes before slicing and serving.
  11. NOTE* Lea & Perrins makes a reduced sodium version of their Worcestershire Sauce that is available at most supermarkets.

    For bread crumbs I use a low sodium panko bread crumb by 4C that I use a rolling pin to make them into a finer consistency. They are lower sodium then most bread crumbs

Recipe notes

Sodium By The Numbers

Ground Beef =600mg
Parsley =0mg
Italian Seasoning =0mg
Paprika =0mg
Red Pepper Flakes =0mg
Worcestershire sauce (Reduced Sodium) =45mg
Black Pepper =0mg
Onion =0mg
Garlic =0mg
Bread Crumbs (See note in Directions) =130mg
Milk =125mg
Eggs =120mg
Cheddar Cheese = 350mg
Unsalted Ketchup =25mg
Tomato Paste =50mg
Brown Sugar =0mg
Apple Cider Vinegar =0mg
Sweet Chili Sauce =150mg

Total for entire meatloaf = 1595mg

Per Slice, based on 8 slices = 200mg

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