Ingredients
1 1/2 lbs lean ground beef
3/4 cup plain, unseasoned panko breadcrumbs (low sodium)
1/2 cup no-salt-added ketchup, divided
1 1/2 tablespoons dried parsley
1 tablespoon onion powder
2 teaspoons dried oregano
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1 large egg
Instructions
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Preheat oven to 350°F (175°C).
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In a large bowl, combine the ground beef, panko, egg, onion powder, garlic powder, parsley, oregano, black pepper, and all but 1/4 cup of the ketchup. Mix gently with your hands until just combined.
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Lightly grease a 9.5 x 5-inch loaf pan. Shape the meat mixture into a loose loaf and place it in the pan, making sure not to pack it too tightly.
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Bake for 45 minutes.
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Remove the meatloaf from the oven and brush the remaining 1/4 cup of ketchup over the top.
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Return to the oven and bake for another 15 minutes, or until the internal temperature reaches 165°F (74°C).
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Allow the meatloaf to rest for 10 minutes before slicing.
Notes
- Always use plain, unseasoned panko breadcrumbs to prevent hidden sodium.
- Resting the meatloaf before slicing helps retain moisture.
- You can bake two loaves and freeze one for later use.
- This recipe is a low-sodium alternative meant for general cooking purposes; consult a medical professional for individualized sodium guidelines.
- Prep Time: 15 min
- Cook Time: 1 hr