Combine all the ingredients for the meatloaf in a large bowl except the ketchup. Do not mix too much so as not to obtain too compacted bread.
Line a high-sided rectangular pan with parchment paper and place the mixture in it.Depending on your preference, you can also shape the meat mixture into the shape of bread and bake it on a lined baking sheet.
Cover evenly the top of the meatloaf with the ketchup.
Bake uncovered in the oven for 1 hour.
Take the meatloaf out of the oven and let rest uncovered for 10 to 15 minutes. It might seem too juicy and soft at first, but as it cools down a bit, it will absorb the excess liquid and firm up.
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NOTES
Note 1 - Low sodium ketchupTake note that the calculation of nutritional values takes into account the use of my low sodium ketchup recipe.
NUTRITION FACTS
Nutrition Facts
Classic Low Sodium Meatloaf
Serving Size
1 slice (1/8 meatloaf)
Amount per Serving
Calories
278
% Daily Value*
Fat
18
g
28
%
Saturated Fat
7
g
44
%
Trans Fat
1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
8
g
Cholesterol
81
mg
27
%
Sodium
82
mg
4
%
Potassium
359
mg
10
%
Carbohydrates
11
g
Fiber
2
g
8
%
Sugar
3
g
3
%
Protein
18
g
Vitamin C
2
mg
2
%
Calcium
32
mg
3
%
Iron
3
mg
17
%
Phosphorus
200
mg
20
%
*5% or less is a little, 15% or more is a lot
For informational purposes only. Nutrition data is primarily calculated from the USDA National Database. Values may vary from accuracy of measurements, brands, nutritional data and more. All measurements are metric (1 cup = 250ml). Readers are encouraged to make their own calculations.