Meatloaf gest a bad rap sometimes. It can be horribly dry and/or horribly bland. You can imagine the challenge of trying to make a tasty low sodium meatloaf. Impossible? Not quite. But it takes some work.
I actually find meatloaf is a great thing to make. I can get dinners and sandwiches from it for several days. Usually I freeze half of it for future quick meals. One of the Cooking Forum members cooks her meatloaf in a square baking pan. Ever since I saw her pictures, I've been doing the same. The addition of lots of chopped vegetables helps the meatloaf stay moist and makes it pretty tasty.
Here's the recipe I use:
Low Sodium Meatloaf
1-1/2 to 2 lbs. ground meat (I usually use part beef and part ground pork)
1 8-oz. can NSA tomato sauce (Sometimes I use Trader Joe's no-salt-added marinara sauce or salsa)
1 c. oatmeal
1 egg, beaten
2 tbsp. olive oil
1 small onion, finely chopped
1 carrot, finely grated
1 stalk celery, finely chopped
1/2 bell pepper, finely chopped
2 cloves garlic, finely minced
2 tbsp. Low Sodium Worcestershire Sauce
2 tsp. thyme
1/4 tsp. ground pepper
1/2 c. no-salt-added ketchup
1 tbsp. brown sugar
1 tbsp. horseradish
1 tbsp. prepared mustard
Preheat oven to 350 degrees. Saute vegetables in olive oil. In large bowl, combine meat, tomato sauce, oatmeal, egg, vegetable mixture, Worcestershire Sauce, thyme, and pepper. Mix thoroughly and press into square casserole. Combine glaze ingredients and pour on meatloaf. Bake for about 1 hour. Let stand 10 minutes before serving.
Notes: If I use Trader Joe's no-salt-added marinara sauce as the liquid, I'll also use it as the glaze. And I'll use 2 tsp. of Italian herbs instead of just thyme. If I use Trader Joe's no-salt-added salsa, I'll also use it as the glaze. And I'll add some chopped fresh cilantro to the meatloaf mix and substitute 1/2 tsp. cumin and 1 tsp. chili powder for the thyme.