Low Sodium Bacon-Wrapped Meatloaf
Indulge in a guilt-free twist on a classic comfort dish with this Low Sodium Bacon-Wrapped Meatloaf! Featuring lean ground beef, aromatic herbs, and a savory onion-garlic base, this recipe delivers bold flavors without compromising your low-sodium lifestyle. The star of the show is the low sodium bacon, which wraps the meatloaf in a smoky, crispy layer, locking in all its juicy tenderness. With just 20 minutes of prep and an hour of cooking, this hearty, family-friendly main course is as easy as it is delicious. Serve it with wholesome sides like mashed potatoes or steamed veggies for a balanced, heart-conscious meal that's guaranteed to impress. Perfect for weeknight dinners or a cozy weekend feast, this healthier take on bacon-wrapped meatloaf is sure to become a favorite in your recipe rotation.
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Recipe Information
Ingredients
- 2 pounds lean ground beef
- 8 slices low sodium bacon
- 2 large eggs
- 1 cup unsalted breadcrumbs
- 0.5 cup milk
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 0.25 cup fresh parsley, chopped
- 1 teaspoon black pepper
- 1 teaspoon dried thyme
- 0.5 teaspoon dried oregano
- 2 tablespoons unsalted tomato paste
- 1 tablespoon olive oil
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a small pan over medium heat, add olive oil and sauté the chopped onion until translucent, about 5 minutes. Add the minced garlic and cook for an additional 1 minute. Set aside to cool slightly.
In a large bowl, combine the ground beef, sautéed onion and garlic, eggs, breadcrumbs, milk, parsley, black pepper, thyme, oregano, and tomato paste. Mix gently with your hands until all ingredients are evenly combined. Be careful not to overmix to keep the meatloaf tender.
Shape the meat mixture into a loaf form and place it onto the prepared baking sheet.
Lay the low sodium bacon slices over the top of the meatloaf, tucking the ends underneath to secure.
Bake in the preheated oven for about 60 minutes, or until the internal temperature of the meatloaf reaches 160°F (71°C).
Once done, remove from the oven and let the meatloaf rest for about 10 minutes before slicing. This helps the juices redistribute, keeping the meatloaf moist.
Slice and serve warm, accompanied by your choice of low sodium side dishes like mashed potatoes or steamed vegetables.
Nutrition Facts
Calories |
2532 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.9 g | 151% | |
| Saturated Fat | 42.9 g | 214% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 1041 mg | 347% | |
| Sodium | 2590 mg | 113% | |
| Total Carbohydrate | 123.1 g | 45% | |
| Dietary Fiber | 11.8 g | 42% | |
| Total Sugars | 21.9 g | ||
| Protein | 236.4 g | 473% | |
| Vitamin D | 3.5 mcg | 18% | |
| Calcium | 637 mg | 49% | |
| Iron | 36.4 mg | 202% | |
| Potassium | 1802 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
