Low Sodium Classic Meatloaf with Gravy
Savor the comforting flavors of a timeless favorite with our Low Sodium Classic Meatloaf with Gravy recipe—a healthier twist on the beloved dinnertime staple. This hearty dish combines lean ground beef and turkey with savory aromatics like sautéed onion and garlic, balanced by a subtle hint of thyme and the tang of unsalted ketchup. Bound together with quick-cooking oatmeal, this meatloaf delivers a tender, juicy texture without relying on excessive salt. Topping it all off is a velvety low-sodium gravy, made from scratch with rich beef broth, perfect for drizzling over each slice. With just 20 minutes of prep and an irresistible homemade taste, this low-sodium meatloaf is proof that classic comfort food can fit into a heart-healthy lifestyle. Ideal for family dinners or meal prepping, it’s a dish that’s as satisfying as it is wholesome.
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Recipe Information
Ingredients
- 1 pound Ground beef (lean, 85/15)
- 0.5 pound Ground turkey
- 1 medium Onion
- 2 Garlic cloves
- 0.25 cup Unsalted ketchup
- 1 tablespoon Worcestershire sauce
- 1 large Egg
- 0.5 cup Oatmeal (quick-cooking)
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Dried thyme
- 2 teaspoons Olive oil
- 2 cups Low-sodium beef broth
- 2 tablespoons Flour
Instructions
Preheat your oven to 350°F (175°C).
Finely chop the onion and mince the garlic cloves.
In a small skillet, heat 1 teaspoon of olive oil over medium heat. Add the chopped onion and minced garlic, sauté for 5-7 minutes until onion is translucent. Set aside to cool slightly.
In a large mixing bowl, combine ground beef, ground turkey, the sautéed onion and garlic, unsalted ketchup, Worcestershire sauce, egg, oatmeal, ground black pepper, and dried thyme.
Mix the ingredients together gently until just combined, being careful not to overwork the meat.
Transfer the mixture to a baking sheet lined with parchment paper. Shape into a loaf that is approximately 8 inches long, 4 inches wide, and 2 inches high.
Bake in the preheated oven for 55-60 minutes until the center reaches an internal temperature of 160°F (71°C).
While the meatloaf is baking, prepare the gravy. In a small saucepan, heat the remaining 1 teaspoon of olive oil over medium heat. Add flour and whisk together for about 2 minutes until lightly golden.
Slowly add the low-sodium beef broth, whisking continuously to avoid lumps. Let it simmer until slightly thickened, about 4-5 minutes.
Once the meatloaf is cooked, let it rest for 5 minutes before slicing.
Serve slices of meatloaf with the prepared low-sodium gravy spooned over the top.
Nutrition Facts
Calories |
1935 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.7 g | 139% | |
| Saturated Fat | 32.1 g | 160% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 702 mg | 234% | |
| Sodium | 1066 mg | 46% | |
| Total Carbohydrate | 78.1 g | 28% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 22.5 g | ||
| Protein | 155.6 g | 311% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 185 mg | 14% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 2138 mg | 45% | |
*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.
