30+ Healthy Sunday Low Sodium Meatloaf Recipes for Every Family

Meatloaf is a beloved comfort food, but for those watching their sodium intake, traditional recipes can be a bit of a concern.

Whether you’re managing high blood pressure, trying to live a healthier lifestyle, or simply looking for ways to reduce your sodium, there’s no reason why you can’t enjoy a delicious, savory meatloaf on a Sunday night.

In this article, we’ve compiled 30+ low-sodium meatloaf recipes that are perfect for your next family dinner or meal prep. These recipes use lean meats, fresh vegetables, and herbs to create moist and flavorful meatloaf without the excess salt.

From classic variations to creative twists, you’re sure to find something to suit everyone’s taste.

Let’s dive into these healthy, easy-to-make meatloaf recipes that prove eating well doesn’t mean sacrificing flavor.

30+ Healthy Sunday Low Sodium Meatloaf Recipes for Every Family

Sodium intake doesn’t have to stand in the way of enjoying the comforting, hearty flavors of meatloaf.

By using lean meats, fresh herbs, and vegetables, you can make delicious low-sodium meatloaf recipes that everyone in your family will love.

With these 30+ recipes, you can enjoy a variety of flavors—whether you prefer a traditional meatloaf or are looking for something with a little more flair.

These healthy meatloaf recipes will not only help you manage your sodium intake but also bring satisfaction to your Sunday dinner table. Try them all and find your new favorite!

Classic Low-Sodium Meatloaf with a Sunday Twist

This classic low-sodium meatloaf recipe is perfect for Sunday family dinners, balancing traditional comfort with heart-healthy ingredients. Made with lean ground beef, fresh herbs, and a savory glaze, it’s proof that low sodium doesn’t mean low flavor. The secret lies in seasoning with garlic, onion, and fresh herbs to create a taste sensation that everyone at the table will enjoy.

Ingredients:

• 1 lb lean ground beef
• 1 cup rolled oats
• 1/2 cup unsalted tomato paste
• 1/2 cup finely chopped onion
• 1/4 cup chopped fresh parsley
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 tsp ground black pepper
• 1 large egg, beaten
• 1/3 cup unsalted ketchup for glaze
• 1 tsp Dijon mustard (low-sodium) for glaze
• 1 tsp apple cider vinegar for glaze

Instructions:

1. Preheat the oven to 375°F (190°C). Line a loaf pan with parchment paper.
2. In a large mixing bowl, combine ground beef, oats, tomato paste, onion, parsley, garlic powder, smoked paprika, black pepper, and egg. Mix until well blended.
3. Press the mixture evenly into the prepared loaf pan.
4. In a small bowl, mix unsalted ketchup, Dijon mustard, and apple cider vinegar. Spread evenly over the top of the meatloaf.
5. Bake for 50–60 minutes, or until the internal temperature reaches 160°F (70°C).
6. Let the meatloaf rest for 10 minutes before slicing.

This Sunday Classic Low-Sodium Meatloaf is a wholesome, flavorful dish that will keep your family coming back for more. Pair it with roasted vegetables or a fresh green salad for a balanced meal that celebrates health and taste in every bite.

Turkey and Veggie Low-Sodium Meatloaf

Switch things up this Sunday with this Turkey and Veggie Low-Sodium Meatloaf. Using lean ground turkey and packed with nutrient-rich vegetables like zucchini and carrots, this recipe delivers a moist, tender loaf bursting with natural flavors. It’s an excellent choice for those looking to cut back on red meat without sacrificing comfort food vibes.

Ingredients:

• 1 lb ground turkey
• 1/2 cup grated zucchini
• 1/2 cup grated carrot
• 1/4 cup finely chopped onion
• 1/3 cup breadcrumbs (unsalted)
• 1 egg, beaten
• 1 tsp Italian seasoning
• 1/2 tsp garlic powder
• 1/4 tsp black pepper
• 1/3 cup no-salt-added marinara sauce for glaze

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a loaf pan lightly with cooking spray.
2. In a large mixing bowl, combine ground turkey, zucchini, carrot, onion, breadcrumbs, egg, Italian seasoning, garlic powder, and black pepper. Mix gently but thoroughly.
3. Shape the mixture into a loaf and place it in the prepared pan.
4. Spread marinara sauce evenly over the top.
5. Bake for 45–55 minutes, or until the internal temperature reads 165°F (74°C).
6. Allow the loaf to rest for 5–10 minutes before slicing and serving.

This Turkey and Veggie Low-Sodium Meatloaf is as nutritious as it is delicious. Its vibrant veggie-infused texture and light glaze make it an appealing and healthy centerpiece for your Sunday spread. Pair with mashed sweet potatoes or steamed broccoli for a meal that satisfies without the extra sodium.

Quinoa and Lentil Low-Sodium Meatloaf (Vegetarian)

For a plant-based twist on the Sunday classic, this Quinoa and Lentil Low-Sodium Meatloaf is a game-changer. Packed with protein, fiber, and robust flavors, this vegetarian option showcases how meatloaf can be both innovative and heart-healthy. The combination of cooked quinoa and lentils ensures a satisfying texture while fresh herbs and spices create a dynamic flavor profile.

Ingredients:

• 1 cup cooked quinoa
• 1 cup cooked green lentils, mashed
• 1/2 cup finely chopped onion
• 1/4 cup grated carrot
• 1/4 cup chopped fresh parsley
• 1/2 tsp ground cumin
• 1/4 tsp smoked paprika
• 1/2 tsp garlic powder
• 1 egg (or flax egg for vegan option)
• 1/3 cup unsalted tomato paste for glaze
• 1 tsp balsamic vinegar for glaze

Instructions:

1. Preheat the oven to 350°F (175°C). Line a loaf pan with parchment paper.
2. In a large bowl, mix cooked quinoa, lentils, onion, carrot, parsley, cumin, paprika, garlic powder, and egg until well combined.
3. Press the mixture evenly into the prepared loaf pan.
4. In a small bowl, mix tomato paste and balsamic vinegar. Spread this glaze evenly over the top.
5. Bake for 40–50 minutes, or until firm to the touch.
6. Let the loaf cool slightly before slicing and serving.

This Quinoa and Lentil Low-Sodium Meatloaf brings a fresh perspective to Sunday dinners. Its rich texture and delightful flavor prove that vegetarian dishes can be just as hearty and satisfying. Serve with a side of roasted vegetables or a tangy coleslaw for a truly memorable meal.

Savory Herb and Mushroom Low-Sodium Meatloaf

This Savory Herb and Mushroom Low-Sodium Meatloaf is an earthy and flavorful addition to your Sunday table. By combining ground beef with finely chopped mushrooms and fresh herbs, this recipe reduces the meat content while enhancing taste and moisture. The umami-rich mushrooms create a robust flavor profile, ensuring every bite is hearty and satisfying without relying on salt.

Ingredients:

• 1 lb lean ground beef
• 1 cup finely chopped mushrooms (button or cremini)
• 1/2 cup rolled oats
• 1/4 cup finely chopped onion
• 2 garlic cloves, minced
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1/4 tsp ground black pepper
• 1 egg, beaten
• 1/3 cup unsalted tomato sauce for glaze
• 1 tsp Worcestershire sauce (low sodium)

Instructions:

1. Preheat your oven to 375°F (190°C). Line a loaf pan with parchment paper.
2. In a large bowl, mix together ground beef, mushrooms, oats, onion, garlic, thyme, oregano, pepper, and egg until well combined.
3. Press the mixture into the loaf pan and smooth the top.
4. In a small bowl, mix tomato sauce and Worcestershire sauce. Spread evenly over the meatloaf.
5. Bake for 50–60 minutes, or until the internal temperature reaches 160°F (70°C).
6. Let rest for 10 minutes before slicing.

This herbaceous and mushroom-infused meatloaf is a delicious low-sodium option that brings a depth of flavor to the table. Serve it with roasted baby potatoes or a fresh garden salad for a wholesome Sunday dinner that feels indulgent yet stays heart-healthy.

Low-Sodium Chicken Meatloaf with Sun-Dried Tomatoes

Switch up your Sunday dinner with this Low-Sodium Chicken Meatloaf featuring sweet and tangy sun-dried tomatoes. Light and packed with Mediterranean flavors, this recipe uses ground chicken and unsalted breadcrumbs to create a moist and tender loaf. It’s a lighter alternative to traditional meatloaf, with the sun-dried tomatoes providing a punch of flavor that makes every bite unforgettable.

Ingredients:

• 1 lb ground chicken
• 1/3 cup unsalted breadcrumbs
• 1/4 cup finely chopped sun-dried tomatoes (unsalted, rehydrated if necessary)
• 1/4 cup finely chopped onion
• 2 tbsp chopped fresh basil
• 1 tsp garlic powder
• 1/4 tsp black pepper
• 1 egg, beaten
• 1/3 cup no-salt-added marinara sauce

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a loaf pan lightly with cooking spray.
2. In a large bowl, combine ground chicken, breadcrumbs, sun-dried tomatoes, onion, basil, garlic powder, pepper, and egg. Mix gently but thoroughly.
3. Shape the mixture into a loaf and place it in the pan.
4. Spread marinara sauce evenly over the top.
5. Bake for 40–50 minutes, or until the internal temperature reads 165°F (74°C).
6. Allow to rest for 5–10 minutes before slicing.

This Sun-Dried Tomato Chicken Meatloaf is a refreshing twist on the classic, with Mediterranean flavors that make it stand out. Pair it with a light couscous salad or steamed asparagus for a complete and satisfying low-sodium Sunday dinner.

Southwest Low-Sodium Meatloaf with Black Beans

Add some spice to your Sunday dinner with this Southwest Low-Sodium Meatloaf. Featuring lean ground turkey, black beans, and bold southwest spices, this recipe delivers a zesty, flavorful punch. The black beans not only add texture and fiber but also help reduce the meat content for a lighter dish. This meatloaf pairs beautifully with a side of corn salad or baked sweet potato fries.

Ingredients:

• 1 lb ground turkey
• 1/2 cup cooked black beans, mashed slightly
• 1/3 cup unsalted breadcrumbs
• 1/4 cup finely chopped onion
• 1/4 cup chopped fresh cilantro
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/4 tsp smoked paprika
• 1/4 tsp ground black pepper
• 1 egg, beaten
• 1/3 cup unsalted salsa for glaze

Instructions:

1. Preheat your oven to 375°F (190°C). Line a loaf pan with parchment paper.
2. In a large mixing bowl, combine turkey, black beans, breadcrumbs, onion, cilantro, chili powder, cumin, smoked paprika, black pepper, and egg. Mix thoroughly.
3. Shape the mixture into a loaf and place it in the prepared pan.
4. Spread salsa evenly over the top.
5. Bake for 45–55 minutes, or until the internal temperature reaches 165°F (74°C).
6. Let the meatloaf rest for 10 minutes before serving.

This Southwest-inspired Low-Sodium Meatloaf is a flavor-packed option that proves healthy eating can be bold and exciting. Serve it with a dollop of Greek yogurt or guacamole for extra creaminess, and enjoy a spicy, satisfying end to your weekend.

Mediterranean Low-Sodium Meatloaf with Feta and Olives

Bring the flavors of the Mediterranean to your Sunday dinner with this Low-Sodium Meatloaf featuring tangy feta cheese and briny olives. Ground turkey or chicken is combined with fresh herbs, sun-dried tomatoes, and Mediterranean staples to create a deliciously savory loaf. This recipe offers a lower-sodium alternative to traditional meatloaf while keeping the vibrant, rich flavors intact, making it a perfect choice for a healthy yet satisfying meal.

Ingredients:

• 1 lb ground turkey or chicken
• 1/2 cup crumbled low-sodium feta cheese
• 1/3 cup chopped Kalamata olives
• 1/2 cup finely chopped onion
• 1/4 cup chopped fresh parsley
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• 1/4 tsp black pepper
• 1 egg, beaten
• 1/3 cup unsalted tomato sauce for glaze

Instructions:

1. Preheat your oven to 375°F (190°C). Line a loaf pan with parchment paper.
2. In a large mixing bowl, combine ground turkey or chicken, feta, olives, onion, parsley, oregano, garlic powder, black pepper, and egg. Mix well.
3. Press the mixture into the prepared loaf pan, smoothing the top.
4. Spread tomato sauce evenly over the top.
5. Bake for 50–60 minutes, or until the internal temperature reaches 165°F (74°C).
6. Let the meatloaf rest for 10 minutes before slicing and serving.

This Mediterranean-inspired Low-Sodium Meatloaf is a flavor-packed, healthy take on a classic. The briny olives and creamy feta add a delightful twist, making it a great centerpiece for a Sunday meal. Serve it with a simple Greek salad or roasted vegetables for a light yet filling dinner that everyone will enjoy.

Apple and Sage Low-Sodium Meatloaf

For a comforting and slightly sweet twist, this Apple and Sage Low-Sodium Meatloaf combines fresh apples and fragrant sage to create a unique flavor profile. Ground turkey or chicken serves as the base, with the apples adding moisture and a hint of sweetness. This healthy meatloaf is perfect for a Sunday dinner, offering a balance of savory and sweet flavors that will please even the pickiest eaters.

Ingredients:

• 1 lb ground turkey or chicken
• 1 medium apple, grated
• 1/4 cup finely chopped onion
• 2 tbsp fresh sage, chopped
• 1/2 tsp garlic powder
• 1/4 tsp ground cinnamon
• 1/4 tsp black pepper
• 1 egg, beaten
• 1/3 cup unsalted applesauce for glaze

Instructions:

1. Preheat your oven to 375°F (190°C). Line a loaf pan with parchment paper.
2. In a large mixing bowl, combine ground turkey or chicken, grated apple, onion, sage, garlic powder, cinnamon, and black pepper. Add the egg and mix until well combined.
3. Transfer the mixture into the loaf pan and press it evenly.
4. Spread applesauce over the top for a naturally sweet glaze.
5. Bake for 45–55 minutes, or until the internal temperature reaches 165°F (74°C).
6. Let the meatloaf rest for 10 minutes before slicing and serving.

The Apple and Sage Low-Sodium Meatloaf is a delightful and nourishing option for your Sunday meal. The apples bring a wonderful touch of sweetness that complements the savory turkey or chicken, while sage adds a fragrant herbiness. Pair it with mashed cauliflower or steamed green beans for a hearty, wholesome dish that everyone will love.

Zucchini and Parmesan Low-Sodium Meatloaf

This Zucchini and Parmesan Low-Sodium Meatloaf is a great way to sneak in some extra vegetables while keeping the flavor profile rich and satisfying. Zucchini adds moisture, while Parmesan cheese provides a savory, umami flavor. Using lean ground beef or turkey, this low-sodium version of meatloaf will be a hit at the dinner table, offering a balance of nutrition and comfort food appeal.

Ingredients:

• 1 lb lean ground beef or turkey
• 1 medium zucchini, grated
• 1/2 cup grated Parmesan cheese (low-sodium)
• 1/2 cup rolled oats
• 1/4 cup finely chopped onion
• 1 tsp dried basil
• 1/2 tsp garlic powder
• 1/4 tsp black pepper
• 1 egg, beaten
• 1/3 cup unsalted tomato paste for glaze

Instructions:

1. Preheat your oven to 375°F (190°C). Line a loaf pan with parchment paper.
2. In a large bowl, combine ground beef or turkey, zucchini, Parmesan, oats, onion, basil, garlic powder, black pepper, and egg. Mix well until all ingredients are evenly distributed.
3. Press the mixture into the loaf pan and smooth the top.
4. Spread tomato paste evenly over the top.
5. Bake for 50–60 minutes, or until the internal temperature reaches 160°F (70°C).
6. Let the meatloaf rest for 10 minutes before slicing.

This Zucchini and Parmesan Low-Sodium Meatloaf is a delicious and healthy alternative to traditional meatloaf. The zucchini keeps it moist, while the Parmesan adds a rich, savory flavor. Serve it with a side of roasted potatoes or a leafy green salad for a balanced, flavorful Sunday meal that’s both nutritious and satisfying.

Low-Sodium Meatloaf with Sweet Potato and Carrots

This Low-Sodium Meatloaf with Sweet Potato and Carrots is a hearty, nutritious twist on the classic recipe. The natural sweetness from the sweet potatoes and carrots balances the savory flavors of lean ground beef or turkey, providing both comfort and nutritional benefits. By incorporating vegetables into the meatloaf, this dish is not only flavorful but also packs extra fiber, vitamins, and minerals. It’s a perfect Sunday dinner option that’s healthy and satisfying without the added sodium.

Ingredients:

• 1 lb lean ground beef or turkey
• 1 small sweet potato, grated
• 1/2 cup grated carrots
• 1/4 cup finely chopped onion
• 1/2 tsp garlic powder
• 1/4 tsp ground black pepper
• 1/2 tsp dried thyme
• 1 egg, beaten
• 1/4 cup unsalted tomato sauce for glaze

Instructions:

1. Preheat your oven to 375°F (190°C). Line a loaf pan with parchment paper or lightly grease.
2. In a large mixing bowl, combine ground beef or turkey, grated sweet potato, grated carrots, onion, garlic powder, black pepper, and thyme. Add the egg and mix thoroughly until combined.
3. Transfer the mixture to the loaf pan, smoothing the top.
4. Spread the unsalted tomato sauce over the top for a light glaze.
5. Bake for 50–60 minutes, or until the internal temperature reaches 160°F (70°C).
6. Let the meatloaf rest for 10 minutes before slicing.

This Low-Sodium Meatloaf with Sweet Potato and Carrots is a wonderfully comforting dish that combines the sweetness of the vegetables with the savory meatloaf base. It’s a great way to add more veggies to your diet while keeping things tasty and satisfying. Serve with a side of steamed broccoli or quinoa for a well-rounded, healthful Sunday meal.

Low-Sodium BBQ Meatloaf with Roasted Red Pepper

If you love the smoky, tangy flavor of BBQ but need to cut back on sodium, this Low-Sodium BBQ Meatloaf with Roasted Red Pepper is the perfect solution. The roasted red peppers add a natural sweetness and depth of flavor, while the low-sodium BBQ sauce keeps the taste rich without overwhelming the dish with salt. It’s a great family-friendly meal that offers all the deliciousness of BBQ in a healthier, low-sodium format.

Ingredients:

• 1 lb lean ground beef or turkey
• 1/2 cup roasted red peppers, chopped
• 1/2 cup unsalted whole wheat breadcrumbs
• 1/4 cup finely chopped onion
• 2 tbsp low-sodium BBQ sauce (plus more for topping)
• 1 tsp smoked paprika
• 1/4 tsp garlic powder
• 1/4 tsp black pepper
• 1 egg, beaten

Instructions:

1. Preheat your oven to 375°F (190°C). Line a loaf pan with parchment paper or lightly grease.
2. In a large mixing bowl, combine ground beef or turkey, roasted red peppers, breadcrumbs, onion, BBQ sauce, smoked paprika, garlic powder, black pepper, and the beaten egg. Mix well until the ingredients are evenly incorporated.
3. Shape the mixture into a loaf and place it in the prepared loaf pan.
4. Brush a little more BBQ sauce over the top for a flavorful glaze.
5. Bake for 50–60 minutes, or until the internal temperature reaches 160°F (70°C).
6. Let the meatloaf rest for 10 minutes before slicing.

This Low-Sodium BBQ Meatloaf with Roasted Red Pepper is the perfect comfort food for your Sunday table, combining the familiar BBQ flavors with a health-conscious twist. The roasted peppers add a burst of sweetness, and the lean meat keeps it light. Pair it with a side of coleslaw or baked sweet potato fries for a true BBQ-inspired meal that won’t break your sodium limits.

Low-Sodium Italian Turkey Meatloaf

For fans of Italian flavors, this Low-Sodium Italian Turkey Meatloaf is a great way to enjoy a classic comfort food with a Mediterranean flair. Lean ground turkey is mixed with herbs like basil and oregano, and topped with a fresh, low-sodium marinara sauce for an added burst of flavor. The result is a tender, flavorful meatloaf that brings the best of Italian cuisine to your dinner table without the excess sodium.

Ingredients:

• 1 lb ground turkey
• 1/2 cup unsalted whole wheat breadcrumbs
• 1/4 cup grated Parmesan cheese (low-sodium)
• 1/4 cup finely chopped onion
• 1/4 cup chopped fresh basil
• 1 tsp dried oregano
• 1/4 tsp garlic powder
• 1/4 tsp black pepper
• 1 egg, beaten
• 1/2 cup no-salt-added marinara sauce

Instructions:

1. Preheat your oven to 375°F (190°C). Lightly grease or line a loaf pan with parchment paper.
2. In a large mixing bowl, combine ground turkey, breadcrumbs, Parmesan, onion, basil, oregano, garlic powder, black pepper, and the beaten egg. Mix until well combined.
3. Shape the meat mixture into a loaf and place it in the loaf pan.
4. Spread marinara sauce evenly over the top for a flavorful glaze.
5. Bake for 45–55 minutes, or until the internal temperature reaches 165°F (74°C).
6. Let the meatloaf rest for 10 minutes before slicing.

This Low-Sodium Italian Turkey Meatloaf is the perfect blend of lean turkey and Italian seasonings, creating a delicious dish that is both light and flavorful. The marinara sauce adds a tangy richness, making each bite satisfying without the excess sodium. Pair it with roasted vegetables or a fresh mixed salad for a delightful Italian-inspired Sunday meal.

Low-Sodium Veggie-Packed Meatloaf

Packed with vegetables, this Low-Sodium Veggie-Packed Meatloaf is a delicious and nutritious twist on the classic meatloaf. Ground turkey or chicken is combined with an assortment of colorful vegetables like bell peppers, zucchini, and carrots, which add moisture, flavor, and nutritional benefits. This recipe is perfect for those looking to reduce sodium while enjoying a hearty, satisfying meal that’s both light and flavorful.

Ingredients:

• 1 lb ground turkey or chicken
• 1/2 cup finely chopped red bell pepper
• 1/2 cup grated zucchini
• 1/4 cup grated carrots
• 1/4 cup finely chopped onion
• 2 tbsp chopped fresh parsley
• 1/2 tsp garlic powder
• 1/4 tsp black pepper
• 1 egg, beaten
• 1/3 cup low-sodium tomato sauce for glaze

Instructions:

1. Preheat your oven to 375°F (190°C). Line a loaf pan with parchment paper or lightly grease.
2. In a large mixing bowl, combine ground turkey or chicken, red bell pepper, zucchini, carrots, onion, parsley, garlic powder, and black pepper. Add the beaten egg and mix well until everything is fully combined.
3. Transfer the mixture to the loaf pan, pressing it evenly into place.
4. Spread the low-sodium tomato sauce over the top of the meatloaf.
5. Bake for 50–60 minutes, or until the internal temperature reaches 165°F (74°C).
6. Let the meatloaf rest for 10 minutes before slicing.

This Low-Sodium Veggie-Packed Meatloaf is a great way to sneak in extra vegetables while still enjoying a delicious comfort food. The combination of bell pepper, zucchini, and carrots makes this dish moist and flavorful, while the lean turkey or chicken keeps it light and healthy. Serve it with a side of roasted potatoes or a fresh green salad for a well-rounded, nutrient-rich meal.

Low-Sodium Bacon-Wrapped Meatloaf

Indulge in a healthier version of the classic bacon-wrapped meatloaf with this Low-Sodium Bacon-Wrapped Meatloaf recipe. The savory bacon adds a rich, smoky flavor while the lean ground turkey or chicken keeps the dish light. This recipe uses reduced-sodium bacon and fresh herbs to keep the sodium levels in check without sacrificing flavor. It’s a perfect option for those who want to enjoy the comforting taste of bacon in a healthier way.

Ingredients:

• 1 lb ground turkey or chicken
• 1/4 cup finely chopped onion
• 2 tbsp chopped fresh parsley
• 1/2 tsp garlic powder
• 1/4 tsp black pepper
• 1 egg, beaten
• 6 slices reduced-sodium bacon
• 1/3 cup low-sodium tomato sauce for glaze

Instructions:

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large mixing bowl, combine ground turkey or chicken, onion, parsley, garlic powder, black pepper, and the beaten egg. Mix until well combined.
3. Shape the meat mixture into a loaf and place it on the prepared baking sheet.
4. Lay the reduced-sodium bacon slices over the meatloaf, crisscrossing them for even coverage.
5. Spread the low-sodium tomato sauce over the top of the meatloaf.
6. Bake for 50–60 minutes, or until the internal temperature reaches 165°F (74°C), and the bacon is crispy.
7. Let the meatloaf rest for 10 minutes before slicing.

This Low-Sodium Bacon-Wrapped Meatloaf offers the delicious smoky flavor of bacon with a fraction of the sodium found in traditional recipes. Using lean turkey or chicken ensures that it remains light while still satisfying your craving for comfort food. Pair it with a side of mashed cauliflower or steamed vegetables for a flavorful, balanced meal that’s perfect for any Sunday dinner.

Low-Sodium Herb and Mushroom Meatloaf

This Low-Sodium Herb and Mushroom Meatloaf combines the earthy flavors of mushrooms with aromatic herbs for a savory, moist meatloaf that’s lower in sodium but high in taste. The mushrooms add moisture and richness, while fresh herbs like thyme and rosemary provide depth of flavor. This recipe is perfect for anyone looking to enjoy a healthier version of meatloaf without sacrificing flavor or texture.

Ingredients:

• 1 lb lean ground beef or turkey
• 1/2 cup finely chopped mushrooms
• 1/4 cup finely chopped onion
• 2 tbsp chopped fresh thyme
• 1 tbsp chopped fresh rosemary
• 1/4 tsp garlic powder
• 1/4 tsp black pepper
• 1 egg, beaten
• 1/3 cup low-sodium tomato paste for glaze

Instructions:

1. Preheat your oven to 375°F (190°C). Line a loaf pan with parchment paper or lightly grease.
2. In a large bowl, combine ground beef or turkey, chopped mushrooms, onion, thyme, rosemary, garlic powder, and black pepper. Add the beaten egg and mix until everything is well combined.
3. Transfer the mixture into the loaf pan and press it down evenly.
4. Spread the low-sodium tomato paste over the top for a rich glaze.
5. Bake for 50–60 minutes, or until the internal temperature reaches 165°F (74°C).
6. Let the meatloaf rest for 10 minutes before slicing.

The Low-Sodium Herb and Mushroom Meatloaf is a savory, flavorful dish that takes the classic meatloaf to the next level. The mushrooms provide a rich, earthy flavor, and the fresh herbs bring an aromatic quality that enhances the overall taste. This dish is perfect for anyone looking to enjoy a healthy, flavorful Sunday dinner. Serve with roasted vegetables or a side salad for a complete, balanced meal.

Note: More recipes are coming soon!