Low Sodium Chicken Meatloaf
Indulge in the comforting flavors of this Low Sodium Chicken Meatloaf, a heart-healthy twist on a classic family favorite. Made with lean ground chicken, nutrient-packed vegetables like grated carrot and finely chopped bell pepper, and seasoned with aromatic Italian herbs, this recipe is bursting with wholesome goodness. Rolled oats provide a tender texture while unsalted tomato sauce and low-sodium Worcestershire sauce add rich, savory notes without the excess salt. Lightly sautéed vegetables infuse the meatloaf with a subtle sweetness, while a short prep time of just 15 minutes makes dinner a breeze. Perfectly baked to a juicy tenderness, this chicken meatloaf is ideal for anyone seeking a flavorful, low-sodium meal. Serve it with your favorite steamed greens or mashed potatoes for a satisfying, heart-smart dinner that's sure to impress.
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Ingredients
- 1 lb Ground chicken
- 0.5 cup Rolled oats
- 1 large Egg
- 0.5 cup Unsalted tomato sauce
- 0.5 cup Onion, finely chopped
- 2 cloves Garlic, minced
- 0.5 cup Carrot, grated
- 0.5 cup Bell pepper, finely chopped
- 1 tsp Italian seasoning
- 0.5 tsp Black pepper
- 1 tbsp Low-sodium Worcestershire sauce
- 1 tbsp Olive oil
Directions
Step 1
Preheat your oven to 375°F (190°C). Grease a loaf pan lightly with olive oil or line it with parchment paper.
Step 2
In a small saucepan over medium heat, add the olive oil. Sauté the chopped onion, garlic, carrot, and bell pepper until softened, about 5 minutes. Let it cool slightly.
Step 3
In a large mixing bowl, combine the ground chicken, sautéed vegetables, rolled oats, beaten egg, unsalted tomato sauce, Italian seasoning, black pepper, and Worcestershire sauce.
Step 4
Mix everything together thoroughly using your hands or a wooden spoon until well combined. Try not to overmix to maintain a good meatloaf texture.
Step 5
Transfer the mixture into the prepared loaf pan, pressing down gently to even out the top.
Step 6
Bake the meatloaf in the preheated oven for 50-60 minutes or until the internal temperature reaches 165°F (74°C).
Step 7
Once cooked, let the meatloaf rest in the pan for about 10 minutes before slicing. This helps the juices redistribute and makes slicing easier.
Step 8
Slice and serve the meatloaf warm, accompanied by your favorite low-sodium side dishes.
Nutrition Facts
| Serving size | (1011.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1214.9 |
| Total Fat 61.9g | 0% |
| Saturated Fat 15.1g | 0% |
| Polyunsaturated Fat 3.3g | |
| Cholesterol 604.3mg | 0% |
| Sodium 580.4mg | 0% |
| Total Carbohydrate 68.9g | 0% |
| Dietary Fiber 13.9g | 0% |
| Total Sugars 21.0g | |
| Protein 108.2g | 0% |
| Vitamin D 53.8IU | 0% |
| Calcium 250.7mg | 0% |
| Iron 11.3mg | 0% |
| Potassium 3979.9mg | 0% |
Source of Calories