This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is NOT safe for those who are sensitive to gluten.
"Food is the most primitive form of comfort."
-Sheilah Graham, Gossip columnist
Meatloaf, next to Mac and Cheese, may be the ultimate comfort food. It’s great out of the oven and I like the tomato sauce topping. Served with mashed potatoes and a side of broccoli or lima beans and you can’t help but feel good. As with all recipes that use ground beef, look for extra lean or 93% lean. If need be, ask the butcher to grind you some from a piece of very well trimmed bottom round.
Bottled tomato sauce or marinara sauce will work well with this recipe. Look for a sauce with as little sodium as possible and 2 grams of fat or less per 1/2 cup serving.
I look for good quality bottled tomato sauces that have as little fat and calories as possible. The Newman’s Own is good and widely available, but there are so many lovely sauces that it is merely a matter of checking the nutrition information. Do look carefully because many sauces have added sugar and, while this can add calories, it can be very important if you are diabetic.
Finding one that is lower in sodium may take some experimentation, however. Because bottled tomato sauces are a matter of personal tastes, it may take a few tries for you to find one that is low in sodium but has a bright tomato flavor.
Servings = 6 | Serving size =1 slice
Cooking Time = 60 Minutes
This recipe can be multiplied by 2, 3.
This keeps well for about 48 hours in the fridge after being cooked. Makes great sandwiches the next day.
Serve with Roasted Potatoes or Plain Mashed Potatoes or Mashed Yams or Yam Home Fries or Home Fries - Low Sodium Version or Home Fries or Yam Home Fries - Low Sodium Version or Plain Mashed Potatoes - Low Sodium Version or Thick Cut Yam Fries or Thick Cut Yam Fries - Low Sodium Version
Serve with Sauteed Spinach or Roasted Beets or Pan Grilled Broccoli or Pan Grilled Asparagus or Herbed Zucchini or Green Beans with Red Onion or Candied Carrots or Zucchini with Sun Dried Tomatoes or Sauteed Leeks or Zucchini with Sun Dried Tomatoes - Low Sodium Version or Sauteed Leeks - Low Sodium Version or Yellow Squash and Onions
|1 lb||extra lean ground beef|
|4 ounces||fresh bread crumbs|
|1 tsp||dried oregano|
|1 tsp||dried basil|
|1 tsp||dried rosemary|
|1 tsp||dried thyme|
|1/8 tsp||fresh ground black pepper|
|3/4 cup||tomato sauce|
Preheat oven to 325°F.
Line an oblong Pyrex dish or large skillet with aluminum foil.
Mix the ground beef together with the bread crumbs, oregano, basil, rosemary, thyme, salt and pepper until well blended.
Roll the mixture into a large ball and then shape into a loaf. Place the loaf in the aluminum foil lined pan. Continue to shape until the loaf is firm by pressing it together.
Place the pan in the oven. Cook for about 30 minutes and top with the marinara sauce. Return to the oven and cook for about 20 minutes until the internal temperature is 150°F. Remove from the oven and let rest for about 5 – 10 minutes before slicing.
Serving size = 1 cup
Servings = 6
Amount Per Serving
|Calories 193||Calories from Fat 44|
|% Daily Value|
|Total Fat 5g||8%|
|Saturated Fat 2g||10%|
|Monounsaturated Fat 2g|
|Trans Fat 0g|
|Total Carbohydrates 17g||6%|
|Dietary Fiber 2g||7%|
|Vitamin A 3%||Vitamin C 8%|
|Calcium 6%||Iron 19%|
|Vitamin K 8 mcg||Potassium 425 mg|
|Magnesium 33 mg|