Kidney-Friendly Ground Beef Meatloaf Recipe
Kidney-Friendly Ground Beef Meatloaf Recipe: A healthy twist on a classic comfort dish, this kidney-friendly meatloaf uses lean ground beef and low-sodium ingredients to ensure a flavorful, nutritious meal that's gentle on the kidneys. Perfect for those managing kidney health without sacrificing taste.
Ingredients
- 1 lb. lean ground beef 90% lean or higher: A lean cut of beef reduces the fat content, which is essential for kidney health.
- 1/2 cup oats: A great substitute for breadcrumbs oats are a low-sodium and kidney-friendly option.
- 1 egg: Helps bind the ingredients together making the meatloaf hold its shape.
- 1/4 cup low-sodium ketchup: Instead of regular ketchup opt for a low-sodium version to reduce salt intake.
- 1/4 cup finely chopped onions: Onions are rich in flavor but low in potassium making them perfect for kidney-friendly cooking.
- 1 tablespoon garlic powder: Adds a savory flavor without adding any extra salt.
- 1/2 teaspoon ground black pepper: A dash of pepper enhances the taste without increasing sodium levels.
- 1 tablespoon olive oil: A healthy fat choice olive oil provides richness and moisture to the meatloaf without compromising kidney health.
- Fresh herbs optional, like parsley or thyme: These add depth to the flavor profile and are naturally low in sodium.
Instructions
- Step 1: Preheat your oven to 375°F (190°C). Lightly grease a loaf pan with olive oil or line it with parchment paper for easy cleanup.
- Step 2: In a large mixing bowl, combine the ground beef, oats, egg, low-sodium ketchup, chopped onions, garlic powder, black pepper, and olive oil. Use your hands or a spoon to mix everything thoroughly until well combined.
- Step 3: Transfer the mixture into the prepared loaf pan. Press it down gently to form a loaf shape, making sure it’s even on all sides.
- Step 4: Bake the meatloaf for about 45-50 minutes or until it reaches an internal temperature of 160°F (71°C).
- Step 5: Once the meatloaf is fully cooked, remove it from the oven and let it rest for 10 minutes before slicing. This allows the juices to redistribute and ensures each slice holds together well.