| Total sodium per serving: 116mg |
Total calories per serving: 242 |
Servings: 4 |
Ingredients:
- 4 oz mushrooms, cremini or white, finely diced
- 1/2 small onion, minced
- 1 clove garlic, minced
- 1 tbsp sodium reduced Worcestershire sauce
- 1 tsp rosemary, fresh, minced
- 2 tsp no sodium Westbrae mustard
- 1 lb lean, ground beef
- 1/2 cup low sodium shredded Swiss cheese
Directions:
1. Pre-heat oven to 350°F
2. Place all the ingredients (except the Swiss cheese) into a large bowl and mix well.
3. Spray or grease a loaf pan and place the meatloaf mixture into it.
4. Place the meatloaf into the pre-heated oven and bake for about 30 minutes or until cooked through….drain any fat.
5. Sprinkle the top of the meatloaf with the shredded cheese. Add a dash of paprika, if desired. Place the meatloaf back into the warm oven to let the cheese melt.
6. Remove the meatloaf from the oven once the cheese has melted and place it on a wire rack to cool slightly.
7. Let the meatloaf rest for a few minutes before cutting into portions as it will crumble if cut too soon.
Makes 4 servings, each serving has 242 calories, 116mg sodium, 3.7g carbohydrates with ingredients used.
Original recipe
I am excited to find your website and try your recipes. I love to cook with my new instant pot also and am learning to adapt recipes to that. My wonderful husband, who takes care of me for the last 10 years after an accident, now needs someone to help him as they just discovered he is in A Fib and must make a lot of changes. I love to cook and have already started with making my own (or his in this case) lunch meat as he loves his sandwiches but the package stuff doesn’t cut it right? Anyway, glad to find you and hope I can learn a lot about skipping the salt. Thank you.