On these cold, dark days of winter, when you finally make it home through the rain and traffic, you want some good comfort food.
 
Meatloaf can be one of those great comfort meals. You can make it ahead, pop it in the crock pot before you leave in the morning, or throw it together and slip it in the oven when you get home. Best of all, you can make enough for meatloaf sandwiches the next day, and probably get at least one more meal out of it.
 
Most meatloaf recipes call for lots of salty ingredients, which aren’t good for your kidneys. But using tomato paste instead of ketchup is a great way to get rid of lots of sodium. The oatmeal adds some great fiber too.
 
Cut a few potatoes in half, wrap them in foil, and throw then in the oven with your meatloaf. They will both be done at the same time. Just add a quick microwaved veggie, such as frozen carrots or mixed vegetables, and you have a comforting meal to get you through the dark days of winter!

Your Grandma’s Meatloaf
1 1/2 Pounds Ground Beef
1 Egg, beaten
1 Chopped Onion or 2 Tbsp dried minced onion
1 cup oatmeal
2 Tablespoons Brown Sugar
1/3 cup tomato paste
½ cup chopped fresh herbs, parsley, sage, thyme, or 1-2 Tablespoons dried herbs.

Directions: Preheat oven to 350 degrees. Mix together beef, onion, breadcrumbs, egg, and milk in a large bowl. Place in a greased 8 x 5 inch loaf pan. In a separate bowl mix remaining ingredients and pour over meatloaf. Bake for about 1 hour, until the internal temperature reaches 165 degrees.
 
Nutrition information for 1/8 of the recipe: Calories: 258, Carbohydrates: 19 g, Protein: 21 g, Fat: 10 g, Na+: 359 mg


Katy G. Wilkens is a registered dietitian and department head at Northwest Kidney Centers. She has a Master of Science degree in nutritional sciences from the University of Washington.