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Pork and Potato Meatloaf

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Pork and Potato Meatloaf

Make meatloaf into a whole meal with the addition of shredded carrots and frozen hash browns. Sarah Carey, editor of Everyday Food, shows you the trick to keeping it moist.

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    • Photo: Standard
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    Everyday Food, January/February 2012
    • Yield Serves 8
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    Ingredients

    • 1 1/2 pounds ground pork
    • 2 cups frozen hash browns (1/2 pound), thawed
    • 1 large carrot, shredded
    • 1 small yellow onion, shredded
    • 1/4 cup roughly chopped fresh parsley
    • 2 large egg whites
    • 2 teaspoons coarse salt
    • 3/4 teaspoon ground pepper
    • 2 teaspoons Italian seasoning

    Directions

    1. Preheat oven to 350 degrees. In a large bowl, combine pork, hash browns, carrot, onion, parsley, egg whites, salt, pepper, and Italian seasoning. Using your hands, mix until ingredients are well combined. Transfer mixture to a parchment-lined rimmed baking sheet; form into a 5-by-9-inch loaf. Bake until meatloaf is golden brown on top and cooked through (an instant-read thermometer inserted in the center should read 160 degrees), about 1 hour. Let rest, 10 minutes, before slicing.

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