Pork and Potato Meatloaf
Using store-bought frozen hash browns cuts the prep time and the high vegetable content cuts the fat, making this convenient and healthy meatloaf recipe a great weeknight dinner.
- Servings: 8
Source: Everyday Food, January/February 2012
- 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
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.