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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

Photography: Standard

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


  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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