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Potato Meat Loaf Recipe

We're a family of meat-and-potato lovers—and the spuds in this loaf add extra goodness and a more pleasing texture than plain meat. Try it yourself and see if you don't agree!—Sandra Fenn, Quincy, Illinois
TOTAL TIME: Prep: 15 min. Bake: 1 hour YIELD:4-6 servings


  • 1 pound potatoes
  • 1 egg, beaten
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons soy sauce
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon garlic powder
  • 1 pound lean ground beef


  • 1. Peel and grate potatoes; rinse and drain. in a large bowl, combine potatoes, egg, Worcestershire sauce, soy sauce, pepper and garlic powder. Add ground beef and mix well. Pat meat mixture into an 8-in. x 4-in. loaf pan. Bake at 350°for 1 hour or until no pink remains. Drain. Yield: 4-6 servings.

Nutritional Facts

1 serving (1 each) equals 179 calories, 7 g fat (3 g saturated fat), 82 mg cholesterol, 571 mg sodium, 12 g carbohydrate, 1 g fiber, 16 g protein.

Reviews for Potato Meat Loaf

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Reviewed Mar. 13, 2015

"Very bland. Also, one can do some assumptions/equivalencies on what constitutes two pounds of potatoes but prefer recipes using "cups". Will not make this again."

Reviewed Oct. 2, 2014

"This has been my "go to" recipe for meat loaf since it was published in 1993. I usually use about 1 1/2 - 2 lbs of ground beef, a little more worcestershire then follow the rest of the recipe. I have no problem with it staying together."

Reviewed Dec. 26, 2012

"It was really good!!!! It reminds me of Pasty without the crust. It doesn't stay together when you serve it but if not looking for a "Pretty" meal then this is definitely a must try. I did however, double up on the garlic and the Worcestershire sauce and skipped the soy sauce to add a little more flavor to our liking. Also had to cook it a little longer because potatoes didn't seem cooked all the way. Delish!"

Reviewed Mar. 8, 2011

"This tasted very good, however, every slice I tried to move from the serving dish to someone's plate fell apart, so it is not a good presentation."

Reviewed Apr. 30, 2010

"I was not disappointed with this recipe at all! However, I did modify. I used a mixture half sirloin and half ground pork instead of the ground beef. It was very moist, and not a bit greasey. If you like onion in your meatloaf, just add onion powder too. I like this for leftover meatloaf sandwhiches."

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Wine Pairings

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.