Potato Meat Loaf Recipe

3 5 6
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Potato Meat Loaf Recipe

Read Reviews
3 5 6
Publisher Photo
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
MAKES:
4-6 servings
TOTAL TIME:
Prep: 15 min. Bake: 1 hour
MAKES:
4-6 servings
TOTAL TIME:
Prep: 15 min. Bake: 1 hour

Ingredients

  • 1 pound potatoes
  • 1 large 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

Directions

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 8x4-in. loaf pan. Bake at 350°for 1 hour or until no pink remains. Drain. Yield: 4-6 servings.
Originally published as Potato Meat Loaf in Country Ground Beef 1993, p27

Nutritional Facts

1 each: 179 calories, 7g fat (3g saturated fat), 82mg cholesterol, 571mg sodium, 12g carbohydrate (5g sugars, 1g fiber), 16g protein.

  • 1 pound potatoes
  • 1 large 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 8x4-in. loaf pan. Bake at 350°for 1 hour or until no pink remains. Drain. Yield: 4-6 servings.
Originally published as Potato Meat Loaf in Country Ground Beef 1993, p27

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Reviews forPotato Meat Loaf

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MY REVIEW
judex67 User ID: 3054466 222716
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."

MY REVIEW
momof2inpa User ID: 3572256 15018
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."

MY REVIEW
tamrn User ID: 7011004 20508
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!"

MY REVIEW
redluver User ID: 1343016 41864
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."

MY REVIEW
plumshoe User ID: 923064 20507
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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