Pork and Potato Meatloaf | Everyday Food with Sarah Carey

I like to take shortcuts in the kitchen, don’t you? Well, I think you’re going to love today’s meatloaf recipe, which uses store-bought, pregrated hash browns. It also calls for lots of other vegetables, which get mixed right in with the meat, resulting in a moister, lower-fat loaf. I mean, what could be better? Oh, I know: leftover meatloaf sandwiches tomorrow!

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Recipe 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

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Nutritional Info:
Per serv: 255 cal; 13 g fat; 19 g protein; 16 g carb; 3 g fiber

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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she’s also a mom to two hungry kids, so the question “What’s for dinner?” is never far from her mind — or theirs, it seems! Her days can get crazy busy (whose don’t?), so these videos are all about her favorite fast, fresh meals — and the tricks she uses to make it all SO much easier.

Pork and Potato Meatloaf | Everyday Food with Sarah Carey

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