• Minutes
    Prep Time
  • Minutes
    Cook Time
  • Servings

Nutritional Information

Per serving: 430 calories, 19g fat (7.5g sat. fat), 175mg cholesterol, 19g carbohydrate, 1220mg sodium, 2g fiber, 46g protein.
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Meat and Potatoes Meatloaf


  • 1 carton (4.2 oz.) Hungry Jack® Original Hashbrown Potatoes
  • 1/2 medium finely chopped onion
  • 1 small finely chopped green bell pepper
  • 1 small seeded and finely chopped Serrano chile
  • 2 cloves minced garlic
  • 2 teaspoons salt
  • 1/2 teaspoon freshly ground pepper
  • 1 tablespoon fresh minced thyme or 1 teaspoon dried
  • 1 egg
  • 1/2 cup milk, buttermilk, half and half, or sour cream
  • 3 pounds lean ground beef, or 1 pound each ground beef, pork and veal


  1. Preheat oven to 350°F.
  2. Line a baking sheet with foil or parchment paper.
  3. Fill hashbrowns carton to fill line with hottest tap water. Let stand 12 minutes. Drain any excess water.
  4. Stir together next 9 ingredients (onion through milk) in a large bowl.
  5. Mix in meat and half the potatoes with a wooden spoon or hands just until blended. (Refrigerate remaining potatoes in covered container for up to two days. Brown in a skillet before serving.)
  6. Shape meat into two loaves about 8×3-inches each. Place several inches apart on prepared pan.
  7. Bake 50-60 minutes until brown and internal temperature is 170°F.
  8. Let stand 10 minutes before slicing.

Leftover suggestion Reheat slices in a non-stick skillet or microwave and top with barbecue sauce.