Best Pork And Potato Meatloaf Recipes

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OUR FAVORITE PORK MEATLOAF



Our Favorite Pork Meatloaf image

Try Our Favorite Pork Meatloaf to find your new favorite entrée! This pork meatloaf dish gets its spicy and smoky flavor from salsa and bacon.

Provided by My Food and Family

Categories     Home

Time 1h20m

Yield Makes 8 servings.

Number Of Ingredients 7

2 lb. ground pork
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
2 eggs, beaten
1 green pepper, finely chopped
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/2 cup red TACO BELL® Thick & Chunky Medium Salsa, divided
4 slices OSCAR MAYER Bacon

Steps:

  • Preheat oven to 350ºF. Mix pork, stuffing mix, eggs, peppers and sour cream in large bowl until well blended.
  • Shape pork mixture into oval loaf in 13x9-inch baking dish; top with 1/2 cup of the salsa and bacon slices.
  • Bake 1 hour 15 min. or until cooked through (170ºF). Remove from oven; cover. Let stand 10 min. Serve with remaining 1/2 cup salsa, warmed.

Nutrition Facts : Calories 440, Fat 26 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 145 mg, Sodium 900 mg, Carbohydrate 19 g, Fiber 2 g, Sugar 4 g, Protein 30 g

PORK AND POTATO MEATLOAF



Pork and Potato Meatloaf image

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.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes     Ground Pork Recipes

Number Of Ingredients 9

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

Steps:

  • 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.

Nutrition Facts : Calories 255 g, Fat 13 g, Fiber 3 g, Protein 19 g, SaturatedFat 5 g

BACON-WRAPPED DOUBLE PORK MEATLOAF



Bacon-Wrapped Double Pork Meatloaf image

Provided by Aida Mollenkamp

Categories     main-dish

Time 1h40m

Yield 8 to 10 servings

Number Of Ingredients 15

1 tablespoon vegetable oil
1/2 medium white onion, finely chopped (about 1 cup)
2 medium garlic cloves, minced
Leaves from 4 sprigs thyme (about 1 teaspoon)
2 large eggs
1/2 cup well-shaken lowfat buttermilk
2 tablespoons Dijon mustard
1 tablespoon Worcestershire sauce
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 pounds ground pork
1 pound bratwurst pork sausage, removed from casings and broken up
1 cup crushed saltine crackers (about 20)
1/4 cup finely chopped fresh Italian parsley leaves
8 strips bacon

Steps:

  • Heat the oven to 400 degrees F and arrange a rack in the upper third. Line a baking sheet with foil and set aside.
  • Add the oil to a medium pan over medium heat. When the oil shimmers, add the onion, garlic and thyme and cook until softened, about 3 minutes; set aside.
  • In a large bowl, add the eggs, buttermilk, mustard, Worcestershire, salt, and pepper. Whisk until the eggs are broken up and evenly combined. Add the onion mixture, ground pork, sausage, cracker crumbs, and parsley. Mix until thoroughly combined (don't squeeze mixture).
  • Dampen your hands, and put the meat on the prepared baking sheet. Form the meat into a 9 by 5- inch loaf. Arrange the bacon across the top of the loaf and bake until the internal temperature is 155 degrees F, on an instant-read thermometer, about 55 to 65 minutes. Remove from the oven to a cutting board and let cool for 10 to 15 minutes before slicing and serving.

1770 HOUSE MEATLOAF



1770 House Meatloaf image

Provided by Ina Garten

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 20

2 tablespoons good olive oil
2 cups chopped Spanish onion (1 large)
1 1/2 cups small-diced celery (2 stalks)
1 pound ground beef
1 pound ground veal
1 pound ground pork
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon chopped fresh thyme leaves
1 tablespoon chopped fresh chives
3 extra-large eggs, lightly beaten
2/3 cup whole milk
2 tablespoons kosher salt
1 tablespoon freshly ground black pepper
2 1/2 cups panko (Japanese bread flakes)
Garlic Sauce, recipe follows
3/4 cup good olive oil
10 garlic cloves, peeled
2 cups chicken stock, preferably homemade
3 tablespoons unsalted butter, at room temperature
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 350 degrees F.
  • Heat the olive oil in a large (12-inch) saute pan over medium heat. Add the onion and celery and cook for 5 to 7 minutes, stirring occasionally, until the onion is translucent but not browned. Set aside to cool slightly.
  • Place the beef, veal, pork, parsley, thyme, chives, eggs, milk, salt and pepper in a large mixing bowl. Put the panko in a food processor fitted with the steel blade and process until the panko is finely ground.
  • Add the onion mixture and the panko to the meat mixture. With clean hands, gently toss the mixture together, making sure it's combined but not compacted.
  • Place a piece of parchment paper on a sheet pan. Pat the meat into a flat rectangle and then press the sides in until it forms a cylinder down the middle of the pan (this will ensure no air pockets). Bake for 40 to 50 minutes, until a thermometer inserted in the middle reads 155 degrees F to 160 degrees F. Remove from the oven and allow to rest for 10 minutes. Slice and serve hot with the Garlic Sauce.
  • Combine the oil and garlic in a small saucepan and bring to a boil. Lower the heat and simmer for 10 to 15 minutes, until lightly browned. Be careful not to burn the garlic or it will be bitter. Remove the garlic from the oil and set aside. (I save the oil for vinaigrettes.)
  • Combine the chicken stock, butter and cooked garlic in a medium saucepan and bring to a boil. Lower the heat and cook at a full boil for 35 to 40 minutes, until slightly thickened. Mash the garlic with a fork, whisk in 1/2 teaspoon salt and 1/4 teaspoon pepper, and taste for seasonings. Spoon the warm sauce over the meatloaf.

POTATO MEAT LOAF



Potato Meat Loaf image

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

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 4-6 servings.

Number Of Ingredients 8

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

Steps:

  • 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.

Nutrition Facts : Calories 179 calories, Fat 7g fat (3g saturated fat), Cholesterol 82mg cholesterol, Sodium 571mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 1g fiber), Protein 16g protein.

BEEF AND PORK MEATLOAF



Beef and Pork Meatloaf image

Make and share this Beef and Pork Meatloaf recipe from Food.com.

Provided by kbmidura

Categories     Pork

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 12

1 lb lean ground beef
1 lb ground pork
2 eggs
1/2 cup water
1/2 cup breadcrumbs
1/2 teaspoon sage
1/4 teaspoon thyme
1/4 teaspoon garlic powder
1 teaspoon salt
1 teaspoon fresh ground pepper
2 teaspoons Worcestershire sauce
1/2 cup chopped portabella mushroom (optional)

Steps:

  • Mix meats.
  • Mix spices, bread crumbs, Worcestershire sauce, salt, pepper together.
  • Lightly beat eggs with water.
  • Chop up mushrooms.
  • Combine all the above, shape into a loaf, cover lightly with foil, and bake at 350°F for about one hour, removing the foil after 30 minutes.

Nutrition Facts : Calories 420.6, Fat 25.4, SaturatedFat 9.5, Cholesterol 190.8, Sodium 601, Carbohydrate 7.3, Fiber 0.5, Sugar 0.9, Protein 37.9

CLASSIC MEATLOAF



Classic Meatloaf image

The secrets to this meatloaf are fresh, very finely diced vegetables that give it moisture and flavor--and a light touch in mixing together the ingredients. This hearty meatloaf is the perfect meal for cool fall and winter evenings, served with mashed potatoes and simple mushroom gravy.

Provided by Chef John

Categories     Main Dish Recipes     Meatloaf Recipes     Beef Meatloaf Recipes

Time 1h15m

Yield 10

Number Of Ingredients 19

1 carrot, coarsely chopped
1 rib celery, coarsely chopped
½ onion, coarsely chopped
½ red bell pepper, coarsely chopped
4 white mushrooms, coarsely chopped
3 cloves garlic, coarsely chopped
2 ½ pounds ground chuck
1 tablespoon Worcestershire sauce
1 egg, beaten
1 teaspoon dried Italian herbs
2 teaspoons salt
1 teaspoon ground black pepper
½ teaspoon cayenne pepper
1 cup plain bread crumbs
1 teaspoon olive oil
2 tablespoons brown sugar
2 tablespoons ketchup
2 tablespoons Dijon mustard
hot pepper sauce to taste

Steps:

  • Preheat the oven to 325 degrees F.
  • Place the carrot, celery, onion, red bell pepper, mushrooms, and garlic in a food processor, and pulse until very finely chopped, almost to a puree. Place the minced vegetables into a large mixing bowl, and mix in ground chuck, Worcestershire sauce, and egg. Add Italian herbs, salt, black pepper, and cayenne pepper. Mix gently with a wooden spoon to incorporate vegetables and egg into the meat. Pour in bread crumbs. With your hand, gently mix in the crumbs with your fingertips just until combined, about 1 minute.
  • Form the meatloaf into a ball. Pour olive oil into a baking dish and place the ball of meat into the dish. Shape the ball into a loaf, about 4 inches high by 6 inches across.
  • Bake in the preheated oven just until the meatloaf is hot, about 15 minutes.
  • Meanwhile, in a small bowl, mix together brown sugar, ketchup, Dijon mustard, and hot sauce. Stir until the brown sugar has dissolved.
  • Remove the meatloaf from the oven. With the back of a spoon, smooth the glaze onto the top of the meatloaf, then pull a little bit of glaze down the sides of the meatloaf with the back of the spoon.
  • Return meatloaf to oven, and bake until the loaf is no longer pink inside and the glaze has baked onto the loaf, 30 to 40 more minutes. An instant-read thermometer inserted into the thickest part of the loaf should read at least 160 degrees F (70 degrees C). Cooking time will depend on shape and thickness of the meatloaf.

Nutrition Facts : Calories 284.1 calories, Carbohydrate 14.8 g, Cholesterol 85.3 mg, Fat 14.9 g, Fiber 1.2 g, Protein 21.6 g, SaturatedFat 5.6 g, Sodium 755.4 mg, Sugar 5.3 g

MEATLOAF-AND-MASHED POTATO SANDWICHES



Meatloaf-and-Mashed Potato Sandwiches image

This is from a Southern Living meatloaf challenge and was submitted by Ashley Christensen. Not your average sandwich!! You can make the gravy and potatoes while the meatloaf is cooking.

Provided by Lynette !

Categories     Pork

Time 2h45m

Number Of Ingredients 30

MEATLOAF
8 oz hickory-smoked bacon, coarsely chopped
2 1/2 lb pork shoulder roast, ground
4 large eggs
2 c panko bread crumbs
1/4 c red onion, grated
1 Tbsp finely ground black pepper
1 Tbsp sriracha
1 Tbsp dijon mustard
1 Tbsp worcestershire sauce
2 tsp sea salt
TOMATO-BACON GRAVY
5 slice hickory smoked bacon, cut into 1 inch pieces
1 1/2 lb tomatoes, halved
1/2 large yellow onion, sliced
2 Tbsp apple cider vinegar
1 Tbsp dijon mustard
1 tsp sea salt
MASHED POTATOES
2 lb yukon gold potatoes, cut into 1 inch thick pieces
1 Tbsp sea salt
1 c panko bread crumbs
2 c sharp cheddar cheese, freshly grated
1/2 c green onions, chopped
1/2 c sour cream
2 Tbsp butter
1 tsp sea salt
REMAINING INGREDIENTS
24 slice hearty bread, grilled
green onions for garnish

Steps:

  • 1. Prepare Meatloaf: Preheat oven to 325°. Pulse chopped bacon 4-5 times in a food processor until finely chopped. Combine bacon, pork, and next 8 ingredients, using hands. Transfer mixture to a lightly greased 8 1/2 x 4 1/2 inch loafpan.
  • 2. Bake at 325° for 1 hour and 45 minutes to 2 hours or until a meat thermometer inserted in the center registers 160°.
  • 3. Prepare Gravy: Cook the bacon pieces in a large cast-iron skillet for 8 to 10 minutes or until crisp; remove bacon, and drain on paper towels, reserving the drippings in the skillet.
  • 4. Increase the temperature to medium-high. Add tomatoes, cut sides down, and onion slices. Cook 6 to 7 minutes on each side or until charred. Remove from the heat. Pulse tomatoes, onions, vinegar, and next 2 ingredients in a food processor just until coarsely chopped and combined. Stir in bacon.
  • 5. Prepare Potatoes: Preheat broiler with oven rack placed in the middle position. Bring Yukon gold potatoes, 1 tbsp sea salt, and water to cover to a boil in a large saucepan over medium-high heat; reduce heat to medium, and cook 15 minutes or until tender. Drain.
  • 6. Combine potatoes, panko, and the next 5 ingredients in a large bowl; mash with a potato masher to the desired consistency.
  • 7. Place 12 meatloaf slices on a lightly greased rack in a broiler pan. Spoon potato mixture generously over the meatloaf. Broil 4 to 5 minutes or until potatoes are golden and crisp. Serve between toasted bread slices with gravy.

MEATLOAF



Meatloaf image

Originally created as a tasty way to use up leftover vegetables and to stretch meat further during lean times, meatloaf has become the ultimate comfort food. This one is a classic version, blending ground beef, pork and veal with simple pantry seasonings, but you should feel free to use your preferred combination of meat, such as half pork and half beef. Milk-soaked bread ensures a tender meatloaf, and baking it freeform - on a baking sheet instead of a loaf pan - provides more surface area for the tangy-sweet tomato glaze to caramelize as it bakes. Leftover slices can be crisped in a skillet and served with a salad or tucked into a sandwich. Alternatively, freeze one uncooked loaf for the next time you need to put dinner on the table with ease; simply thaw the night before and bake as directed.

Provided by Kay Chun

Categories     dinner, meat, main course

Time 2h

Yield 6 to 8 servings (2 loaves)

Number Of Ingredients 16

2 tablespoons extra-virgin olive oil, plus more for greasing
1 large yellow onion, finely chopped (about 2 cups)
5 large garlic cloves, minced (about 2 tablespoons)
2 tablespoons tomato paste
3 (1/2-inch-thick) slices white sandwich bread (about 3 ounces), torn into small pieces
2/3 cup whole milk
3 large eggs
1/4 cup coarsely chopped fresh flat-leaf or curly parsley
2 tablespoons kosher salt
1 teaspoon black pepper
1 teaspoon dried thyme
1 pound ground chuck beef
1 pound ground pork
1 pound ground veal
1/2 cup ketchup
1 tablespoon Worcestershire sauce

Steps:

  • Make the meatloaf: Heat oven to 350 degrees and grease a rimmed baking sheet with oil. Heat 2 tablespoons oil in a medium skillet over medium. Add onion and cook, stirring occasionally, until softened, about 5 minutes. Add garlic and cook, stirring, until fragrant, about 2 minutes. Stir in tomato paste until well combined; let cool.
  • In a large bowl, combine bread and milk, and mash with a spoon until a paste forms. Add eggs, parsley, salt, pepper, thyme and cooled onion mixture and mix until well blended. Add the beef, pork and veal, and mix gently to combine, being careful not to overwork the meat. Divide mixture into 2 equal portions and shape each into a 4-by-8-inch meatloaf on the prepared baking sheet.
  • Make the glaze: In a small bowl, whisk together ketchup and Worcestershire sauce until smooth. Use a spoon to spread mixture over the top and sides of each meatloaf. Bake until nicely browned and an instant-read thermometer inserted in the center of meatloaf registers 160 degrees, 45 to 55 minutes. Let rest for 15 minutes before slicing.

CLASSIC MEATLOAF



Classic Meatloaf image

Good meatloaf is about as comforting as comfort food gets. Thankfully, meatloaf doesn't have to be complex to be good. It just needs to be tender (from breadcrumbs soaked in milk and gentle handling) and flavorful (from onion, garlic, and ketchup).

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes     Ground Beef Recipes

Time 1h10m

Number Of Ingredients 9

3 slices white sandwich bread
1/3 cup whole milk
1 1/2 pounds ground beef chuck
1/2 pound ground pork
1/2 medium onion, grated
2 garlic cloves, minced
1 large egg
1/2 cup ketchup
Coarse salt and ground pepper

Steps:

  • Preheat oven to 400 degrees. Line a baking sheet with aluminum foil or parchment paper. Place bread in food processor; pulse until fine crumbs form. Transfer to a small bowl; stir in milk. Set aside, about 10 minutes, stirring occasionally.
  • Meanwhile, in a large bowl, combine beef, pork, onion, garlic, egg, 1/4 cup ketchup, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Add bread-milk mixture, and mix very gently with a fork (do not overmix).
  • Place meat mixture on prepared baking sheet, and form into a loaf about 9 inches long and 4 to 5 inches wide.
  • Bake, brushing twice with remaining 1/4 cup ketchup during baking, until an instant-read thermometer registers 160 degrees, 45 to 55 minutes. Let meatloaf rest 10 minutes before slicing and serving.

Nutrition Facts : Calories 464 g, Fat 33 g, Protein 29 g

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