Carrot And Potato Meat Loaf
A hearty meat loaf featuring ground meat, grated carrots and potatoes, flavored with Worcestershire, soy sauce, garlic, and red pepper for a savory, tender dish perfect for family dinners.
Ingredients
- 2 lbs. lean ground meat
- 1 egg, beaten ⓘ
- 1 cup grated carrots ⓘ
- 1/3 cup B-B-Q sauce
- 1/4 tsp. pepper ⓘ
- 1/2 cup cracker crumbs ⓘ
- 2 tsp. soy sauce ⓘ
- 1 5-oz. can evaporated milk ⓘ
- 1/2 cup chopped onion ⓘ
- 1 cup grated potatoes ⓘ
- 1/2 tsp. salt
- 2 Tbsp. Worcestershire sauce ⓘ
- 1 tsp. garlic powder ⓘ
- 1 to 1 1/2 tsp. liquid smoke ⓘ
- 2 pork blade steaks ⓘ
- 1 Tbsp. oil ⓘ
- 2 cloves garlic, minced ⓘ
- 1/4 tsp. crushed red pepper ⓘ
- 2 Tbsp. water ⓘ
- 2 Tbsp. water ⓘ
Instructions
- Brown pork steaks with garlic and red pepper in oil in a large frying pan. Pour off drippings.
- Sprinkle salt over both sides of the pork. Add water, cover tightly, and cook slowly for 30 minutes.
- Combine soy sauce, cornstarch, catsup, and vinegar. Add with grated carrots and chopped onion to the pork.
- Increase heat to medium-low and continue cooking, covered, for 25 to 30 minutes or until pork and vegetables are tender.
Tips & Substitutions
For a moister meatloaf, consider adding a bit more evaporated milk or an additional egg. If you want to reduce the sodium, use low-sodium soy sauce and omit the Worcestershire sauce. You can substitute the lean ground meat with ground turkey or chicken for a lighter version. Grated zucchini can also be added for extra moisture and nutrients.
Serving Suggestions
Serve this meatloaf with a side of mashed potatoes or a fresh garden salad for a complete meal. It pairs beautifully with Pork Chops With Rice-A-Roni for a hearty dinner. For a casual gathering, slice and serve on a sandwich with your favorite condiments or alongside roasted vegetables for a delicious lunch.
Storage & Reheating
Store any leftover meatloaf in an airtight container in the refrigerator for up to 3 days. To reheat, place slices in a microwave-safe dish, cover, and heat on medium power until warmed through, about 2-3 minutes. Alternatively, reheat in an oven at 350°F for about 15 minutes until heated evenly.
Nutrition & Diet Analysis (per serving)
Each serving of Carrot And Potato Meat Loaf contains roughly 845 calories, with 15g protein, 121g carbohydrates, and 35g fat. It is an excellent source of vitamin C (58% of the Daily Value), protein (31% of the Daily Value), and iron (29% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this meatloaf ahead of time?
Yes, you can prepare the meatloaf mixture and shape it into a loaf, then cover and refrigerate it for up to 24 hours before baking. This allows the flavors to meld beautifully. Just add an extra 10-15 minutes to the baking time if cooking from chilled.
What can I do with leftover meatloaf?
Leftover meatloaf can be sliced and used in sandwiches, or crumbled over salads for added protein. You can also turn it into a meatloaf hash by frying it with potatoes and vegetables for a quick breakfast or brunch dish.
Can I freeze this meatloaf?
Absolutely! You can freeze the meatloaf either before or after baking. If freezing before, wrap it tightly in plastic wrap and then foil. When ready to cook, thaw in the refrigerator overnight and bake as directed. Cooked meatloaf can be frozen for up to 3 months.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).