← Back to Search Results
Meatloaf Recipe-14139

Photo by: Joseph De Leo
Comments: 0


This is an unconventional meatloaf—instead of using bread, I add a raw grated potato, which gives the meat a light and moist texture. It is equally good served at room temperature.

Yield: Makes 4 servings
Prep time: 20 Minutes (Includes Cooking And Cooling The Onion)
Cooking time: About 1 Hour (Unattended; Plus 30 Minutes Or More For Cooling)


  • 2 tablespoons vegetable oil, plus some for greasing the foil
  • 1 medium onion, coarsely chopped
  • 2 garlic cloves, coarsely chopped
  • 1 baking potato, peeled and cut into large pieces
  • 1 large egg
  • 1 pound ground meat: (½ pound ground veal and ½ pound ground beef; both ground together)
  • 1 tablespoon tomato paste
  • 1 tablespoon ketchup
  • 1 tablespoon low-sodium soy sauce
  • ½ cup tightly packed finely chopped flat parsley
  • Kosher salt
  • Freshly ground black pepper


Preheat the oven to 375°F. Line a 9-by-5-inch Pyrex loaf pan with foil and brush the foil with oil.

In a small skillet, heat the oil over low heat. Add the onion and garlic and sauté until lightly golden, about 5 minutes. Remove from the heat and let cool.


Transfer the onion mixture to a food processor and add the potato and egg. Pulse until very smooth.

Transfer the mixture to a medium bowl, and add the ground meat, tomato paste, ketchup, soy sauce, parsley, and salt and pepper to taste. Mix with your hands until thoroughly combined. Place the meat in the foil-lined pan and smooth the top.

Place in the oven and bake for 55 minutes, or until lightly browned on top. Remove from the oven and let rest for 30 minutes before slicing (it will fall apart if it’s too hot.)

© 2015 Helen Nash

Note from Cookstr's Editors

Nutritional information includes 1/8 teaspoon of added salt per serving.


Nutritional Information

Nutrients per serving (% daily value)

388kcal (19%)
53mg (5%)
17mg (28%)
54mcg RAE (2%)
129mg (43%)
687mg (29%)
7g (37%)
25g (39%)
4mg (21%)

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
antipasti-fabulous-appetizers-and-small-plates Antipasti: Fabulous Appetiz...
by Joyce Goldstein
raos-cookbook Rao's Cookbook
by Frank Pellegrino
nigella-express Nigella Express
by Nigella Lawson
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
amor-y-tacos Amor Y Tacos
by Deborah Schneider
baked-explorations Baked Explorations
by Matt Lewis
the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
mom-a-licious Mom-a-Licious
by Domenica Catelli
flavor Flavor
by Rocco DiSpirito
cook-with-jamie Cook with Jamie
by Jamie Oliver
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?