Instructions: 1. Heat oven to 400F. Place roasting rack in shallow pan; spray rack with nonstick cooking spray.
*

2. In small bowl, combine all sauce ingredients; beat with wire whisk until smooth.

3. In large bowl, combine all meat loaf ingredients and 1/4 cup of the sauce; mix well. Shape mixture 6 oval loaves, about 3/4 inches thick; place on sprayed rack in pan. Spoon about 1 teaspoon sauce over each loaf.

4. Bake at 400F for 15 minutes. Spoon an additional 1 teaspoon sauce over each loaf. Bake an additional 15 minutes or until no longer pink in center. Serve with remaining sauce.

Yield: 6 servings.

Tip:
*A foil-lined 15x10x1 inch baking pan, sprayed with nonstick cooking spray, can be substituted for roasting pan and rack.

Serving Size 1/6 of recipe

Message From Gail (4paws@netrax.net) to The TNT Recipes List.

Whenever I import recipes I try to adapt them to reduce the fat. After I made this the other night I realized that the original recipe must have called for ground turkey and not the 95% ground beef. Gail posted this to TNT so maybe she can check the original and let us know. Whatever you use it should probably have more fat than what I used because the shredded potatoes end up soaking up whatever fat is in the meat, and mine was a bit dry. But I loved the flavor and the idea of cutting down on the meat with the potato. I would definitely make it again.

I changed it from 6 servings to 4 for a very good sized individual meatloaf. The 6 serving size probably would have been fine. I am having a hard time finding frozen shredded hashbrowns suddenly, so I had to use the fresh, pre-cooked ones from the veggie section (which may have affected the absorption of the fat).

Nutritional info is based on all that.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.