Meat and Potatoes Meatloaf

Ingredients:

• 1 carton (4.2 oz) Hungry Jack® Premium Hashbrown Potatoes
• 1/2 medium onion, finely chopped
• 1 small green bell pepper, finely chopped
• 1 small Serrano chili, seeded and finely chopped
• 2 cloves garlic, minced
• 2 teaspoons salt
• 1/2 teaspoon freshly ground pepper
• 1 tablespoon fresh minced thyme or 1 teaspoon dried
• 1 large 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

Preparation Directions:

1. Preheat oven to 350°F.
2. Line a baking sheet with foil or parchment paper.
3. Rehydrate hashbrown potatoes according to package instructions. Set aside.
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 8x3-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.

Per serving: 430 calories, 19g fat, (7.5g sat, fat), 175mg cholesterol, 46g protein, 19g carbohydrate, 1220mg sodium, 2g fiber