Mini Meat Loaves with Corn and Potatoes

Leigh Beisch
4 servings (serving size: 1 loaf and 3/4 cup potato mixture)


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1 slice white bread
3/4 pound lean ground beef
1/4 cup chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 large egg whites
8 ounces cubed red potatoes
1 cup fresh corn kernels (2 ears)
1 tablespoon butter


Preheat oven to 375°. Pulse 1 slice bread in a food processor to make coarse crumbs. Mix with beef, parsley, salt, black pepper, and egg whites. Shape mixture into 4 (1 1/2-inch-thick) loaves. Place on a lightly oiled baking sheet, and bake at 375° for 30 minutes, or until done. Place potatoes in a vegetable steamer; top with corn. Steam, covered, 25 minutes, or until tender. Transfer to a large bowl; add butter, and mash with a potato masher.

Created date

April 2005

Nutritional Information

Calories 287
Fat 12 g
Satfat 6 g
Monofat 5 g
Polyfat 1 g
Protein 23 g
Carbohydrate 19 g
Fiber 2 g
Cholesterol 71 mg
Iron 3 mg
Sodium 239 mg
Calcium 21 mg