Pork and Potato Loaf

Pork and Potato Loaf © kvalifood.com

A light and airy meatloaf where cooked mashed potato is mixed directly into the minced pork. The mash gives a softer, finer texture than plain mince, and cornstarch binds without making the loaf dense. A coating of mustard and breadcrumbs on top adds a light, crisp crust. Serve with assorted vegetables.

Ingredients

Yields 4 servings

  • 400 g minced pork
  • 75 g cooked potato
  • 2 tbsp cornstarch
  • 2 egg whites (or 1 egg)
  • ½ tsp salt
  • ½ tsp mustard
  • 20 g butter, for the dish

Coating

  • 2–3 tbsp breadcrumbs
  • ½ tsp mustard

To serve

  • assorted vegetables

Directions

Preparation

Mash the cooked potato finely with a fork — let the mash cool to room temperature. Preheat the oven to 350°F (175°C).

Mince mixture

Combine the minced pork with salt, mustard, and cornstarch and mix well. Add the mashed potato and egg and stir until the mixture is smooth and uniform. The mixture should be firm enough to hold its shape but softer than a standard meatball mix.

Shaping and baking

Butter an ovenproof dish. Spread the mixture into the dish and shape into an even oval. Stir the breadcrumbs and mustard together and sprinkle evenly over the surface. Bake in the middle of the oven at 350°F (175°C) for 45–55 minutes until the loaf is cooked through (internal temperature 165°F (75°C)).

Serving

Rest for 5 minutes before slicing. Cut into slices and serve with cooked vegetables.

Notes

  • The mashed potato should be cold or lukewarm before mixing — hot mash makes the mixture sticky
  • Cornstarch binds better than flour for this light texture and keeps the loaf tender
  • Beaten egg whites (rather than whole egg) give an even lighter texture
  • Variations: add a little grated onion or chopped parsley to the mixture for more flavour
  • Freezing: up to 3 months (unbaked)