Calling all meat and potato lovers: Here's a slimming and satisfying meat and potato loaf.

1 1/4 c. frozen hash brown potatoes with onion and peppers
1 egg yolk
1/4 tsp. dried thyme, crushed
1 egg white
1/4 c. quick-cooking rolled oats
3 tbsp. skim milk
1 tbsp. dried parsley flakes
1/2 tsp. salt
1/8 tsp. pepper
1 1/2 lbs. lean ground beef
1/2 c. pizza sauce or tomato sauce

Preheat the oven to 350 degrees. Meanwhile, place the frozen potatoes in a colander. Run HOT WATER over potatoes just until thawed. Drain well.

For stuffing, in a small mixing bowl slightly beat egg yolk. Stir in potatoes and thyme, then set aside. For meat mixture, in a medium mixing bowl slightly beat egg white. Stir in oats, milk, parsley, salt, and pepper. Add the beef, then mix well.

In a 9 x 9 x 2-inch baking pan pat half of the meat mixture into a 7-inch circle. On a sheet of waxed paper, pat the remaining meat into an 8-inch circle. Spread stuffing mixture on the smaller circle to within 1/2 inch of edges. Invert the 8-inch circle on top. Peel off paper. Press meat around edges to seal well.

Bake in the 350 degree oven for 1 hour. Spoon pizza or tomato sauce on top of loaf. Bake for 5 to 10 minutes more or until meat is well-done and no pink remains. Transfer meat loaf to a serving platter. Cut into wedges to serve. Makes 6 servings.

PER SERVING: Calories 263; protein 26 g; carbohydrate 13 g; fat 11 g; cholesterol 125 mg; sodium 370 mg; potassium 427 mg. TIMETABLE: Preparation time: 25 minutes. Cooking time: 65 to 70 minutes.