Italian Baked Meatloaves
with Olive Oil Mashed Potatoes and Roasted Zucchini
These Tuscan-spiced meatloaves are what happens when an American classic takes a trip to Italy and returns with tons of flavor and flair. It’s paired with another Italian-inspired take on a mainstay--silky, olive oil mashed potatoes. If you’ve never had them before, you’re about to be spoiled for all other spuds. They’re light, luscious, and fragrant thanks to a drizzle of the good stuff. There’s also a side of tender, roasted zucchini for good measure. Delizioso!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
12 ounce
Yukon Gold Potatoes
1 unit
Zucchini
1 unit
White Bread
(Contains Wheat, Soy)
10 ounce
Ground Beef
1 tablespoon
Tuscan Heat Spice
½ teaspoon
Dried Oregano
1.5 ounce
Tomato Paste
1 unit
Chicken Stock Concentrate
¼ cup
Monterey Jack Cheese
(Contains Milk)
Not included in your delivery
¼ teaspoon
Sugar
2 teaspoon
Olive Oil
2 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
Adjust racks to top and middle positions and preheat oven to 450 degrees. Wash and dry all produce. Dice potatoes into ½-inch pieces. Trim and halve zucchini lengthwise, then slice crosswise into ½-inch-thick half-moons.
Lightly oil a baking sheet. Tear bread into small pieces. In a medium bowl, mix bread and 3 TBSP water together until they form a chunky paste. Add beef, Tuscan Heat Spice, ¾ tsp salt, and a pinch of pepper. Gently mix until combined. Shape mixture into two 1-inchtall loaves; press down to flatten slightly. Place on prepared sheet and bake on top rack until cooked through, 20-25 minutes.
Meanwhile, place potatoes in a medium pot with enough salted water to cover by 2 inches. Boil until tender, 15 minutes. Reserve ½ cup cooking water, then drain and return to pot. Mash over low heat with 2 TBSP butter and a splash of cooking water (start with 2 TBSP) until smooth. Stir in a drizzle of olive oil. Season with salt and pepper. Keep covered until ready to serve.
In a second medium bowl, combine zucchini, a drizzle of olive oil, ½ tsp oregano (save the rest for another use), salt, and pepper. Spread onto a second baking sheet. Roast on middle rack, flipping halfway through, until browned and tender, about 15 minutes.
In a small bowl, combine tomato paste, stock concentrate, 2 TBSP water, and ¼ tsp sugar.
Once meatloaves are cooked through, evenly brush with glaze. Sprinkle with cheese. Turn oven to broil (or heat to 500 degrees) and broil until cheese has melted, about 2 minutes. Divide meatloaves, zucchini, and mashed potatoes between plates.
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