Italian Meatloaf
with Sun-Dried Tomatoes, Roasted Green Beans, and Garlic Rosemary Mashed Potatoes
We’re not sure what we like best about this recipe: the unique and flavorful ingredients in the beef, the fact that the individual patties don’t take nearly as long as traditional meatloaf to cook, or the silky, melt-in-your-mouth mashed potatoes. We’ll let you make the call.
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
10 ounce
Ground Beef
2 tablespoon
Sour Cream
(Contains Milk)
12 ounce
Russet Potato
1 unit
Shallot
2 clove
Garlic
6 ounce
Green Beans
1 unit
Chicken Stock Concentrate
1.5 ounce
Sun-Dried Tomatoes
1 unit
White Bread
(Contains Wheat, Soy)
¼ ounce
Rosemary
Not included in your delivery
1.5 tablespoon
Butter
(Contains Milk)
2 teaspoon
Olive Oil
unit
Salt
unit
Pepper
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Preheat the oven to 400 degrees. Halve, peel, and mince the shallot. Mince or grate the garlic. Strip the rosemary leaves of the stems and finely chop (about 2 teaspoons). Finely chop the sun-dried tomatoes. Trim the ends of the green beans.
In a medium bowl, soak the bread with the stock concentrate and ¼ cup water. Break up the bread with your hands until a paste forms. Add the beef, sun-dried tomatoes, shallot, half the garlic, half the rosemary, and a large pinch of salt (we used ½ teaspoon kosher salt) and pepper to the bowl. Mix with your hands until just combined. Form the beef mixture into 2 oval patties, then place onto a lightly oiled baking sheet. Place in the oven for 20-25 minutes, until cooked through.
Boil the potatoes: Meanwhile, peel and dice the potatoes into ½-inch cubes. Place in a medium pot with a large pinch of salt. Add enough water to cover, then bring to a boil. Reduce to a simmer and cook about 12 minutes, until potatoes are fork-tender.
Roast the green beans: With 15 minutes left to go on the meatloaf, toss the green beans in a medium bowl with a drizzle of olive oil and a pinch of salt and pepper. Spread onto the baking sheet with the meatloaf. Cook about 15 minutes, until tender.
Once tender, drain the potatoes. In the same pot you cooked the potatoes in, heat 1½ Tablespoons butter, the remaining garlic, and the remaining chopped rosemary over medium heat. Cook 30 seconds, until melted and fragrant. Add the potatoes and sour cream to the pot. Mash with a fork or potato masher until very smooth, adding a splash of water (or milk) if necessary. Taste and season with salt and pepper.
Serve: Plate the garlic rosemary mashed potatoes, then top with the roasted green beans and Italian meatloaf. Enjoy!
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