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Italian Meatloaf

Italian Meatloaf

with Sun-Dried Tomatoes, Green Beans, and Garlicky Potatoes

You could think of this recipe as what happens when an American classic spends a semester abroad in Italy. Featuring adorable, quick-cooking mini-meatloaves spiked with sun-dried tomatoes and garlic, it’s a familiar dish with Mediterranean flair. These loaves haven’t forgotten their roots though: we're sticking with tradition and serving these loaves with the requisite green beans and mashed potatoes.

Allergens:
Milk
Wheat
Soy

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time45 minutes
Prep Time
DifficultyEasy

Ingredients

serving amount

10 ounce

Ground Beef

2 tablespoon

Sour Cream

(Contains Milk)

12 ounce

Russet Potato

1 unit

Shallot

2 clove

Garlic

¼ ounce

Rosemary

6 ounce

Green Beans

1 unit

Chicken Stock Concentrate

1.5 ounce

Sun-Dried Tomatoes

1 slice

White Bread

(Contains Wheat, Soy)

Not included in your delivery

unit

Salt

unit

Pepper

1 teaspoon

Olive Oil

1 tablespoon

Butter

(Contains Milk)

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Nutrition Values

/ per serving
Energy (kJ)2602 kJ
Calories622 kcal
Fat25 g
Saturated Fat11 g
Carbohydrate64 g
Sugar15 g
Dietary Fiber9 g
Protein40 g
Cholesterol108 mg
Sodium742 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Bowl
Baking Sheet
Pot
Potato Masher
Strainer

Instructions

Preheat oven and prep
1

Wash and dry all produce. Preheat oven to 400 degrees. Halve, peel, and mince shallot. Mince garlic. Strip rosemary off stems and finely chop 1 tsp. Finely chop sundried tomatoes. In a medium bowl, soak bread with stock concentrate and ¼ cup water.

Make meatloaf
2

Break bread up with your hands until pasty. Add beef, sun-dried tomatoes, shallot, half the garlic, half the rosemary, and a large pinch of salt and pepper. Mix with your hands until just combined. Form into two oval loaves and place onto a lightly oiled baking sheet. Bake until cooked through, 20-25 minutes.

Boil potatoes
3

Meanwhile, peel and dice potatoes into ½-inch cubes. Place potatoes and a large pinch of salt in a medium pot. Add enough water to cover, then bring to a boil. Reduce to a simmer and cook until potatoes are tender, about 12 minutes.

Roast green beans
4

With 15 minutes left to go on meatloaf, toss green beans in a medium bowl with a drizzle of olive oil and a pinch of salt and pepper. Spread on baking sheet with meatloaf and roast until green beans are tender, about 15 minutes.

Mash potatoes
5

Drain potatoes once tender. In same pot, heat 1 TBSP butter, remaining garlic, and remaining rosemary over medium heat. Cook until melted and fragrant, about 30 seconds. Add potatoes and sour cream and mash with a fork or potato masher until very smooth. Add a splash of water (or milk) to loosen, if necessary. Taste and season with salt and pepper.

Serve
6

Plate mashed potatoes, then top with roasted green beans and meatloaf.