Italian Meatloaf
with Roasted Green Beans and Mashed Potatoes
Spiked with aromatic rosemary, these mini meatloaves are what happens when an American classic spends a semester abroad in Rome. Their piccolo size doesn’t just make them adorable, it allows them to cook quickly, too. Even the mashed potatoes on the side, fragrant with garlic, sneak in a little European flair
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
1 unit
Shallot
2 clove
Garlic
¼ ounce
Rosemary
1 slice
White Bread
(Contains Wheat, Soy)
1 unit
Chicken Stock Concentrate
10 ounce
Ground Beef
12 ounce
Yukon Gold Potatoes
6 ounce
Green Beans
2 tablespoon
Sour Cream
(Contains Milk)
Not included in your delivery
2 teaspoon
Olive Oil
1 tablespoon
Butter
(Contains Milk)
unit
Salt
unit
Pepper
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Preheat oven to 400 degrees. Halve, peel, and mince shallot. Mince or grate garlic. Strip rosemary leaves from stems; discard stems. Finely chop leaves until you have 1 tsp.
Soak bread with stock concentrate and ¼ cup water in a medium bowl. Break up with hands until pasty. Add beef, shallot, half the rosemary, half the garlic, and a large pinch of salt and pepper. Mix until just combined. Form into two 1-inch-thick loaves and place on a lightly oiled baking sheet. Bake in oven until cooked through, 20-25 minutes.
Meanwhile, peel potatoes, then cut into ½-inch cubes. Place in a medium pot with a large pinch of salt. Add enough water to cover by 1 inch, then bring to a boil. Reduce to a simmer and cook until potatoes are easily pierced by a knife, about 12 minutes. Drain.
Toss green beans with a drizzle of olive oil and a pinch of salt and pepper on another baking sheet. Roast in oven until green beans are tender, about 15 minutes. TIP: If there’s room on the sheet with the meatloaves, you can add the green beans to the same sheet 15 minutes before they’re done baking.
In pot used for potatoes, heat 1 TBSP butter, remaining rosemary, and remaining garlic. Melt and cook until fragrant, about 30 seconds. Add potatoes and sour cream. Mash with a potato masher or fork until very smooth. Season with salt and pepper. TIP: Add a splash of milk for extra creaminess.
Divide mashed potatoes between plates. Top with green beans and meatloaves and serve.
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