Italian Meatloaf
with Green Beans and Garlicky Potatoes
Spiked with Italian flavors like sun-dried tomato and garlic, 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 rosemary and 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
20 ounce
Ground Beef
1 box
Milk
(Contains Milk)
24 ounce
Russet Potato
1 unit
Shallot
2 clove
Garlic
¼ ounce
Rosemary
12 ounce
Green Beans
2 unit
Chicken Stock Concentrate
3 ounce
Sun-Dried Tomatoes
2 slice
White Bread
(Contains Wheat, Soy)
Not included in your delivery
3 teaspoon
Extra Virgin Olive Oil*
2 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 from stems and discard stems. Finely chop leaves until you have 2 tsp. Finely chop sun-dried tomatoes. Trim any tough ends from green beans.
Soak bread with stock concentrates and ¼ cup water in medium bowl. Break 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 four oval loaves and place on a lightly oiled baking sheet. Bake in oven until cooked through, 20-25 minutes.
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 by 1 inch, then bring to a boil. Reduce to a simmer and cook until potatoes are tender, about 12 minutes.
Toss green beans with a large 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.
Once tender, drain potatoes. In same pot used for potatoes, heat 2 TBSP butter, remaining garlic, and remaining chopped rosemary over medium heat. Melt and cook until fragrant, about 30 seconds. Add potatoes and ¼ cup milk (we sent more) and mash with a fork or potato masher until very smooth. Season with salt and pepper.
Divide mashed potatoes between plates. Top each with green beans and a meatloaf and serve.
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