Meatloaf and Mash
with Ketchup Glaze, Gravy, and Green Beans
These meatloaves have got it. By it, we mean that timeless, classic quality that makes this dish as likely to please picky eaters as those with sophisticated tastes. That’s because it’s built around four no-fail, super-satisfying elements: tender ground beef loaves, creamy mashed potatoes, roasted green beans, and a rich gravy. It might just be our biggest crowd-pleaser yet.
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
2 unit
White Bread
(Contains Wheat, Soy)
1 cup
Milk
(Contains Milk)
20 ounce
Ground Beef
2 tablespoon
Meatloaf Spice Blend
2 tablespoon
Ketchup
32 ounce
Yukon Gold Potatoes
1 unit
Shallot
¼ ounce
Chives
12 ounce
Green Beans
2 unit
Chicken Stock Concentrate
Not included in your delivery
1 tablespoon
Vegetable Oil
2 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Preheat oven to 450 degrees. Place bread in a large bowl with ⅓ cup milk (we sent more). Break up with your hands until pasty. Add beef, meatloaf spice, salt (we used 1 tsp kosher salt), and a big pinch of pepper. Mix with hands until just combined. Shape mixture into four 1-inch-thick loaves.
Place meatloaves on a baking sheet. Brush a layer of ketchup onto each. Bake in oven until no longer pink in center, about 25 minutes.
Cut potatoes into ¾-inch cubes. Place in a medium pot with a large pinch of salt and enough water to cover by 2 inches. Bring to a boil and cook until easily pierced by a knife, 12-15 minutes. Drain and return to pot.
Meanwhile, halve, peel, and finely chop shallot. Finely chop chives. Toss green beans, a large drizzle of oil, and a pinch of salt and pepper on another baking sheet. Roast in oven until tender, 10-12 minutes.
Heat a drizzle of oil in a small pot over medium heat. Add shallot and cook, tossing, until softened, about 3 minutes. Stir in stock concentrates and ¾ cup water and bring to a simmer. Let bubble until slightly thickened and saucy, 3-4 minutes. Season with pepper.
Meanwhile, add half the chives, ⅔ cup milk (you’ll have some left over), and 2 TBSP butter to pot with potatoes. Mash until smooth. Season with salt and pepper. Divide between plates, then top with green beans and a meatloaf. Drizzle with gravy and garnish with remaining chives.
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