topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Rosemary Meatloaf

Rosemary Meatloaf

with Green Beans and Mashed Potatoes

Spiked with rosemary, these mini meatloaves are what happens when an American classic takes a trip through an herb garden, emerging with tons of fragrance and flavor. Even the mashed potatoes on the side, rich with garlic, get in on the aromatic action. And because of their miniature size, these loaves cook quickly, too (not to mention that they’re super cute).

Allergens:
Wheat
Soy
Milk

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

Total Time45 minutes
Prep Time
DifficultyMedium

Ingredients

serving amount

1 unit

Shallot

2 clove

Garlic

¼ ounce

Rosemary

1 slice

White Bread

(Contains Wheat, Soy)

1 unit

Chicken Stock Concentrate

6.75 ounce

Milk

(Contains Milk)

10 ounce

Ground Beef

12 ounce

Yukon Gold Potatoes

6 ounce

Green Beans

Not included in your delivery

2 teaspoon

Olive Oil

1 tablespoon

Butter

(Contains Milk)

Salt

Pepper

sideBannerName

Nutrition Values

/ per serving
Energy (kJ)2636 kJ
Calories630 kcal
Fat32 g
Saturated Fat13 g
Carbohydrate52 g
Sugar12 g
Dietary Fiber8 g
Protein34 g
Cholesterol110 mg
Sodium380 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

Baking Sheet
Medium Bowl
Medium Pot
Strainer
Potato Masher

Instructions

Preheat and Prep
1

Wash and dry all produce. Adjust rack to middle position and preheat oven to 400 degrees. Halve and peel shallot, then mince until you have ¼ cup. Mince garlic. Strip and finely chop enough rosemary leaves from stems to give you 1 tsp. Soak bread with stock concentrate and 3 TBSP milk (we sent more) in a medium bowl.

Make Meatloaves
2

Break up soaked bread with hands until pasty. Add beef, half the chopped rosemary, half the garlic, minced shallot, salt, and pepper (we used ½ tsp kosher salt). Mix until combined. Shape into two 1-inch-tall loaves and place on a lightly oiled baking sheet. Bake in oven until cooked through, about 25 minutes (we’ll check on them after 10 minutes).

Boil Potatoes
3

Meanwhile, cut potatoes 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. Cook until potatoes are easily pierced by a knife, 8-10 minutes, then drain.

Roast Green Beans
4

Toss green beans with a drizzle of olive oil and a pinch of salt and pepper in another medium bowl. Once meatloaves have roasted 10 minutes, add green beans to same sheet and continue baking until green beans are tender and meatloaves are done, about 15 minutes.

Mash Potatoes
5

In pot used for potatoes, heat 1 TBSP butter, remaining chopped rosemary, and remaining garlic over low heat. Once garlic is fragrant, about 30 seconds later, remove pot from heat and add potatoes and ⅓ cup milk (you’ll have some left over). Mash with a potato masher or fork until smooth. Season generously with salt and pepper. TIP: Add more milk, if needed, to give potatoes a creamy consistency.

Plate and Serve
6

Divide mashed potatoes between plates. Top with green beans and meatloaves and serve. TIP: You can use the leftover rosemary sprigs as a decorative garnish.