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Italian Baked Meatloaves
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Italian Baked Meatloaves

Italian Baked Meatloaves

with Olive Oil Mashed Potatoes and Roasted Zucchini

These Tuscan-spiced meatloaves are what happens when an American classic takes a trip to Italy and returns with tons of flavor and flair. It’s paired with another Italian-inspired take on a mainstay--silky, olive oil mashed potatoes. If you’ve never had them before, you’re about to be spoiled for all other spuds. They’re light, luscious, and fragrant thanks to a drizzle of the good stuff. There’s also a side of tender, roasted zucchini for good measure. Delizioso!


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

Total Time35 minutes


serving amount

12 ounce

Yukon Gold Potatoes

1 unit


1 unit

White Bread

(Contains Wheat, Soy)

10 ounce

Ground Beef

1 tablespoon

Tuscan Heat Spice

½ teaspoon

Dried Oregano

1.5 ounce

Tomato Paste

1 unit

Chicken Stock Concentrate

¼ cup

Monterey Jack Cheese

(Contains Milk)

Not included in your delivery

¼ teaspoon


2 teaspoon

Olive Oil

2 tablespoon


(Contains Milk)




Nutrition Values

/ per serving
Energy (kJ)3138 kJ
Calories750 kcal
Fat46 g
Saturated Fat20 g
Carbohydrate49 g
Sugar11 g
Dietary Fiber8 g
Protein35 g
Cholesterol140 mg
Sodium970 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.


Baking Sheet
Medium Bowl
Medium Pot
Potato Masher
Small Bowl



Adjust racks to top and middle positions and preheat oven to 450 degrees. Wash and dry all produce. Dice potatoes into ½-inch pieces. Trim and halve zucchini lengthwise, then slice crosswise into ½-inch-thick half-moons.

Bake Meatloaves

Lightly oil a baking sheet. Tear bread into small pieces. In a medium bowl, mix bread and 3 TBSP water together until they form a chunky paste. Add beef, Tuscan Heat Spice, ¾ tsp salt, and a pinch of pepper. Gently mix until combined. Shape mixture into two 1-inchtall loaves; press down to flatten slightly. Place on prepared sheet and bake on top rack until cooked through, 20-25 minutes.

Make Mashed Potatoes

Meanwhile, place potatoes in a medium pot with enough salted water to cover by 2 inches. Boil until tender, 15 minutes. Reserve ½ cup cooking water, then drain and return to pot. Mash over low heat with 2 TBSP butter and a splash of cooking water (start with 2 TBSP) until smooth. Stir in a drizzle of olive oil. Season with salt and pepper. Keep covered until ready to serve.

Roast Zucchini

In a second medium bowl, combine zucchini, a drizzle of olive oil, ½ tsp oregano (save the rest for another use), salt, and pepper. Spread onto a second baking sheet. Roast on middle rack, flipping halfway through, until browned and tender, about 15 minutes.

Make Glaze

In a small bowl, combine tomato paste, stock concentrate, 2 TBSP water, and ¼ tsp sugar.

Broil and Serve

Once meatloaves are cooked through, evenly brush with glaze. Sprinkle with cheese. Turn oven to broil (or heat to 500 degrees) and broil until cheese has melted, about 2 minutes. Divide meatloaves, zucchini, and mashed potatoes between plates.