Italian Baked Meatloaves
with Olive Oil Mashed Potatoes and Roasted Zucchini
- Wheat
- Soy
- Milk
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!
12 ounce
Yukon Gold Potatoes
1 unit
Zucchini
1 unit
White Bread
()
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
()
¼ teaspoon
Sugar
2 teaspoon
Olive Oil
2 tablespoon
Butter
()
Salt
Pepper
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.
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.
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.
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.
In a small bowl, combine tomato paste, stock concentrate, 2 TBSP water, and ¼ tsp sugar.
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.
