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Italian Meatloaf

Italian Meatloaf

with Sundried Tomatoes, Roasted Green Beans, and Garlic-Basil Mashed Potatoes

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Individual meatloaves aren’t just adorable—they’re also a major time-saver. Spiked with basil, sundried tomato, and garlic, these meatloaves have taken a deliciously Italian spin. Infusing garlic into melted butter gives mashed potatoes a silky, intensely-flavored finish.


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

Total Time30 minutes
Cooking difficultyEasy

serving 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

10 ounce

Ground Beef

4 ounce

Green Beans

12 ounce

Russet Potato

1 unit


2 clove


½ ounce

Sun-Dried Tomatoes

½ ounce


1 unit

Veggie Stock Concentrate

2 tablespoon

Sour Cream


1 slice

White Bread

(ContainsWheat, Soy)

Not included in your delivery

½ tablespoon



1 teaspoon

Olive Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories652 kcal
Energy (kJ)2728 kJ
Fat29 g
Saturated Fat0 g
Carbohydrate49 g
Sugar0 g
Dietary Fiber7 g
Protein40 g
Sodium1124 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.
Utensilsarrow down iconarrow down icon
Baking Sheet
Instructionsarrow up iconarrow up icon
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Preheat the oven to 400 degrees. Halve, peel, and mince the shallot. Mince or grate the garlic. Finely chop the basil stems and leaves. Finely chop the sundried tomatoes, reserving some for garnish. Peel and dice the potatoes into ½-inch cubes.


In a medium bowl, soak the bread with the beef stock concentrate and ¼ cup water. Break up the bread with your hands until a paste forms. Add the ground beef, sundried tomatoes, shallot, half the garlic, half the basil, and a large pinch of salt and pepper to the bowl. Mix with your hands until just combined.


Toss the green beans on one side of a lightly oiled baking sheet with 1 teaspoon olive oil and a pinch of salt and pepper. Form the beef mixture into two oval loaves and place them on the other side of the baking sheet. Bake in the oven for 15-18 minutes, until the green beans are tender and the meatloaves have cooked through.


Meanwhile, place the potatoes and a large pinch of salt in a medium pot. Add enough water to cover then bring to a boil. Reduce to a simmer and cook for about 10 minutes, until potatoes are fork-tender. Drain.


In the same pot you cooked the potatoes in, heat 1 ½ tablespoons butter and the remaining garlic over medium heat. Cook for 30 seconds, until melted and fragrant, then remove from the heat. Return the potatoes to the pot along with the sour cream and the remaining basil. With a potato masher (or a fork, if you do not have one), mash the potatoes until very creamy. Taste and season with salt and pepper.


Plate the mashed potatoes, then top with the roasted green beans and meatloaf. Garnish with the reserved sundried tomatoes and enjoy!