Italian Meatloaf
with Sun-Dried Tomatoes, Green Beans, and Garlicky Potatoes
You could think of this recipe as what happens when an American classic spends a semester abroad in Italy. Featuring adorable, quick-cooking mini-meatloaves spiked with sun-dried tomatoes and garlic, it’s a familiar dish with Mediterranean flair. These loaves haven’t forgotten their roots though: we're sticking with tradition and serving these loaves with the requisite green beans and mashed potatoes.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
10 ounce
Ground Beef
2 tablespoon
Sour Cream
(Contains Milk)
12 ounce
Russet Potato
1 unit
Shallot
2 clove
Garlic
¼ ounce
Rosemary
6 ounce
Green Beans
1 unit
Chicken Stock Concentrate
1.5 ounce
Sun-Dried Tomatoes
1 slice
White Bread
(Contains Wheat, Soy)
Not included in your delivery
unit
Salt
unit
Pepper
1 teaspoon
Olive Oil
1 tablespoon
Butter
(Contains Milk)
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Preheat oven to 400 degrees. Halve, peel, and mince shallot. Mince garlic. Strip rosemary off stems and finely chop 1 tsp. Finely chop sundried tomatoes. In a medium bowl, soak bread with stock concentrate and ¼ cup water.
Break bread up with your hands until pasty. Add beef, sun-dried tomatoes, shallot, half the garlic, half the rosemary, and a large pinch of salt and pepper. Mix with your hands until just combined. Form into two oval loaves and place onto a lightly oiled baking sheet. Bake until cooked through, 20-25 minutes.
Meanwhile, peel and dice potatoes into ½-inch cubes. Place 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 until potatoes are tender, about 12 minutes.
With 15 minutes left to go on meatloaf, toss green beans in a medium bowl with a drizzle of olive oil and a pinch of salt and pepper. Spread on baking sheet with meatloaf and roast until green beans are tender, about 15 minutes.
Drain potatoes once tender. In same pot, heat 1 TBSP butter, remaining garlic, and remaining rosemary over medium heat. Cook until melted and fragrant, about 30 seconds. Add potatoes and sour cream and mash with a fork or potato masher until very smooth. Add a splash of water (or milk) to loosen, if necessary. Taste and season with salt and pepper.
Plate mashed potatoes, then top with roasted green beans and meatloaf.
