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American Recipes
Rosemary Meatloaf

Rosemary Meatloaf

with Green Beans and Mashed Potatoes

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Rated 3.4 / 4out of 3382 ratings
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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:WheatMilk

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

Preparation Time45 minutes
Cooking difficultyLevel 2
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

Shallot

2 clove

Garlic

¼ ounce

Rosemary

1 slice

White Bread

(ContainsWheat)

1 unit

Chicken Stock Concentrate

6.75 ounce

Milk

(ContainsMilk)

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

(ContainsMilk)

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ 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
Utensilsarrow down iconarrow down icon
Baking Sheet
Medium Bowl
Medium Pot
Strainer
Potato Masher
Instructionsarrow up iconarrow up icon
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Preheat and Prep
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
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
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
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
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
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.