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American Recipes
Italian Meatloaf

Italian Meatloaf

with Roasted Green Beans and Mashed Potatoes

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Rated 3.4 / 4out of 924 ratings
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Spiked with aromatic basil, these mini meatloaves are what happens when an American classic spends a semester abroad in Rome. Their piccolo size doesn’t just make them adorable; it allows them to cook quickly, too. Even the mashed potatoes on the side, fragrant with garlic, sneak in a little European flair.


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

Preparation Time45 minutes
Cooking difficultyLevel 1

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

1 unit


2 clove


½ ounce


2 slice

White Bread


2 unit

Chicken Stock Concentrate

¾ cup



20 ounce

Ground Beef

24 ounce

Russet Potatoes

12 ounce

Green Beans

4 tablespoon

Sour Cream


Not included in your delivery

1 tablespoon

Olive Oil

2 tablespoon





Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2636 kJ
Calories630 kcal
Fat32 g
Saturated Fat14 g
Carbohydrate52 g
Sugar9 g
Dietary Fiber5 g
Protein34 g
Cholesterol115 mg
Sodium360 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
Large Bowl
Medium Pot
Potato Masher
Instructionsarrow up iconarrow up icon
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Preheat and Prep
Preheat and Prep

Wash and dry all produce. Adjust rack to middle position and preheat oven to 400 degrees. Halve, peel, and mince shallot. Mince or grate garlic. Pick basil leaves from stems; discard stems. Finely chop leaves.

Make Meatloaves
Make Meatloaves

Soak bread with stock concentrates and ½ cup milk in a large bowl (we’ll use more of the milk later). Break up with hands until pasty. Add beef, shallot, basil, half the garlic, and a large pinch of salt and pepper. Mix until just combined. Form into four 1-inch thick loaves. Place on a lightly oiled baking sheet. Bake in oven until cooked through, 20-25 minutes.

Boil Potatoes
Boil Potatoes

Meanwhile, peel potatoes, then cut into ½-inch cubes. Place potatoes and a large pinch of salt in a medium pot. Add enough water to cover by 1 inch, then bring to a boil. Reduce to a simmer and cook until potatoes are easily pierced by a knife, about 12 minutes. Drain.

Roast Green Beans
Roast Green Beans

Toss green beans with a large drizzle of olive oil and a pinch of salt and pepper on another baking sheet. Roast in oven until green beans are tender, about 15 minutes. TIP: If there’s room on the sheet with the meatloaves, you can add the green beans to the same sheet 15 minutes before the loaves are done baking.

Mash Potatoes
Mash Potatoes

Heat 2 TBSP butter and remaining garlic in pot used for potatoes. Melt and cook until fragrant, about 30 seconds. Add potatoes, sour cream, and ¼ cup milk (you’ll have a little milk left over). Mash with a potato masher or fork until smooth. Season with salt and pepper. TIP: Add more milk if needed to give potatoes a creamy consistency.

Plate and Serve
Plate and Serve

Divide mashed potatoes between plates. Top with meatloaves and serve with green beans to the side.