If you are using a screen reader and are having problems using this website, please call 1-646-846-3663 for assistance.
HelloFresh
HelloFreshOur Plans
How It Works
Our Menus
WineGifts
Italian Meatloaf

Italian Meatloaf

with Roasted Green Beans and Mashed Potatoes

Rated 3.4 / 4
Rate this recipe
Download the recipe
Read more

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.

Tags:Egg freeNut free
Allergens:WheatMilk
Preparation Time
45 minutes
Cooking difficulty
Level 1
Ingredients 
serving 4 people
Ingredients
serving 4 people

1 unit

Shallot

2 clove

Garlic

½ ounce

Basil

2 slice

White Bread

(ContainsWheat)

2 unit

Chicken Stock Concentrate

¾ cup

Milk

(ContainsMilk)

20 ounce

Ground Beef

24 ounce

Russet Potatoes

12 ounce

Green Beans

4 tablespoon

Sour Cream

(ContainsMilk)

Not included in your delivery

1 tablespoon

Olive Oil

2 tablespoon

Butter

(ContainsMilk)

Salt

Pepper

Nutrition Values/ per serving
Nutrition Values/ 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.
Utensils
Utensils
Baking Sheet
Large Bowl
Peeler
Strainer
Medium Pot
Potato Masher
InstructionsPDF
Instructions
1

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.

2

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.

3

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.

4

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.

5

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.

6

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