Rosemary Meatloaf
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Rosemary Meatloaf

Rosemary Meatloaf

with Green Beans and Mashed Potatoes

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 are quick-cooking too (not to mention super-cute).


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

Total Time40 minutes
Prep Time


serving amount

1 unit


2 clove


¼ ounce


1 slice

White Bread

(Contains Wheat, Soy)

1 unit

Chicken Stock Concentrate

6.75 ounce


(Contains Milk)

10 ounce

Ground Beef

12 ounce

Yukon Gold Potatoes

6 ounce

Green Beans

Not included in your delivery

2 teaspoon

Olive Oil

1 tablespoon


(Contains Milk)




Nutrition Values

/ per serving
Energy (kJ)2761 kJ
Calories660 kcal
Fat35 g
Saturated Fat15 g
Carbohydrate52 g
Sugar12 g
Dietary Fiber8 g
Protein34 g
Cholesterol115 mg
Sodium430 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.


Baking Sheet
Medium Bowl
Medium Pot
Potato Masher


Preheat and Prep

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

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

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

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

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 with plenty of salt and pepper. TIP: Add more milk, if needed, to give potatoes a creamy consistency.

Plate and Serve

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.