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Italian Meatloaf

Italian Meatloaf

with Roasted Green Beans and Mashed Potatoes

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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 eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time45 minutes
Cooking difficultyEasy

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

2 unit


2 clove


½ ounce


2 slice

White Bread

(ContainsWheat, Soy)

2 unit

Chicken Stock Concentrate

6.75 ounce



20 ounce

Ground Beef

24 ounce

Yukon Gold Potatoes

12 ounce

Green Beans

4 tablespoon

Sour Cream


Not included in your delivery

2 teaspoon

Olive Oil

2 tablespoon



1 teaspoon

Vegetable Oil

Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2887 kJ
Calories690 kcal
Fat37 g
Saturated Fat15 g
Carbohydrate54 g
Sugar11 g
Dietary Fiber8 g
Protein34 g
Cholesterol125 mg
Sodium550 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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Adjust rack to middle position and preheat oven to 400 degrees. Wash and dry all produce. Halve, peel, and mince shallots. Mince or grate garlic. Pick basil leaves from stems; discard stems. Finely chop leaves. In a large bowl, soak bread with stock concentrates and ½ cup milk (we’ll use more of the milk later).


Break up soaked bread with hands until pasty. Add beef, shallots, half the basil, half the garlic, and a large pinch of salt and pepper. Mix until just combined. Shape into four 1-inchtall loaves and place on a lightly oiled baking sheet. Bake in oven until cooked through, 20-25 minutes.


Meanwhile, cut potatoes 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.


Toss green beans with a large drizzle of olive oil and a pinch of salt and pepper on a second baking sheet. Roast in oven until 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.


In pot used for potatoes, heat 2 TBSP butter and remaining garlic over low heat. Melt and cook until fragrant, about 30 seconds. Add potatoes, sour cream, and ¼ cup milk (you’ll have some 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.


Divide mashed potatoes, green beans, and meatloaves between plates. Sprinkle meatloaves with remaining basil and serve.