Italian Meatloaves
with Green Beans and Mashed Potatoes
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.
Ingredients
1 unit
Shallot
2 clove
Garlic
¼ ounce
Thyme
1 slice
White Bread
(Contains Wheat, Soy)
1 unit
Beef Stock Concentrate
6.75 ounce
Milk
(Contains Milk)
10 ounce
Ground Beef
12 ounce
Yukon Gold Potatoes
6 ounce
Green Beans
2 tablespoon
Sour Cream
(Contains Milk)
Not included in your delivery
1 teaspoon
Olive Oil
1 tablespoon
Butter
(Contains Milk)
1 teaspoon
Vegetable Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
Adjust rack to middle position and preheat oven to 400 degrees. Wash and dry all produce. Halve, peel, and mince shallot. Mince garlic. Strip thyme leaves from stems; finely chop leaves until you have 2 tsp (3 tsp for 4 servings). In a medium bowl, soak bread with stock concentrate and 3 TBSP milk (½ cup for 4). Break up with your hands until pasty.
Add beef, shallot, chopped thyme, half the garlic, salt (we used ½ tsp; use 1 tsp for 4 servings), and pepper to bowl with bread mixture. Mix to combine, then form into two 1-inch-tall loaves (four loaves for 4); place on a lightly oiled baking sheet. Bake until browned and cooked through, 20-25 minutes (we’ll add more to the sheet after 10 minutes).
Meanwhile, dice potatoes into ½-inch pieces. Place in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until potatoes are very tender, 15-20 minutes. Drain and set aside.
In a second medium bowl, toss green beans with a drizzle of olive oil and a pinch of salt and pepper. Once meatloaves have roasted 10 minutes, remove from oven and add green beans to same sheet. Continue baking until green beans are tender and meatloaves are cooked through, 10-15 minutes more.
Heat 1 TBSP butter (2 TBSP for 4 servings) and remaining garlic in pot used for potatoes over low heat. Cook until garlic is fragrant, about 30 seconds, then remove from heat. Add drained potatoes, sour cream, and ¼ cup milk (you’ll have some left over). Mash until smooth, then season generously with salt and pepper. TIP: Add more milk, as needed, until potatoes reach a creamy consistency.
Divide potatoes, green beans, and meatloaves between plates. Serve.
