Italian Meatloaves

Italian Meatloaves

with 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.

Tags:Family friendly

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

Total Time40 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit


2 clove


¼ ounce


1 slice

White Bread

(ContainsWheat, Soy)

1 unit

Beef Stock Concentrate

6.75 ounce



10 ounce

Ground Beef

12 ounce

Yukon Gold Potatoes

6 ounce

Green Beans

2 tablespoon

Sour Cream


Not included in your delivery

1 teaspoon

Olive Oil

1 tablespoon



1 teaspoon

Vegetable Oil



Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2845 kJ
Calories680 kcal
Fat37 g
Saturated Fat16 g
Carbohydrate49 g
Sugar11 g
Dietary Fiber7 g
Protein35 g
Cholesterol120 mg
Sodium970 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
Medium Bowl
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 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.