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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:Calorie Smart

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

Total Time40 minutes
Prep Time10 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit


1 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 teaspoon

Vegetable Oil

Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories640 kcal
Fat32 g
Saturated Fat12 g
Carbohydrate55 g
Sugar11 g
Dietary Fiber8 g
Protein34 g
Cholesterol110 mg
Sodium990 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
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. Peel and mince garlic. Strip thyme leaves from stems; finely chop leaves until you have 1½ tsp (2 tsp for 4 servings). • In a medium bowl, soak bread with stock concentrate and 3 TBSP milk (½ cup for 4). (You’ll use more milk later.) Break mixture up with your hands until pasty.


• Add beef*, shallot, chopped thyme, garlic, salt (we used ½ tsp), and pepper to bowl with bread mixture. (Use 1 tsp salt for 4 servings.) Mix to combine, then form into two 1-inch-tall loaves (four loaves for 4). Place on a lightly oiled baking sheet. • Bake on middle rack until browned and cooked through, 20-25 minutes total (you’ll add more to the sheet after 10 minutes).


• While meatloaves bake, 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 return potatoes to pot; set aside.


• While potatoes cook, in a second medium bowl, toss green beans with a drizzle of olive oil and a pinch of salt and pepper. • Once meatloaves have baked 10 minutes, remove from oven and carefully add green beans to same sheet. • Return to middle rack until green beans are tender and meatloaves are cooked through, 10-15 minutes more.


• Mash drained potatoes with sour cream and ¼ cup remaining milk (be sure to measure) until smooth. Season generously with salt and pepper. TIP: If needed, add more milk a splash at a time until potatoes are creamy. For extra-rich mashed potatoes, add 1 TBSP butter (2 TBSP for 4 servings).


• Divide potatoes, green beans, and meatloaves between plates. Serve.