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Italian Meatloaf

Italian Meatloaf

with Green Beans and Garlicky Potatoes

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Spiked with Italian flavors like sun-dried tomato and garlic, 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 rosemary and 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 Time35 minutes
Cooking difficultyEasy

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

20 ounce

Ground Beef

1 box



24 ounce

Russet Potato

1 unit


2 clove


¼ ounce


12 ounce

Green Beans

2 unit

Chicken Stock Concentrate

3 ounce

Sun-Dried Tomatoes

2 slice

White Bread

(ContainsWheat, Soy)

Not included in your delivery

3 teaspoon

Extra Virgin Olive Oil*

2 tablespoon




Kosher Salt



Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2761 kJ
Calories660 kcal
Fat33 g
Saturated Fat12 g
Carbohydrate57 g
Sugar15 g
Dietary Fiber10 g
Protein38 g
Cholesterol115 mg
Sodium770 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
Potato Masher
Instructionsarrow up iconarrow up icon
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Wash and dry all produce. Preheat oven to 400 degrees. Halve, peel, and mince shallot. Mince or grate garlic. Strip rosemary from stems and discard stems. Finely chop leaves until you have 2 tsp. Finely chop sun-dried tomatoes. Trim any tough ends from green beans.


Soak bread with stock concentrates and ¼ cup water in medium bowl. Break up with your hands until pasty. Add beef, sun-dried tomatoes, shallot, half the garlic, half the rosemary, and a large pinch of salt and pepper. Mix with your hands until just combined. Form into four oval loaves and place on a lightly oiled baking sheet. Bake in oven until cooked through, 20-25 minutes.


Meanwhile, peel and dice 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 tender, about 12 minutes.


Toss green beans with a large drizzle of olive oil and a pinch of salt and pepper on another baking sheet. Roast in oven until green beans are tender, about 15 minutes.


Once tender, drain potatoes. In same pot used for potatoes, heat 2 TBSP butter, remaining garlic, and remaining chopped rosemary over medium heat. Melt and cook until fragrant, about 30 seconds. Add potatoes and ¼ cup milk (we sent more) and mash with a fork or potato masher until very smooth. Season with salt and pepper.


Divide mashed potatoes between plates. Top each with green beans and a meatloaf and serve.