HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconTuscan Meatloaf
Tuscan Meatloaf

Tuscan Meatloaf

with Roasted Green Beans and Rosemary Mashed Potatoes

Read more

We’re not sure what we like best about this recipe: the flavorful herbs and spices in the ground meat, the fact that individual patties don’t take nearly as long as traditional meatloaf to cook, or the silky, melt-in-your-mouth mashed potatoes. We’ll let you (or your kids!) make the call.


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

4 tablespoon

Sour Cream


24 ounce

Baby Red Potatoes

2 unit


2 clove


¼ ounce


12 ounce

Green Beans

2 unit

Chicken Stock Concentrate

2 unit

White Bread

(ContainsWheat, Soy)

Not included in your delivery

2 tablespoon



4 teaspoon

Olive Oil


Kosher Salt



Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories582 kcal
Energy (kJ)2435 kJ
Fat27 g
Saturated Fat12 g
Carbohydrate48 g
Sugar8 g
Dietary Fiber7 g
Protein37 g
Cholesterol126 mg
Sodium367 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
Large Pot
Baking Sheet
Potato Masher
Instructionsarrow up iconarrow up icon
download icondownload icon

Boil the potatoes: Wash and dry all produce. Preheat the oven to 425 degrees. Place the potatoes in a large pot with a large pinch of salt and enough water to cover them. Bring to a boil and cook for about 15 minutes, until fork- tender. Drain and set aside.


Halve, peel, and mince the shallots. Mince or grate the garlic. Working one at a time, hold each rosemary sprig at one end and pull in the opposite direction, to strip the leaves. Trim the long stem end of the green beans.


In a medium bowl, soak the bread with the stock concentrates and ½ cup water. Break up the bread with your hands until a paste forms. Add the beef, shallots, half the garlic, half the rosemary, and a large pinch of salt and pepper (we used ½ teaspoon kosher salt). Mix with your hands until just combined.


Form the meatloaf mixture into four oval loaves and place on a lightly oiled baking sheet. Place in the oven for about 20 minutes, until cooked through. Toss the green beans on another baking sheet with a large drizzle of olive oil and a pinch of salt and pepper. Roast 10-12 minutes, until shriveled.


In the same pot you cooked the potatoes in, heat 2 Tablespoons butter, the remaining rosemary, and the remaining garlic over medium heat. Cook 30 seconds, until melted and fragrant. Return the potatoes to the pot along with the sour cream. Mash with a fork or potato masher until creamy. Season generously with salt and pepper.


Serve: Plate the rosemary mashed potatoes before topping with the roasted green beans and Tuscan meatloaf. Enjoy!