HelloFresh
Italian Meatloaf with Sun-Dried Tomatoes, Roasted Green Beans, and Garlic Basil Mashed Potatoes
Read more
Individual meatloaves aren’t just adorable—they’re also a major time-saver. Spiked with basil, sundried tomato, and garlic, these meatloaves have taken a decidedly Italian spin. Infusing garlic into melted butter gives mashed potatoes a silky, flavorful finish.
Tags:Nut free
Preparation Time
45 minutes
Cooking difficulty
Level 1
Ingredients
serving amount
2
4
Ingredients
serving amount
2
4

10 ounce

Ground Beef

1 ounce

Sour Cream

(ContainsMilk)

12 ounce

Russet Potatoes

2 ounce

Shallot

2 clove

Garlic

0.5 ounce

Basil

4 ounce

Green Beans

1 unit

Beef Stock Concentrate

1 slice

White Bread

(ContainsMilk,Soy,Wheat)

1.5 ounce

Sun-Dried Tomatoes

1.5 tablespoon

Butter*

(ContainsMilk)

1 teaspoon

Olive Oil*

box

Salt*

box

Pepper*

Nutrition Values/ per serving
Nutrition Values/ per serving
Energy (kJ)2778 kJ
Calories664 kcal
Fat29 g
Saturated Fat12 g
Carbohydrate63 g
Sugar16 g
Dietary Fiber7 g
Protein39 g
Sodium1114 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.
Utensils
Utensils
Cutting Board
Knife
Peeler
Bowl
Baking Sheet
Pot
Strainer
Potato Masher
InstructionsPDF
Instructions
1

Prep the ingredients: Preheat oven to 400 degrees. Halve, peel, and mince the shallot. Mince or grate the garlic. Finely chop the basil stems and leaves. Finely chop the sundried tomatoes. Peel and dice the potatoes into ½-inch cubes.

2

Mix the meatloaf: In a medium bowl, soak the bread with the beef stock concentrate and ¼ cup water. Break up the bread with your hands until a paste forms. Add the beef, sundried tomatoes, shallot, half the garlic, half the basil, and a large pinch of salt and pepper to the bowl (we used ½ teaspoon kosher salt). Mix with your hands until just combined.

3

Bake the beans and meatloaves: Toss the green beans on one side of a lightly oiled baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Form the beef mixture into two oval loaves and place on the other side of the baking sheet. Place in the oven for 15-20 minutes, until the green beans are tender and the meatloaves have cooked through.

4

Boil the potatoes: Meanwhile, place the potatoes and a large pinch of salt in a medium pot. Add enough water to cover, then bring to a boil. Reduce to a simmer and cook for about 10 minutes, until the potatoes are fork-tender. Drain.

5

Mash the potatoes: In the same pot you cooked the potatoes in, heat 1 ½ tablespoons butter and the remaining garlic over medium heat. Cook for 30 seconds, until melted and fragrant, then remove from the heat. Return the potatoes to the pot along with the sour cream and remaining basil. With a potato masher (or a fork, if you do not have one), mash the potatoes until very creamy. Taste and season with salt and pepper.

6

Finish: Plate the mashed potatoes, then top with the roasted green beans and meatloaf. Enjoy!

Recipes you'll love to cook!

Get delicious recipes with farm fresh ingredients every week!