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Italian Meatloaf with Sun-Dried Tomatoes, Roasted Green Beans, and Garlic Basil Mashed Potatoes

Italian Meatloaf with Sun-Dried Tomatoes, Roasted Green Beans, and Garlic Basil Mashed Potatoes

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Rated 3.4 / 4out of 4636 ratings
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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.

Allergens:MilkWheat

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

Preparation Time45 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

10 ounce

Ground Beef

1 ounce

Sour Cream

(ContainsMilk)

12 ounce

Russet Potatoes

2 ounce

Shallot

2 clove

Garlic

½ ounce

Basil

4 ounce

Green Beans

1 unit

Beef Stock Concentrate

1 slice

White Bread

(ContainsWheat)

1.5 ounce

Sun-Dried Tomatoes

Not included in your delivery

1.5 tablespoon

Butter

(ContainsMilk)

1 teaspoon

Olive Oil

box

Salt

box

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2778.176 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
Utensilsarrow down iconarrow down icon
Cutting Board
Knife
Peeler
Bowl
Baking Sheet
Pot
Strainer
Potato Masher
Instructionsarrow up iconarrow up icon
download icondownload icon
chop veggies
chop veggies
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.

make mix
make mix
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.

bake beans and meat
bake beans and meat
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.

mash potatoes
mash potatoes
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!