Meatloaf and Mash
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Meatloaf and Mash

Meatloaf and Mash

with Ketchup Glaze, Gravy, and Green Beans

These meatloaves have got it. By it, we mean that timeless, classic quality that makes this dish as likely to please picky eaters as those with sophisticated tastes. That’s because it’s built around four no-fail, super-satisfying elements: tender ground beef loaves, creamy mashed potatoes, roasted green beans, and a rich gravy. It might just be our biggest crowd-pleaser yet.


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

Total Time35 minutes
Prep Time


/ serving 4 people

2 unit

White Bread

(Contains Wheat, Soy)

1 cup


(Contains Milk)

20 ounce

Ground Beef

2 tablespoon

Meatloaf Spice Blend

2 tablespoon


32 ounce

Yukon Gold Potatoes

1 unit


¼ ounce


12 ounce

Green Beans

2 unit

Chicken Stock Concentrate

Not included in your delivery

1 tablespoon

Vegetable Oil

2 tablespoon


(Contains Milk)




Nutrition Values

/ per serving
Energy (kJ)2678 kJ
Calories640 kcal
Fat30 g
Saturated Fat13 g
Carbohydrate61 g
Sugar12 g
Dietary Fiber9 g
Protein34 g
Cholesterol105 mg
Sodium460 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.


Large Bowl
Baking Sheet
Medium Pot
Small pot


Shape Meatloaves

Wash and dry all produce. Preheat oven to 450 degrees. Place bread in a large bowl with ⅓ cup milk (we sent more). Break up with your hands until pasty. Add beef, meatloaf spice, salt (we used 1 tsp kosher salt), and a big pinch of pepper. Mix with hands until just combined. Shape mixture into four 1-inch-thick loaves.

Bake Meatloaves

Place meatloaves on a baking sheet. Brush a layer of ketchup onto each. Bake in oven until no longer pink in center, about 25 minutes.

Boil Potatoes

Cut potatoes into ¾-inch cubes. Place in a medium pot with a large pinch of salt and enough water to cover by 2 inches. Bring to a boil and cook until easily pierced by a knife, 12-15 minutes. Drain and return to pot.

Prep and Roast Green Beans

Meanwhile, halve, peel, and finely chop shallot. Finely chop chives. Toss green beans, a large drizzle of oil, and a pinch of salt and pepper on another baking sheet. Roast in oven until tender, 10-12 minutes.

Make Gravy

Heat a drizzle of oil in a small pot over medium heat. Add shallot and cook, tossing, until softened, about 3 minutes. Stir in stock concentrates and ¾ cup water and bring to a simmer. Let bubble until slightly thickened and saucy, 3-4 minutes. Season with pepper.

Plate and Serve

Meanwhile, add half the chives, ⅔ cup milk (you’ll have some left over), and 2 TBSP butter to pot with potatoes. Mash until smooth. Season with salt and pepper. Divide between plates, then top with green beans and a meatloaf. Drizzle with gravy and garnish with remaining chives.