Meatloaf and Mash
with Ketchup Glaze, Gravy, and Green Beans
- Wheat
- Soy
- Milk
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.
Ingredients
2 unit
White Bread
(Contains: Wheat, Soy)
1 cup
Milk
(Contains: Milk)
20 ounce
Ground Beef
2 tablespoon
Meatloaf Spice Blend
2 tablespoon
Ketchup
32 ounce
Yukon Gold Potatoes
1 unit
Shallot
¼ ounce
Chives
12 ounce
Green Beans
2 unit
Chicken Stock Concentrate
Not included in your delivery
1 tablespoon
Vegetable Oil
2 tablespoon
Butter
(Contains: Milk)
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
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.
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.
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.
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.
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.
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.
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