Italian Meatloaf
with Sun-Dried Tomatoes, Roasted Green Beans and Garlic-Basil Mashed Potatoes
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, flavourful finish.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
500 g
Ground Beef
1 tbsp
Worcestershire Sauce
56 g
Sun-Dried Tomatoes
56 g
Red Onion
20 g
Garlic
14 g
Basil
2 unit
Russet Potato
1 cup
Italian Breadcrumbs
(Contains Milk, Sesame, Soy, Gluten, Sulphites)
340 g
Green Beans, trimmed
Not included in your delivery
3 tbsp
Butter*
(Contains Milk)
unit
Oil*
Nutrition Values
Utensils
Instructions
Preheat the oven to 400°F. (To bake the meatloaf.) Start prepping when the oven comes up to temperature!.
Prep: Wash and dry all produce. Mince or grate the garlic. Finely chop the basil leaves. Finely chop 1/2 cup sun-dried tomatoes.
Mix the meatloaf: In a large bowl, combine the beef, sun-dried tomatoes, onion, Worcestershire, breadcrumbs, half the garlic, half the basil and a large pinch of salt and pepper. Mix with your hands until just combined.
Prep and bake the meatloaves: Divide the beef mixture into 8 equal portions and form each into a mini oval loaf. Arrange on a parchment-lined baking sheet. Bake in the centre of the oven until the meatloaves have cooked through, 18-20 min (TIP: Inserting a thermometer into cooked meat should display an internal temperature of 160°F.)
Boil the potatoes: Meanwhile, peel and dice the potatoes into ½-inch cubes. Combine the potatoes in medium pot with enough salted water to cover. Bring to a boil over high heat, until potatoes are fork-tender, 10-12 min. Drain into a strainer.
Bake the beans: Toss the green beans on another baking sheet with a drizzle of oil. Roast in the centre of oven until just tender and golden, 10-12 min.
Make the garlic-mashed potatoes: Remove the empty pot from the heat. Add the butter and remaining garlic and let it warm up in the leftover heat of the pot, 1-2 min. Return the potatoes to the pot. Using a potato masher or a fork, mash the potatoes smooth. Season with salt and pepper. Sprinkle with remaining basil.
Finish and serve: Serve the meatloaf alongside the mashed potatoes and the roasted green beans. Enjoy! (If you have any ketchup on hand, serve it as a dipping sauce!)
