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Italian Meatloaf

Italian Meatloaf

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

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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, flavourful finish.


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

Preparation Time40 minutes
Cooking difficultyLevel 1

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

500 g

Ground Beef

1 tbsp

Worcestershire Sauce

56 g

Sun-Dried Tomatoes

56 g

Red Onion

20 g


14 g


2 unit

Russet Potato

1 cup

Italian Breadcrumbs

(ContainsMilk/Lait, Sesame/Sésame, Soy/Soja, Wheat/Blé, Sulphites/Sulfite)

340 g

Green Beans, trimmed

Not included in your delivery

3 tbsp





Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
Calories592 kcal
Fat24 g
Saturated Fat11 g
Carbohydrate61 g
Sugar9 g
Dietary Fiber7 g
Protein34 g
Cholesterol104 mg
Sodium725 mg
Utensilsarrow down iconarrow down icon
Baking Sheet
Instructionsarrow up iconarrow up icon
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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!)