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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, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time40 minutes
Cooking difficultyEasy

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, Sesame, Soy, Gluten, Sulphites)

340 g

Green Beans, trimmed

Not included in your delivery

3 tbsp





Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories592 kcal
Fat24 g
Saturated Fat11 g
Carbohydrate61 g
Sugar9 g
Dietary Fiber7 g
Protein34 g
Cholesterol104 mg
Sodium725 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.
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!)