Italian Baked Meatloaves

Name: Italian Baked Meatloaves with Olive Oil Mashed Potatoes and Roasted Zucchini
Yield: 2 servings
Cuisine: Italian
Ingredients: 12 oz Potato; 1 Zucchini; 1 Bread; 10 oz Ground Beef; 1 tbsp Tuscan Heat Spice; 1/2 tsp Oregano; 1 1/2 oz Tomato Paste; 1 unit Chicken Stock Concentrate; 1/4 cup Monterey Jack Cheese; 1/4 tsp Granulated Sugar; 2 tsp Olive Oil; 2 tbsp Butter; Salt; Black Pepper

with Olive Oil Mashed Potatoes and Roasted Zucchini

By Recipe0 System

These Tuscan-spiced meatloaves are what happens when an American classic takes a trip to Italy and returns with tons of flavor and flair. It’s paired with another Italian-inspired take on a mainstay--silky, olive oil mashed potatoes. If you’ve never had them before, you’re about to be spoiled for all other spuds. They’re light, luscious, and fragrant thanks to a drizzle of the good stuff. There’s also a side of tender, roasted zucchini for good measure. Delizioso!

Italian

Main Course

Difficulty: medium
Rating: No ratings yet

Start Cooking

Ingredients

Servings

12 oz Potato
1 Zucchini
1 Bread
10 oz Ground Beef
1 tbsp Tuscan Heat Spice
1/2 tsp Oregano
1 1/2 oz Tomato Paste
1 unit Chicken Stock Concentrate
1/4 cup Monterey Jack Cheese
1/4 tsp Granulated Sugar
2 tsp Olive Oil
2 tbsp Butter
Salt
Black Pepper

View Shopping List

Rate this recipe

Original Source

www.hellofresh.com

Instructions

6 steps

1

Adjust racks to top and middle positions and preheat oven to 450 degrees. Wash and dry all produce. Dice potatoes into ½-inch pieces. Trim and halve zucchini lengthwise, then slice crosswise into ½-inch-thick half-moons.
2

Lightly oil a baking sheet. Tear bread into small pieces. In a medium bowl, mix bread and 3 TBSP water together until they form a chunky paste. Add beef, Tuscan Heat Spice, ¾ tsp salt, and a pinch of pepper. Gently mix until combined. Shape mixture into two 1-inchtall loaves; press down to flatten slightly. Place on prepared sheet and bake on top rack until cooked through, 20-25 minutes.
3

Meanwhile, place potatoes in a medium pot with enough salted water to cover by 2 inches. Boil until tender, 15 minutes. Reserve ½ cup cooking water, then drain and return to pot. Mash over low heat with 2 TBSP butter and a splash of cooking water (start with 2 TBSP) until smooth. Stir in a drizzle of olive oil. Season with salt and pepper. Keep covered until ready to serve.
4

In a second medium bowl, combine zucchini, a drizzle of olive oil, ½ tsp oregano (save the rest for another use), salt, and pepper. Spread onto a second baking sheet. Roast on middle rack, flipping halfway through, until browned and tender, about 15 minutes.
5

In a small bowl, combine tomato paste, stock concentrate, 2 TBSP water, and ¼ tsp sugar.
6

Once meatloaves are cooked through, evenly brush with glaze. Sprinkle with cheese. Turn oven to broil (or heat to 500 degrees) and broil until cheese has melted, about 2 minutes. Divide meatloaves, zucchini, and mashed potatoes between plates.

From the same drawer

Related Recipes

Shrimp & Mushroom Penne

medium

Beef Tenderloin & Creamy Truffle Polenta

medium

Spicy White Bean & Kale Stew

medium

Turkey Spaghetti Bolognese

medium

Comments (0)

No comments yet. Be the first to comment!

Shopping List

Your list is empty

Add recipes to your shopping list to see ingredients here.