italian-meatloaf-w51-def7799b.pdf

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2
ITALIAN MEATLOAF
with Sun-Dried Tomatoes, Green
Beans, and Garlicky Potatoes
NUT
FREE
10
MIN
40
MIN
Level
1
INGREDIENTS:
FOR 2
PEOPLE:
FOR 4
PEOPLE:
• Shallot
• Garlic
• Rosemary
• Sun-Dried Tomatoes
1
2 Cloves
1/4 oz
11/2 oz
1
2 Cloves
1/4 oz
3 oz
2
2
20 oz
24 oz
12 oz
4 TBSP
• Sliced White Bread
(Contains: Wheat)
1
• Chicken Stock Concentrate
1
HELLO
SUN-DRIED TOMA
TO
• Ground Beef
• Russet Potatoes
• Green Beans
• Sour Cream
(Contains: Milk)
10 oz
12 oz
6 oz
2 TBSP
Adds a pop of tangy flavor
anywhere you put it
NUTRITION PER SERVING
651 cal
| Fat: 27 g | Sat. Fat: 12 g | Protein: 44 g | Carbs: 64 g | Sugar: 15 g | Sodium: 771 mg | Fiber: 9 g
START strong
No need to mash that meat:
Overworking the raw beef
mixture will give you a loaf that's tough and dense. Gently toss
the ingredients together until they're just barely combined.
That way, your meatloaf will turn out nice and tender.
• 2 Medium bowls • Baking sheet
• Peeler
• Medium pot
• Strainer
• Potato masher
• Olive oil
(1 tsp | 2 tsp)
• Butter (1 TBSP | 2 TBSP)
(Contains: Milk)
BUST OUT
1
prehea o
t ven and
prep
Wash and dry all produce.
Preheat oven to 400 degrees.
Halve, peel, and mince
shallot.
Mince
garlic.
Strip
rosemary
off stems and finely
chop 1 tsp. Finely chop
sun-
dried tomatoes.
In a medium
bowl, soak
bread
with
stock
concentrate
and
¼ cup water.
2
Break
bread
up with your
Make mea
tlo
af
hands until pasty. Add
beef,
sun-dried tomatoes, shallot,
half the garlic, half the
rosemary,
and a large pinch of
salt
and
pepper.
Mix with your
hands until just combined. Form
into two oval loaves and place
onto a lightly oiled baking sheet.
Bake until cooked through,
20-25 minutes.
3
Meanwhile, peel and dice
boil pot toes
a
potatoes
into �½-inch cubes.
Place potatoes and a large
pinch of
salt
in a medium pot.
Add enough
water
to cover,
then bring to a boil. Reduce to a
simmer and cook until potatoes
are tender, about 12 minutes.
4
With 15 minutes left to go
ro st green beans
a
on
meatloaf,
toss
green beans
in another medium bowl with a
drizzle of
olive oil
and a pinch
of
salt
and
pepper.
Spread on
baking sheet with meatloaf
and roast until green beans are
tender, about 15 minutes.
5
Drain
potatoes
once
ma
sh pot toes
a
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WK 51 CA-2
tender. In same pot, heat
1
TBSP butter,
remaining
garlic,
and remaining
rosemary
over
medium heat. Cook until melted
and fragrant, about 30 seconds.
Add
potatoes
and
sour cream
and mash with a fork or potato
masher until very smooth. Add
a splash of
water
(or milk) to
loosen, if necessary. Taste and
season with
salt
and
pepper.
6
Plate
mashed potatoes,
ser
ve
then top with
roasted green
beans
and
meatloaf.
Bada bing!
An American classic with
Italian swagger.

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