Mini Italian Meatloaves with Roasted Potatoes

Scroll down to content
Mini Italian Meatloaves with Roasted Potatoes 


This is a Hello Fresh recipe, which was so easy to make.  I altered their recipe slightly to serve with roasted potatoes and sauteed vegetables.  I like this variation for two reasons: (1) The sun-dried tomatoes add a different flavor, and (2) making the meatloaf smaller lessens the cooking time (which makes so much sense for a week day dinner!) 


1 pound ground beef
1 shallot, minced
1 garlic, minced
1 stem basil, chopped
6 sundried tomatoes, chopped
1 slice of bread, soaked in a little bit of beef stock (or water), broken up
2 potatoes, cubed
salt and pepper
Vegetable of your choice to saute. 


Preheat the oven to 400 degrees. In a medium bowl, soak the bread with the beef stock concentrate and ¼ cup water. Break up the bread with your hands until a paste forms. 

Add the ground beef, sundried tomatoes, shallot, half the garlic, half the basil, and a large pinch of salt and pepper to the bowl. Mix with your hands until just combined.  

On baking sheet, put loaves and chopped potatoes. Toss potatoes with olive oil and salt and pepper. 

Form the beef mixture into small loaves. Bake for 15-20 minutes, until the meatloaf is cooked through. 

While meatloaves and potatoes bake, saute veggies of your choice.

Serve warm. 

Original Recipe:

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: