Tuscan-Spiced Meatloaves with Olive Oil Mashed Potatoes and Roasted Zucchini

These Tuscan-spiced meatloaves are what happens when an American classic takes a trip to Italy and returns with tons of flavor and flair. Paired with silky olive oil mashed potatoes, this dish will spoil you for all other spuds. The potatoes are light, luscious and fragrant thanks to a drizzle of the good stuff.

Alongside, tender roasted zucchini adds a fresh, healthy touch. This meal is simple, convenient and delicious-perfect for a weeknight dinner that feels special.

Log in to save recipes and build weekly shopping lists.

Ingredients

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

1 unit White BreadView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

1 tablespoon Tuscan Heat SpiceView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon Dried OreganoView ingredient guideLike ingredientDislike ingredient

1.5 ounce Tomato PasteView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

0.25 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust racks to top and middle positions and preheat oven to 450°F. 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 tablespoons water together until they form a chunky paste. Add beef, Tuscan Heat Spice, ¾ teaspoon salt and a pinch of pepper. Gently mix until combined. Shape mixture into two 1-inch-tall 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, about 15 minutes. Reserve ½ cup cooking water, then drain and return to pot. Mash over low heat with 2 tablespoons butter and a splash of cooking water (start with 2 tablespoons) 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 teaspoon 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 tablespoons water and ¼ teaspoon sugar.
6. Once meatloaves are cooked through, evenly brush with glaze. Sprinkle with cheese. Turn oven to broil (or heat to 500°F) and broil until cheese has melted, about 2 minutes. Divide meatloaves, zucchini and mashed potatoes between plates.

Recipe Tips

FAQ

Can I use a different type of potato?

Yes, you can substitute Yukon Gold potatoes with Russet or red potatoes, but the texture may vary slightly.

What can I use instead of Tuscan Heat Spice?

You can make a substitute by combining 1 teaspoon each of dried basil, oregano and rosemary, plus a pinch of red pepper flakes.

Can I make this recipe ahead of time?

You can prepare the meatloaves and refrigerate them unbaked for up to 24 hours. Bake as directed, adding a few extra minutes if needed.