Italian Meatloaf with Sun-dried Tomatoes and Green Beans

This was another Hello Fresh recipe that I enjoyed and it was easy and quick to put together. The recipe also included mash potatoes but you can prepare them however you like. My husband and I enjoyed it, even though I don’t usually like meatloaf. I think the sun-dried tomatoes made it taste different enough that I liked it.

I don’t think there is an online version of the recipe so I’ve pasted it below for convenience. This recipe is meant for 2 people, but you can adjust it for the size of your family.

Ingredients

  • 1 shallot, minced
  • 1 clove garlic, minced
  • 1/2 tsp rosemary, finely chopped
  • 1 1/2 oz sun-dried tomatoes, finely chopped
  • 1 slice of white bread
  • 1/4 cup chicken stock
  • 8-10 oz ground beef
  • 6 oz green beans
  • olive oil
  • salt and pepper

Instructions

  1. In a medium bowl, soak break in chicken stock, then break up the bread with your hands.
  2. Add beef, sun-dried tomatoes, shallot, garlic, rosemary and a large pinch of salt and pepper to the bowl. Mix with hands until combined.
  3. Form two oval loaves from the meat and place onto a lightly oiled baking sheet. Bake for 20-25 minutes, until cooked through.
  4. Mix a drizzle of olive oil, salt and pepper with the green beans.
  5. With 15 minutes left of cooking, add the green beans to the baking sheet around the meatloaves.

Balsamic-Fig Chicken with Sweet Potatoes

My sister sent me a coupon for a free week of Hello Fresh, and since I had decent success with Blue Apron, I decided to try it out. In general, I think Hello Fresh meals were quicker and easier to put together, but Blue Apron meals felt more interesting and more “gourmet”. Blue Apron had more recipes I would’ve never attempted on my own, while Hello Fresh had recipes that were very accessible and closer to my everyday set of recipes.

This recipe was our favorite from the week. I don’t think there’s an online version so I’ve just written the recipe below for convenience. This recipe is specifically for 2 people, so adjust for your family size. The recipe also included an arugula salad but it was “meh” so I’m leaving it out.

Ingredients

  • 1 large sweet potato, diced into 1/2 inch cubes
  • 1 shallot, minced
  • 1 tsp fresh rosemary, finely chopped
  • 2 skinless chicken breasts
  • 2 tsbp balsamic vinegar
  • 1 tbsp fig jam
  • 1/2 cup chicken stock
  • 1 tbsp butter
  • olive oil
  • salt and pepper

Instructions

  1. Preheat oven to 425 degrees F.
  2. Toss diced sweet potatoes with a drizzle of olive oil and a pinch of salt and pepper.
  3. Put sweet potatoes on a baking sheet and roast until golden brown, about 20-25 minutes.
  4. Heat a drizzle of olive oil in a large pan over medium-high heat.
  5. Season chicken breasts on all sides with salt and pepper.
  6. Cook chicken in pan, about 5 minutes per side, until center is no longer pink.
  7. Remove chicken from pan to rest.
  8. To the same pan, add shallot, rosemary and olive oil over medium heat. Cook until softens, about 2-3 minutes.
  9. Stir in balsamic vinegar and fig fam and simmer for about 1 minute.
  10. Add chicken stock and simmer until thickened, about 3 minutes.
  11. Remove pan from heat and swirl in the butter until melted. Season with salt and pepper to taste.
  12. Serve chicken with sauce drizzled on top and sweet potatoes on the side.