Basil and Garlic Mini Meatloaves with Creamy Mashed Potatoes and Roasted Green Beans

These mini meatloaves bring together the best of Italian and American comfort food. Infused with aromatic basil and garlic, they cook quickly thanks to their petite size, making them perfect for busy weeknights. The side of creamy mashed potatoes, subtly flavored with garlic and tender roasted green beans round out this satisfying meal.

Whether you’re looking for a dish that pleases both kids and adults or simply want to elevate classic meatloaf with fresh herbs, this recipe delivers. The bread-and-milk panade keeps the beef moist, while the sour cream adds richness to the potatoes. Serve it all together for a dinner that feels special but is surprisingly simple to prepare.

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Ingredients

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

0.5 ounce BasilView ingredient guideLike ingredientDislike ingredient

2 slice White BreadView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.75 cup MilkView ingredient guideLike ingredientDislike ingredient

20 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

24 ounce Russet PotatoView ingredient guideLike ingredientDislike ingredient

12 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt to tasteView ingredient guideLike ingredientDislike ingredient

Pepper to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 400°F (200°C). Wash and dry all produce. Finely mince the shallot. Mince or grate the garlic. Pick the basil leaves from the stems and discard the stems; finely chop the leaves.
2. In a large bowl, combine the bread, chicken stock concentrate and ½ cup of the milk. Use your hands to break up the bread until it forms a pasty mixture. Add the ground beef, shallot, chopped basil, half of the minced garlic and a generous pinch of salt and pepper. Mix until just combined-do not overmix.
3. Shape the mixture into four 1-inch-thick oval loaves. Place them on a lightly oiled baking sheet. Bake until cooked through, 20-25 minutes.
4. Meanwhile, peel the potatoes and cut them into ½-inch cubes. Place the potatoes in a medium pot, add a generous pinch of salt and cover with water by about 1 inch. Bring to a boil, then reduce to a simmer. Cook until the potatoes are easily pierced with a knife, about 12 minutes. Drain well.
5. Toss the green beans with a drizzle of olive oil and a pinch of salt and pepper on a separate baking sheet. Roast in the oven until tender, about 15 minutes. (If there is room on the meatloaf baking sheet, you can add the green beans to that sheet during the last 15 minutes of baking.)
6. In the same pot used for the potatoes, melt the butter over medium heat. Add the remaining garlic and cook until fragrant, about 30 seconds. Add the drained potatoes, sour cream and the remaining ¼ cup milk. Mash until smooth. Season with salt and pepper. Add a splash more milk if needed for a creamier texture.
7. Divide the mashed potatoes among plates. Top with a meatloaf and serve the roasted green beans on the side.

Recipe Tips

FAQ

Can I use ground turkey instead of beef?

Yes, ground turkey works well. Keep in mind that turkey is leaner, so the meatloaves may be slightly less moist. You can add a tablespoon of olive oil to the mixture to help.

Can I make these meatloaves ahead of time?

Absolutely! You can shape the meatloaves and refrigerate them, covered, for up to 24 hours before baking. You can also freeze the unbaked loaves for up to 3 months; thaw overnight in the fridge before baking.

What can I substitute for sour cream in the mashed potatoes?

Greek yogurt or crème fraîche are excellent substitutes. For a dairy-free option, use a plant-based yogurt or simply extra butter and milk.