Rosemary Mini Meatloaves with Garlic Mashed Potatoes and Roasted Green Beans

These mini meatloaves bring together the best of American comfort food with a touch of Italian flair. Infused with aromatic rosemary and garlic, they cook quickly while staying juicy and flavorful. Paired with creamy garlic mashed potatoes and crisp-tender roasted green beans, this meal is a satisfying weeknight dinner that feels special.

The secret to these little loaves is a simple panade made from bread and chicken stock, which keeps the meat tender. A hint of rosemary and garlic elevates the flavor, while the side dishes round out the plate beautifully. Ready in under an hour, this recipe is perfect for when you crave something hearty but don’t want to spend all evening in the kitchen.

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Ingredients

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

0.25 ounce RosemaryView ingredient guideLike ingredientDislike ingredient

1 slice White BreadView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 400°F. Halve, peel and mince the shallot. Mince or grate the garlic. Strip rosemary leaves from stems and finely chop until you have 1 teaspoon.
2. In a medium bowl, soak the bread with the chicken stock concentrate and ¼ cup water. Break up with your hands until pasty. Add ground beef, shallot, half the rosemary, half the garlic and a large pinch of salt and pepper. Mix until just combined. Form into two 1-inch-thick mini loaves and place on a lightly oiled baking sheet. Bake until cooked through, 20-25 minutes.
3. Meanwhile, peel potatoes and cut into ½-inch cubes. Place in a medium pot with a large pinch of salt. Add enough water to cover by 1 inch, then bring to a boil. Reduce to a simmer and cook until potatoes are easily pierced with a knife, about 12 minutes. Drain.
4. Toss green beans with a drizzle of olive oil and a pinch of salt and pepper on another baking sheet. Roast until tender, about 15 minutes. Tip: If there’s room on the sheet with the meatloaves, add the green beans 15 minutes before they finish baking.
5. In the same pot used for potatoes, melt the butter with the remaining rosemary and garlic over medium heat until fragrant, about 30 seconds. Add the drained potatoes and sour cream. Mash until very smooth. Season with salt and pepper. For extra creaminess, add a splash of milk.
6. Divide mashed potatoes between plates. Top with green beans and meatloaves. Serve warm.

Recipe Tips

FAQ

Can I use ground turkey instead of beef?

Yes, ground turkey works well. Since it’s leaner, consider adding a tablespoon of olive oil to the mixture to keep the meatloaves moist.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through.

Can I make the mashed potatoes ahead of time?

Yes, you can mash the potatoes up to a day in advance. Reheat them gently on the stovetop with a splash of milk or butter, stirring until smooth.