Italian-Inspired Mini Meatloaves with Garlic Mashed Potatoes and Roasted Green Beans

These mini meatloaves bring together the best of American comfort food and Italian flavors. Infused with fresh basil and garlic, they cook quickly and stay wonderfully moist. Served with velvety mashed potatoes and roasted green beans, this meal is perfect for a weeknight dinner that feels special.

The side dishes are just as flavorful: creamy mashed potatoes get a hint of garlic, while green beans are roasted until tender and slightly caramelized. Everything comes together in under an hour, making it a great choice for busy evenings.

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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

20 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

12 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

24 ounce Russet PotatoView 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 oven to 400°F. Wash and dry all produce. Halve, peel and mince the shallot. Mince or grate the garlic. Pick the basil leaves from stems and finely chop.
2. In a medium bowl, soak the bread with the chicken stock concentrates and ½ cup water. Break up the bread with your hands until it forms a paste. Add the ground beef, shallot, basil, half the garlic and a generous pinch of salt and pepper. Mix until just combined. Shape the mixture into four 1-inch-thick mini loaves. Place on a lightly oiled baking sheet. Bake until cooked through, 20-25 minutes.
3. Meanwhile, peel the potatoes and cut into ½-inch cubes. Place in a medium pot, add a large pinch of salt and cover with water by 1 inch. Bring to a boil, then reduce to a simmer. Cook until potatoes are easily pierced with a knife, about 12 minutes. Drain.
4. 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’s room, you can add the green beans to the same sheet as the meatloaves during the last 15 minutes of baking.)
5. 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 and sour cream. Mash until very smooth. Season with salt and pepper. For extra creaminess, add a splash of milk if desired.
6. Divide the mashed potatoes among plates. Top with the roasted green beans and mini meatloaves. Serve immediately.

Recipe Tips

FAQ

Can I use ground turkey instead of beef?

Yes, ground turkey works well as a substitute. Just be sure not to overcook, as turkey can dry out faster than beef.

Can I make the meatloaves ahead of time?

Absolutely. You can shape the meatloaves and refrigerate them up to a day in advance. Bake as directed when ready to serve.

What can I use instead of sour cream in the mashed potatoes?

Greek yogurt or cream cheese are great alternatives that add creaminess and tang.