Sun-Dried Tomato Mini Meatloaves with Garlic Rosemary Mashed Potatoes and Green Beans

These mini meatloaves bring together the comforting heart of an American classic with vibrant Italian flavors. Sun-dried tomatoes and garlic infuse each bite, while the petite size means they cook in a flash-perfect for a busy weeknight.

On the side, creamy mashed potatoes get a fragrant boost from rosemary and garlic and tender roasted green beans round out the plate. It’s a satisfying, flavorful dinner that feels special without the fuss.

Log in to save recipes and build weekly shopping lists.

Ingredients

20 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

1 box MilkView ingredient guideLike ingredientDislike ingredient

24 ounce Russet PotatoView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

0.25 ounce RosemaryView ingredient guideLike ingredientDislike ingredient

12 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

3 ounce Sun-Dried TomatoesView ingredient guideLike ingredientDislike ingredient

2 slice White BreadView ingredient guideLike ingredientDislike ingredient

3 teaspoon Extra Virgin Olive Oil*View ingredient guideLike ingredientDislike ingredient

2 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. Wash and dry all produce. Halve, peel and mince the shallot. Mince or grate the garlic. Strip rosemary leaves from stems and finely chop until you have 2 teaspoons. Finely chop the sun-dried tomatoes. Trim the tough ends from the green beans.
2. In a medium bowl, soak the bread with the chicken stock concentrates and ¼ cup water. Break up with your hands until pasty. Add the ground beef, sun-dried tomatoes, shallot, half the garlic, half the rosemary and a large pinch of salt and pepper. Mix with your hands until just combined. Shape into four oval loaves and place on a lightly oiled baking sheet. Bake until cooked through, 20-25 minutes.
3. Meanwhile, peel and dice the potatoes into ½-inch cubes. Place in a medium pot with a large pinch of salt and enough water to cover by 1 inch. Bring to a boil, then reduce to a simmer and cook until tender, 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.
5. In the same pot used for the potatoes, melt the butter over medium heat. Add the remaining garlic and chopped rosemary; cook until fragrant, about 30 seconds. Add the drained potatoes and ¼ cup milk (you may have extra). Mash with a fork or potato masher until very smooth. Season with salt and pepper.
6. Divide the mashed potatoes among plates. Top with green beans and a mini meatloaf. Serve immediately.

Recipe Tips

FAQ

Can I use ground turkey instead of beef?

Yes, ground turkey works well. Just be aware that turkey may cook slightly faster, so check for doneness a few minutes early.

Can I make these meatloaves ahead of time?

Absolutely. Shape the loaves and refrigerate them up to a day in advance. Bake as directed when ready to serve.

What can I substitute for sun-dried tomatoes?

You can use finely chopped roasted red peppers or omit them altogether for a more traditional meatloaf flavor.