Italian-Style Mini Meatloaves with Garlic Mashed Potatoes and Green Beans

These mini meatloaves bring a taste of Italy to your dinner table. Infused with aromatic basil and baked to perfection, they’re a delightful twist on a classic comfort food. Served alongside creamy garlic mashed potatoes and crisp-tender green beans, this meal is both satisfying and elegant.

Perfect for busy weeknights, these petite loaves cook quickly without sacrificing flavor. The combination of savory beef, fragrant herbs and velvety potatoes will have everyone asking for seconds.

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

0.25 ounce ThymeView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit Beef Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Peel and dice potatoes into 1-inch cubes. Place in a medium pot, cover with salted water and bring to a boil. Cook until tender, about 15 minutes.
3. Meanwhile, trim the ends of the green beans and set aside. Finely chop the shallot and garlic. Strip the thyme leaves from the stems.
4. In a large bowl, combine ground beef, panko breadcrumbs, chopped shallot, half the garlic, thyme leaves and beef stock concentrate. Season with salt and pepper. Mix gently and shape into 4 mini loaves. Place on the prepared baking sheet.
5. Bake meatloaves for 15-18 minutes, until cooked through and lightly browned.
6. While meatloaves bake, steam or boil green beans until crisp-tender, about 5-7 minutes. Drain and set aside.
7. Drain potatoes and return to the pot. Add sour cream, remaining garlic and a pat of butter if desired. Mash until smooth. Season with salt and pepper.
8. Serve the mini meatloaves alongside mashed potatoes and green beans. Garnish with fresh thyme if desired.

Recipe Tips

FAQ

Can I use ground turkey instead of beef?

Yes, ground turkey works well. Just be sure not to overbake, as turkey can dry out quickly.

Can I make these meatloaves ahead of time?

Absolutely! Prepare the meatloaves and refrigerate them unbaked for up to 24 hours. Bake as directed when ready.

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

Greek yogurt or cream cheese are great alternatives. They’ll still give you creamy, tangy potatoes.