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

These mini meatloaves bring a touch of Italian flair to a classic comfort dish. Infused with aromatic basil and garlic, they cook quickly and pair beautifully with creamy mashed potatoes and tender green beans. Perfect for a weeknight dinner that the whole family will love.

The secret to their moist texture is a panade made from milk and bread, which keeps the beef tender. Serve these little loaves with a side of garlicky mashed potatoes and crisp-tender green beans for a complete, satisfying meal.

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Ingredients

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

0.25 ounce ThymeView ingredient guideLike ingredientDislike ingredient

1 slice White BreadView ingredient guideLike ingredientDislike ingredient

1 unit Beef Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

6.75 ounce MilkView 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

1 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

1 teaspoon Vegetable OilView 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 (200°C) and adjust rack to middle position. Wash and dry all produce. Halve, peel and mince the shallot. Mince the garlic. Strip the thyme leaves from the stems and finely chop until you have 1½ teaspoons (2 teaspoons for 4 servings).
2. In a medium bowl, soak the bread with the beef stock concentrate and 3 tablespoons of milk (½ cup for 4 servings; you’ll use more later). Break the mixture apart with your hands until it forms a paste.
3. Add the ground beef, minced shallot, chopped thyme, half of the minced garlic, salt (about ½ teaspoon for 2 servings, 1 teaspoon for 4) and pepper to the bowl with the bread mixture. Mix until just combined. Shape into two 1-inch-thick loaves (four loaves for 4 servings) and place on a lightly oiled baking sheet. Bake until browned and cooked through, 20-25 minutes (we’ll add green beans to the sheet after 10 minutes).
4. Meanwhile, dice the potatoes into ½-inch pieces. Place them in a medium pot and add enough salted water to cover by 2 inches. Bring to a boil and cook until the potatoes are very tender, 15-20 minutes. Drain and set aside.
5. In a separate bowl, toss the green beans with a drizzle of olive oil and a pinch of salt and pepper. After the meatloaves have baked for 10 minutes, remove the baking sheet from the oven and add the green beans to the same sheet. Return to the oven and bake until the green beans are tender and the meatloaves are cooked through, 10-15 minutes more.
6. In the same pot used for the potatoes, melt the butter over low heat. Add the remaining minced garlic and cook until fragrant, about 30 seconds. Remove from heat. Add the drained potatoes, sour cream and ¼ cup of the remaining milk (be sure to measure). Mash until smooth, then season generously with salt and pepper. If needed, add more milk a splash at a time until the potatoes are creamy.
7. Divide the mashed potatoes, green beans and meatloaves between plates. Serve immediately.

Recipe Tips

FAQ

Can I use ground turkey instead of beef?

Yes, ground turkey works well, but the meatloaves may be slightly less moist. Add an extra tablespoon of milk to the bread mixture to compensate.

Can I make these meatloaves ahead of time?

Yes, you can assemble the meatloaves up to a day in advance and refrigerate them. Increase the baking time by 5-10 minutes if baking straight from the fridge.

What can I substitute for green beans?

Broccoli, asparagus or zucchini would all be great substitutes. Adjust cooking time as needed.