Italian Meatloaf with Roasted Green Beans and Garlic-Rosemary Mashed Potatoes

This Italian-inspired meatloaf is a twist on the classic, featuring individual patties that cook faster than a traditional loaf. The savory beef is seasoned with shallot, garlic and rosemary, then baked to perfection. Served alongside tender roasted green beans and silky garlic-rosemary mashed potatoes, this meal is both comforting and impressive.

The creamy mashed potatoes get a flavor boost from sour cream and fresh rosemary, while the green beans add a crisp, fresh element. Perfect for a weeknight dinner or a special occasion, this dish is sure to become a family favorite.

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Ingredients

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

12 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

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit White BreadView ingredient guideLike ingredientDislike ingredient

1.5 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView 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 (about 2 teaspoons). Trim ends of green beans.
2. In a medium bowl, soak bread with chicken stock concentrate and ¼ cup water. Break up bread with your hands until a paste forms. Add beef, shallot, half the garlic, half the rosemary and a large pinch of salt and pepper. Mix with hands until just combined. Form into 2 oval patties and place on a lightly oiled baking sheet. Bake for 20-25 minutes until cooked through.
3. Meanwhile, peel and dice potatoes into ½-inch cubes. Place in a medium pot with a large pinch of salt. Add enough water to cover, bring to a boil, then reduce to a simmer. Cook about 12 minutes until fork-tender.
4. With 15 minutes left on meatloaf, toss green beans with a drizzle of oil, salt and pepper. Spread onto baking sheet with meatloaf. Roast about 15 minutes until tender.
5. Drain potatoes. In the same pot, heat 1½ tablespoons butter, remaining garlic and remaining rosemary over medium heat for 30 seconds until fragrant. Add potatoes and sour cream. Mash until smooth, adding a splash of water or milk if needed. Season with salt and pepper.
6. Serve: Plate garlic-rosemary mashed potatoes, top with roasted green beans and Italian meatloaf patties. Enjoy!

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 it to keep it moist.

Can I make this recipe dairy-free?

You can substitute the butter with a dairy-free alternative and use dairy-free sour cream. The mashed potatoes will still be delicious.

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.