Basil and Garlic Mini Meatloaves with Creamy Mashed Potatoes and Roasted Green Beans

These mini meatloaves bring together the best of Italian and American comfort food. Infused with aromatic basil and garlic, they’re quick to cook and perfect for a weeknight dinner. Served with creamy mashed potatoes and roasted green beans, this meal is sure to become a family favorite.

The secret to these tender meatloaves is soaking bread in milk and chicken stock, which keeps them moist and flavorful. The garlic mashed potatoes on the side add a touch of European flair, while the green beans provide a fresh, crisp contrast.

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Ingredients

2 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

6.75 ounce MilkView ingredient guideLike ingredientDislike ingredient

20 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

24 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

12 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

1 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 400°F (200°C). Rack in middle position. Wash and dry all produce. Halve, peel and mince shallots. Mince or grate garlic. Pick basil leaves from stems; discard stems. Finely chop leaves. In a large bowl, soak bread with stock concentrates and ½ cup milk (reserve remaining milk for later).
2. Break up soaked bread with your hands until pasty. Add beef, shallots, half the basil, half the garlic and a large pinch of salt and pepper. Mix until just combined. Shape into four 1-inch-tall mini loaves and place on a lightly oiled baking sheet. Bake until cooked through, 20-25 minutes.
3. Meanwhile, cut potatoes into ½-inch cubes. Place potatoes and a large pinch of salt in a medium pot. Add enough water to cover by 1 inch, then bring to a boil. Reduce to a simmer and cook until potatoes are easily pierced with a knife, about 12 minutes. Drain well.
4. Toss green beans with a drizzle of olive oil and a pinch of salt and pepper on a second baking sheet. Roast in oven until tender, about 15 minutes. Tip: If there’s room on the sheet with the meatloaves, you can add the green beans to the same sheet 15 minutes before the loaves are done.
5. In the same pot used for potatoes, heat 2 tablespoons butter and remaining garlic over low heat. Melt and cook until fragrant, about 30 seconds. Add potatoes, sour cream and ¼ cup milk (you’ll have some milk left over). Mash with a potato masher or fork until smooth. Season with salt and pepper. Add more milk if needed for creaminess.
6. Divide mashed potatoes, green beans and meatloaves between plates. Sprinkle meatloaves with remaining basil and serve.

Recipe Tips

FAQ

Can I use ground turkey instead of beef?

Yes, ground turkey can be substituted. Keep in mind that turkey is leaner, so the meatloaves may be slightly less moist. You can add a tablespoon of olive oil to the mixture to help.

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 until warmed through.

Can I make the meatloaves ahead of time?

Yes, you can shape the meatloaves and refrigerate them unbaked for up to 24 hours. When ready to cook, bake as directed, adding a few extra minutes if needed.