Basil-Infused 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 fresh basil and garlic, they cook quickly thanks to their petite size, making them perfect for busy weeknights. Paired with creamy garlic mashed potatoes and crisp-tender green beans, this meal is sure to become a family favorite.

The secret to the moist, flavorful meatloaves lies in a simple panade-bread soaked in milk and beef stock-which keeps the meat tender. Aromatic thyme and shallot add depth, while the green beans roast alongside the meatloaves for easy cleanup. Serve it all with a dollop of sour cream-enriched mashed potatoes for a comforting, satisfying dinner.

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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

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 400°F (200°C) and position a rack in the middle. Wash and dry all produce. Halve, peel and mince the shallot. Mince the garlic. Strip the thyme leaves from the stems and chop finely until you have about 2 teaspoons. In a medium bowl, soak the bread slice with the beef stock concentrate and 3 tablespoons of milk. Use your hands to break up the bread until it forms a paste.
2. Add the ground beef, minced shallot, chopped thyme, half of the minced garlic, salt (about ½ teaspoon) and pepper to the bowl with the bread mixture. Mix until just combined. Shape the mixture into two 1-inch-thick loaves (or four for 4 servings) and place them on a lightly oiled baking sheet. Bake until browned and cooked through, 20-25 minutes. After 10 minutes, you’ll add the green beans to the same sheet.
3. 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.
4. In a medium bowl, toss the green beans with a drizzle of olive oil and a pinch of salt and pepper. After the meatloaves have roasted for 10 minutes, remove the baking sheet from the oven and add the green beans to the sheet. Return to the oven and continue baking until the green beans are tender and the meatloaves are cooked through, about 10-15 minutes more.
5. In the pot used for the potatoes, melt the butter over low heat with the remaining minced garlic. Cook until fragrant, about 30 seconds, then remove from heat. Add the drained potatoes, sour cream and ¼ cup of milk. Mash until smooth and creamy, then season generously with salt and pepper. Add more milk if needed to reach your desired consistency.
6. Divide the mashed potatoes, green beans and meatloaves among plates. Serve immediately.

Recipe Tips

FAQ

Can I use ground turkey instead of beef?

Yes, ground turkey works well, but note that the meatloaves may be slightly drier. You can add an extra tablespoon of milk to the bread mixture to compensate.

Can I make these meatloaves ahead of time?

Absolutely! You can prepare the meatloaves and refrigerate them unbaked for up to 24 hours. When ready to cook, add a few extra minutes to the baking time.

What can I use instead of sour cream in the mashed potatoes?

You can substitute plain Greek yogurt or even cream cheese for a similar tangy creaminess.