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

These mini meatloaves bring together the best of Italian and American flavors. Infused with fresh basil and garlic, they cook quickly and stay incredibly moist. Served with creamy mashed potatoes and tender roasted green beans, this meal is perfect for a busy weeknight when you want something comforting and delicious.

The secret to these meatloaves is soaking bread in milk and chicken stock, which keeps them tender. The garlic mashed potatoes are rich and creamy, while the green beans add a fresh, crisp contrast. It’s a complete dinner that the whole family will love.

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Ingredients

1 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

0.75 cup MilkView ingredient guideLike ingredientDislike ingredient

20 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

24 ounce Russet PotatoView ingredient guideLike ingredientDislike ingredient

12 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView 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. Wash and dry all produce. Halve, peel and mince the shallot. Mince or grate the garlic. Pick the basil leaves from the stems and discard stems; finely chop the leaves.
2. In a large bowl, combine the bread, chicken stock concentrate and 1/2 cup milk. Let soak for a few minutes, then break up the bread with your hands until pasty. Add the ground beef, minced shallot, chopped basil, half of the minced garlic and a generous pinch of salt and pepper. Mix until just combined. Form the mixture into four 1-inch thick oval loaves. Place on a lightly oiled baking sheet. Bake until cooked through, 20-25 minutes.
3. Meanwhile, peel the potatoes and cut into 1/2-inch cubes. Place the potatoes in a medium pot with a large pinch of salt. Add enough water to cover by 1 inch. Bring to a boil, then reduce to a simmer and cook until the potatoes are easily pierced with a knife, about 12 minutes. Drain well.
4. Toss the green beans with a drizzle of olive oil and a pinch of salt and pepper on a separate baking sheet. Roast in the oven until tender, about 15 minutes. (If there is room on the meatloaf sheet, you can add the green beans to the same sheet during the last 15 minutes of baking.)
5. In the pot used for the potatoes, melt the butter over medium heat. Add the remaining garlic and cook until fragrant, about 30 seconds. Add the drained potatoes, sour cream and 1/4 cup milk. Mash with a potato masher or fork until smooth. Season with salt and pepper to taste. Add a splash more milk if needed for a creamy consistency.
6. Divide the mashed potatoes among plates. Top with the meatloaves and serve with the roasted green beans on the side.

Recipe Tips

FAQ

Can I use ground turkey instead of beef?

Yes, ground turkey works well. Just keep in mind that turkey is leaner, so the meatloaves may be slightly less moist.

Can I make the meatloaves ahead of time?

Absolutely. You can prepare the meatloaf mixture and shape the loaves up to a day in advance. Keep them covered in the refrigerator, then bake as directed.

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

Plain Greek yogurt or even cream cheese would work nicely. You can also use extra butter and milk for a different flavor.