Quick Italian Mini Meatloaves with Garlic Mashed Potatoes and Green Beans

These mini meatloaves bring together the best of Italian and American comfort food. Infused with aromatic basil and garlic, they cook quickly thanks to their petite size. Paired with creamy garlic mashed potatoes and crisp-tender green beans, this meal is a weeknight winner.

The secret to the moist, flavorful meatloaves is a panade made from bread soaked in milk and beef stock. A touch of sour cream in the mashed potatoes adds richness without heaviness. Ready in under an hour, this dish is sure to become a family favorite.

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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 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). Use your hands to break up the mixture until it forms a paste.
3. Add the ground beef, shallot, chopped thyme, half of the minced garlic, salt (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 for 20-25 minutes, until browned and cooked through. (Green beans will be added to the sheet after 10 minutes.)
4. Meanwhile, dice the potatoes into ½-inch pieces. Place in a medium pot and cover with salted water by 2 inches. Bring to a boil and cook until very tender, 15-20 minutes. Drain and set aside.
5. In a second medium 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 sheet from the oven and add the green beans. 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 garlic and cook until fragrant, 20-30 seconds. Remove from heat. Add the drained potatoes, sour cream and ¼ cup of milk (you may have some left over). Mash until smooth. Season generously with salt and pepper. If needed, add more milk a splash at a time until creamy.
7. Divide the mashed potatoes, green beans and meatloaves among plates. Serve hot.

Recipe Tips

FAQ

Can I use ground turkey instead of beef?

Yes, ground turkey can be substituted. Note that turkey is leaner, so the meatloaves may be slightly less moist. You can add an extra tablespoon of milk to the panade to help.

Can I make these meatloaves ahead of time?

Absolutely! Prepare the meatloaves up to the point of baking, then cover and refrigerate for up to 24 hours. When ready to cook, add a few extra minutes to the baking time.

What can I serve instead of green beans?

Green beans can be swapped with broccoli, asparagus or any green vegetable you prefer. Adjust cooking time as needed.