Mini Italian Meatloaves with Garlic Mashed Potatoes and Roasted Green Beans

These mini meatloaves bring together the best of Italian and American comfort food. Infused with fresh basil and garlic, they’re quick to cook and full of flavor. Served with creamy garlic mashed potatoes and roasted green beans, this meal is a weeknight winner.

The petite size means they cook faster than a traditional loaf, so dinner is on the table in no time. The mashed potatoes get a touch of garlic and sour cream for extra richness, while the green beans roast until tender and slightly charred.

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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

20 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

12 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

24 ounce Russet PotatoView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

6.75 ounce MilkView 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. Line a baking sheet with foil and lightly oil. Halve, peel and mince the shallot. Mince or grate the garlic. Pick basil leaves from stems and finely chop.
2. In a medium bowl, soak the bread slices with the chicken stock concentrates and ½ cup milk. Break up with your hands until pasty. Add ground beef, shallot, basil, half the garlic and a large pinch of salt and pepper. Mix until just combined. Shape into four 1-inch-thick mini loaves. Place on prepared baking sheet. Bake until cooked through, 20-25 minutes.
3. Meanwhile, peel potatoes and cut into ½-inch cubes. Place 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. Cook until potatoes are easily pierced with a knife, about 12 minutes. Drain.
4. Toss green beans with a drizzle of olive oil, salt and pepper on another baking sheet. Roast until tender, about 15 minutes. (If there’s room, you can add the green beans to the meatloaf sheet during the last 15 minutes of baking.)
5. In the same pot used for potatoes, melt the butter over medium heat. Add remaining garlic and cook until fragrant, about 30 seconds. Add drained potatoes, sour cream and ¼ cup milk. Mash until smooth. Season with salt and pepper. Add more milk if needed for creaminess.
6. Divide mashed potatoes among plates. Top with green beans and a mini meatloaf. Serve warm.

Recipe Tips

FAQ

Can I use ground turkey instead of beef?

Yes, ground turkey works well. Just ensure it reaches an internal temperature of 165°F.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.

Can I make these gluten-free?

Use gluten-free bread or breadcrumbs in place of the white bread.