Mini Italian Meatloaves with Garlic Mashed Potatoes and Roasted Green Beans

These mini meatloaves bring together the best of American comfort food and Italian flair. Infused with fresh basil and garlic, they cook quickly and stay incredibly moist. Served alongside creamy garlic mashed potatoes and tender roasted green beans, this meal is a complete and satisfying dinner that feels special any night of the week.

The secret to the meatloaves’ tenderness is a panade made from bread and chicken stock, which keeps them juicy. The mashed potatoes get a boost from sour cream and garlic, while the green beans roast to perfection with just olive oil, salt and pepper. It’s a balanced plate that’s sure to become a family favorite.

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Ingredients

20 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

24 ounce Russet PotatoView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

0.5 ounce BasilView ingredient guideLike ingredientDislike ingredient

12 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 slice White BreadView ingredient guideLike ingredientDislike ingredient

1 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit PepperView 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 stems and discard stems; finely chop the leaves. Trim the tough ends from the green beans.
2. In a medium bowl, soak the bread slices with the chicken stock concentrates and ¼ cup water. Break up the bread with your hands until it forms a paste. Add the ground beef, minced shallot, chopped basil, half the minced garlic and a large pinch of salt and pepper. Mix with your hands until just combined.
3. Form the mixture into four 1-inch-thick oval loaves and place on a lightly oiled baking sheet. Bake until cooked through, about 20-25 minutes.
4. Meanwhile, peel and dice the potatoes into ½-inch cubes. Place in a medium pot with a large pinch of salt. 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.
5. On another baking sheet, toss the green beans with a drizzle of olive oil and a pinch of salt and pepper. Roast in the oven until tender, about 15 minutes.
6. In the same pot used for potatoes, melt the butter over medium heat. Add the remaining minced garlic and cook until fragrant, about 30 seconds. Add the drained potatoes and sour cream. Mash with a fork or potato masher until very smooth. Season with salt and pepper. (For extra creaminess, add a splash of milk if desired.)
7. Divide the mashed potatoes among plates. Top with roasted green beans and a mini meatloaf. Serve immediately.

Recipe Tips

FAQ

Can I make the meatloaves ahead of time?

Yes, you can shape the meatloaves and refrigerate them up to 24 hours in advance. Bake as directed when ready.

Can I use dried basil instead of fresh?

Fresh basil gives the best flavor, but you can substitute 1 teaspoon dried basil if needed.

How do I know the meatloaves are fully cooked?

The meatloaves should reach an internal temperature of 160°F. If you don’t have a thermometer, cut into one to check that it’s no longer pink in the center.