Rosemary and Garlic Mini Meatloaves with Creamy Mashed Potatoes and Green Beans

These mini meatloaves bring together the classic comfort of meatloaf with the bright, aromatic flavors of rosemary and garlic. Shaped into individual portions, they cook quickly and look adorable on the plate. The side of creamy mashed potatoes, enriched with butter and garlic and crisp-tender green beans complete this satisfying meal.

Perfect for a weeknight dinner, this recipe uses simple ingredients to create a dish that feels both familiar and fresh. The rosemary infuses the meat with a woodsy fragrance, while the garlic adds depth. Serve it all together for a hearty, balanced plate that everyone will love.

Log in to save recipes and build weekly shopping lists.

Ingredients

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

0.25 ounce RosemaryView ingredient guideLike ingredientDislike ingredient

1 slice White BreadView ingredient guideLike ingredientDislike ingredient

1 unit Chicken 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 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt to tasteView ingredient guideLike ingredientDislike ingredient

Pepper to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 400°F (200°C). Rack in the middle. Wash and dry all produce. Halve and peel the shallot, then mince until you have about ¼ cup. Mince the garlic cloves. Strip the rosemary leaves from the stems and finely chop enough to measure 1 teaspoon. In a medium bowl, combine the bread slice, chicken stock concentrate and 3 tablespoons of milk. Let soak until the bread is soft.
2. Using your hands, break up the soaked bread until it forms a pasty mixture. Add the ground beef, half of the chopped rosemary, half of the minced garlic, the minced shallot and a generous pinch of salt and pepper (about ½ teaspoon kosher salt). Mix until just combined. Shape the mixture into two 1-inch-thick oval loaves and place them on a lightly oiled baking sheet. Bake for about 25 minutes, until cooked through. Check after 10 minutes.
3. While the meatloaves bake, cut the potatoes into ½-inch cubes. Place them in a medium pot, add a large pinch of salt and cover with water by about 1 inch. Bring to a boil and cook until the potatoes are easily pierced with a knife, 8-10 minutes. Drain well.
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 baked for 10 minutes, remove the baking sheet from the oven and add the green beans to the sheet, spreading them around the meatloaves. Return to the oven and continue baking until the green beans are tender and the meatloaves are done, about 15 more minutes.
5. In the same pot used for the potatoes, melt the butter over low heat. Add the remaining chopped rosemary and remaining garlic. Cook until fragrant, about 30 seconds. Remove from heat and add the drained potatoes and ⅓ cup of milk. Mash with a potato masher or fork until smooth. Season generously with salt and pepper. If desired, add a little more milk for a creamier consistency.
6. Divide the mashed potatoes between two plates. Top with the green beans and place a meatloaf on each plate. Garnish with leftover rosemary sprigs if desired. Serve immediately.

Recipe Tips

FAQ

Can I use dried rosemary instead of fresh?

Yes, but use about 1 teaspoon dried rosemary (crushed) in place of the fresh. Fresh rosemary provides a more vibrant flavor, but dried works well too.

Can I substitute the ground beef with another protein?

Ground turkey or chicken can be used, but note that the texture and flavor will differ. You may need to adjust cooking time slightly.

How do I store leftovers?

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