Rosemary Mini Meatloaves with Garlic Mashed Potatoes and Green Beans

These mini meatloaves bring together the best of Italian-inspired flavors with a classic American comfort dish. Infused with fresh rosemary, basil and garlic, each bite is aromatic and savory. The quick-cooking size means dinner is on the table faster than you’d expect.

On the side, creamy garlic mashed potatoes and crisp-tender green beans round out the meal. It’s a satisfying, well-balanced plate that feels both familiar and exciting. Perfect for a weeknight dinner that’s a little special.

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Ingredients

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

0.25 ounce BasilView ingredient guideLike ingredientDislike ingredient

2 slice Whole Wheat 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 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView 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 and peel the shallot, then mince until you have ¼ cup (save the rest for another use). Mince the garlic. Finely chop the basil. In a medium bowl, soak 1 slice of bread with the chicken stock concentrate and 4 tablespoons of milk (you’ll have extra bread and milk).
2. Break up the soaked bread with your hands until it forms a paste. Add the ground beef, minced shallot, half the basil, half the garlic, salt and pepper (about ½ teaspoon kosher salt). Mix until just combined. Shape into two 1-inch-tall mini loaves and place on a lightly oiled baking sheet. Bake until cooked through, about 25 minutes (check after 10 minutes).
3. Meanwhile, cut 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. Cook until potatoes are easily pierced with a knife, 8-10 minutes. Drain well.
4. 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 roasted for 10 minutes, add the green beans to the same baking sheet. Continue baking until the beans are tender and the meatloaves are done, about 15 minutes more.
5. In the pot used for potatoes, heat 1 tablespoon butter and the remaining garlic over low heat. Once fragrant (about 30 seconds), remove from heat. Add the drained potatoes, sour cream and ¼ cup milk (you’ll have some left). Mash with a potato masher or fork until smooth. Season generously with salt and pepper. Add more milk if needed for a creamy consistency.
6. Divide the mashed potatoes, green beans and mini meatloaves between plates. Sprinkle the meatloaves with the remaining chopped basil and serve.

Recipe Tips

FAQ

Can I use regular bread instead of whole wheat?

Yes, any bread works. Whole wheat adds a nutty flavor, but white bread will also do.

Can I substitute the ground beef with ground turkey?

Absolutely. Ground turkey is a leaner option; just be careful not to overcook to keep it moist.

How do I store leftovers?

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