Rosemary Mini Meatloaves with Garlic Mashed Potatoes and Green Beans

These mini meatloaves are packed with the fragrant flavor of fresh rosemary, giving a classic American dish an aromatic upgrade. Paired with creamy garlic mashed potatoes and crisp-tender green beans, this meal is both comforting and elegant.

The individual loaves cook quickly, making this a perfect weeknight dinner that feels special. With simple steps and wholesome ingredients, you’ll have a satisfying plate in no time.

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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

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 400°F. Halve and peel the shallot, then mince until you have ¼ cup. Mince the garlic. Strip rosemary leaves from stems and chop finely to get 1 teaspoon. In a medium bowl, soak the bread with the chicken stock concentrate and 3 tablespoons of milk (you’ll have extra milk).
2. Break up the soaked bread with your hands until it forms a paste. Add ground beef, half the chopped rosemary, half the minced garlic, the minced shallot, salt and pepper (about ½ teaspoon kosher salt). Mix until just combined. Shape into two 1-inch-tall loaves and place on a lightly oiled baking sheet. Bake for about 25 minutes, until cooked through. Check after 10 minutes.
3. Meanwhile, cut 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.
4. Toss green beans with a drizzle of olive oil and a pinch of salt and pepper in a medium bowl. After the meatloaves have roasted for 10 minutes, add the green beans to the same baking sheet. Continue baking until green beans are tender and meatloaves are done, about 15 more minutes.
5. In the same pot used for potatoes, heat 1 tablespoon butter, the remaining chopped rosemary and the remaining garlic over low heat. Once fragrant (about 30 seconds), remove from heat. Add the drained potatoes and ⅓ 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 mashed potatoes between plates. Top with green beans and meatloaves. Garnish with leftover rosemary sprigs if desired.

Recipe Tips

FAQ

Can I use dried rosemary instead of fresh?

Fresh rosemary is best for this recipe, but you can substitute 1 teaspoon dried rosemary for the fresh. Reduce the amount slightly as dried herbs are more potent.

Can I make these meatloaves ahead of time?

Yes, you can prepare the meatloaves and refrigerate them unbaked for up to 24 hours. Bake as directed, adding a few extra minutes if needed.

What can I substitute for Yukon Gold potatoes?

Russet or red potatoes work well too. Just adjust cooking time as needed until tender.