Sun-Dried Tomato Mini Meatloaves with Garlic Mashed Potatoes and Green Beans

Imagine the classic comfort of meatloaf meeting the bright, bold flavors of the Mediterranean. That’s exactly what you get with these adorable mini meatloaves, studded with sun-dried tomatoes and garlic. They’re quick to cook, full of flavor and pair perfectly with creamy mashed potatoes and tender green beans.

This dish keeps the beloved meatloaf tradition alive while adding a delicious twist. The sun-dried tomatoes bring a sweet-tart depth, while garlic and rosemary infuse every bite. Serve these loaves with a side of garlicky mashed potatoes and roasted green beans for a complete, satisfying meal that feels both familiar and exciting.

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Ingredients

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

12 ounce Russet PotatoView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

0.25 ounce RosemaryView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1.5 ounce Sun-Dried TomatoesView ingredient guideLike ingredientDislike ingredient

1 slice White BreadView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit PepperView 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. Wash and dry all produce. Halve, peel and mince the shallot. Mince the garlic. Strip rosemary leaves and finely chop 1 teaspoon. Finely chop the sun-dried tomatoes. In a medium bowl, soak the bread with the chicken stock concentrate and ¼ cup water until softened.
2. Break the bread into a paste with your hands. Add ground beef, sun-dried tomatoes, shallot, half the garlic, half the rosemary and a generous pinch of salt and pepper. Mix with your hands until just combined. Shape into two oval loaves and place on a lightly oiled baking sheet. Bake until cooked through, 20-25 minutes.
3. Meanwhile, peel and dice potatoes into ½-inch cubes. Place in a medium pot with a large pinch of salt. Add enough water to cover, bring to a boil, then reduce to a simmer. Cook until tender, about 12 minutes.
4. With 15 minutes left on the meatloaf, toss green beans with a drizzle of olive oil and a pinch of salt and pepper. Spread on the baking sheet around the meatloaves. Roast until tender, about 15 minutes.
5. Drain the potatoes. In the same pot, melt butter over medium heat. Add remaining garlic and rosemary; cook until fragrant, about 30 seconds. Return potatoes to pot along with sour cream. Mash until smooth, adding a splash of water or milk if needed. Season with salt and pepper.
6. Serve the mashed potatoes topped with roasted green beans and a mini meatloaf.

Recipe Tips

FAQ

Can I use ground turkey instead of beef?

Yes, ground turkey works well. Just be careful not to overbake, as turkey can dry out faster than beef.

Can I make the mashed potatoes ahead of time?

Absolutely. Mash the potatoes, cover and refrigerate. Reheat gently on the stovetop or microwave, adding a splash of milk to restore creaminess.

What can I substitute for sun-dried tomatoes?

Chopped roasted red peppers or tomato paste (about 1 tablespoon) can replace sun-dried tomatoes for a different but still delicious flavor.