Tuscan Meatloaf

🥘 Ingredients

• baby red potatoes
  24 oz
• butter
  2 tbsp
• chicken stock concentrate
  2 unit
• garlic
  2 clove
• green beans
  12 oz
• ground beef
  20 oz
• olive oil
  4 tsp
• pepper
• rosemary
  ¼ ounce
• salt
• shallot
  2 unit
• sour cream
  2 tbsp
• water
• white bread
  2 unit

🍳 Cookware

• large pot
• medium bowl
• baking sheet
• baking sheet
• large pot
• fork
• potato masher

1. 1

   Boil the potatoes: Wash and dry all produce. Preheat the oven to 425 degrees. Place baby red potatoes in a large pot with a large pinch of salt and enough water to cover. Bring to a boil and cook until fork-tender, ⏱️ 15 minutes . Drain and set aside.

   baby red potatoes: 24 oz, salt, water
2. 

   2

   Halve, peel, and mince the shallot . Mince or grate garlic . Working one at a time, hold a rosemary sprig at one end and pull in the opposite direction to strip the leaves. Trim the long stem end of the green beans .

   shallot: 2 unit, garlic: 2 clove, rosemary: ¼ ounce, green beans: 12 oz
3. 

   3

   In a medium bowl , soak white bread with the chicken stock concentrate and ½ cup water. Break up the bread until a paste forms. Add ground beef , the shallot, half the garlic, half the rosemary, and a large pinch of salt and pepper (we used ½ teaspoon kosher salt). Mix with your hands until just combined.

   white bread: 2 unit, chicken stock concentrate: 2 unit, ground beef: 20 oz, salt, pepper
4. 

   4

   Form the meatloaf mixture into four oval loaves and place on a lightly oiled baking sheet . Place in the oven for about ⏱️ 20 minutes , until cooked through. Toss the green beans on another baking sheet with a large drizzle of olive oil and a pinch of salt and pepper. Roast 10-12 minutes, until shriveled.

   olive oil: 4 tsp
5. 

   5

   In the same large pot , heat butter , the remaining rosemary, and the remaining garlic over medium heat. Cook ⏱️ 30 seconds , until melted and fragrant. Return the potatoes to the pot along with sour cream . Mash with a fork or potato masher until creamy. Season generously with salt and pepper.

   butter: 2 tbsp, sour cream: 2 tbsp
6. 6

   Serve: Plate the rosemary mashed potatoes before topping with the roasted green beans and Tuscan meatloaf. Enjoy!