Rosemary Meatloaf

🥘 Ingredients

• Yukon Gold Potatoes
  1 unit
• butter
  2 tbsp
• chicken stock concentrate
  1 unit
• garlic
  2 cloves
• green beans
  8 oz
• ground beef
  ½ lb
• milk
  ½ cup
• olive oil
  2 tbsp
• rosemary
  1 sprig
• shallot
  1 unit
• white bread
  2 slices

🍳 Cookware

• medium bowl
• baking sheet
• medium pot
• strainer
• medium bowl
• potato masher

1. 

   1

   Wash and dry all produce. Adjust rack to middle position and preheat oven to 400°F. Halve, peel, and mince shallot until you have ¼ cup. Mince garlic . Strip and finely chop enough rosemary leaves from stems to give you 1 tsp. Soak white bread with chicken stock concentrate and 3 TBSP milk in a medium bowl until soft.

   shallot: 1 unit, garlic: 2 cloves, rosemary: 1 sprig, white bread: 2 slices, chicken stock concentrate: 1 unit, milk: ½ cup
2. 

   2

   Break up soaked bread with hands until pasty. Add ground beef , half the chopped rosemary, half the garlic, minced shallot, a pinch of salt, and black pepper. Mix until combined. Shape into two 1-inch-tall loaves and place on a lightly oiled baking sheet . Bake in the oven until cooked through ⏱️ 25 minutes . (We’ll check on them after ⏱️ 10 minutes ).

   ground beef: ½ lb
3. 

   3

   Meanwhile, cut Yukon Gold 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 by a knife ⏱️ 8 minutes , then drain in a strainer .

   Yukon Gold Potatoes: 1 unit
4. 

   4

   Toss green beans with a drizzle of olive oil and a pinch of salt and pepper in another medium bowl . Once meatloaves have roasted ⏱️ 10 minutes , add green beans to the same sheet and continue baking until green beans are tender and meatloaves are done, about ⏱️ 15 minutes .

   green beans: 8 oz, olive oil: 2 tbsp
5. 

   5

   In the pot used for potatoes, heat 1 TBSP butter , remaining chopped rosemary, and remaining garlic over low heat. Once garlic is fragrant, about ⏱️ 30 seconds later, remove pot from heat and add potatoes and ⅓ cup milk (you’ll have some left over). Mash with a potato masher or fork until smooth. Season with plenty of salt and pepper. > TIP: Add more milk, if needed, to give potatoes a creamy consistency.

   butter: 2 tbsp
6. 

   6

   Divide mashed potatoes between plates. Top with green beans and meatloaves and serve. > TIP: You can use the leftover rosemary sprigs as a decorative garnish.