Italian Meatloaf

In a medium bowl, soak the bread with the stock concentrate and ¼ cup water. Break up the bread with your hands until a paste forms. Add the beef, sun-dried tomatoes, shallot, half the garlic, half the rosemary, and a large pinch of salt (we used ½ teaspoon kosher salt) and pepper to the bowl. Mix with your hands until just combined. Form the beef mixture into 2 oval patties, then place onto a lightly oiled baking sheet. Place in the oven for 20-25 minutes, until cooked through.

Boil the potatoes: Meanwhile, peel and dice the potatoes into ½-inch cubes. Place in a medium pot with a large pinch of salt. Add enough water to cover, then bring to a boil. Reduce to a simmer and cook about 12 minutes, until potatoes are fork-tender.

Roast the green beans: With 15 minutes left to go on the meatloaf, toss the green beans in a medium bowl with a drizzle of olive oil and a pinch of salt and pepper. Spread onto the baking sheet with the meatloaf. Cook about 15 minutes, until tender.

Once tender, drain the potatoes. In the same pot you cooked the potatoes in, heat 1½ Tablespoons butter, the remaining garlic, and the remaining chopped rosemary over medium heat. Cook 30 seconds, until melted and fragrant. Add the potatoes and sour cream to the pot. Mash with a fork or potato masher until very smooth, adding a splash of water (or milk) if necessary. Taste and season with salt and pepper.