Italian Meatloaf

Break bread up with your hands until pasty. Add beef, sun-dried tomatoes, shallot, half the garlic, half the rosemary, and a large pinch of salt and pepper. Mix with your hands until just combined. Form into two oval loaves and place onto a lightly oiled baking sheet. Bake until cooked through, 20-25 minutes.

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

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

Drain potatoes once tender. In same pot, heat 1 TBSP butter, remaining garlic, and remaining rosemary over medium heat. Cook until melted and fragrant, about 30 seconds. Add potatoes and sour cream and mash with a fork or potato masher until very smooth. Add a splash of water (or milk) to loosen, if necessary. Taste and season with salt and pepper.