Italian Meatloaf

Soak bread with stock concentrates and ½ cup milk in a large bowl (we’ll use more of the milk later). Break up with hands until pasty. Add beef, shallot, basil, half the garlic, and a large pinch of salt and pepper. Mix until just combined. Form into four 1-inch thick loaves. Place on a lightly oiled baking sheet. Bake in oven until cooked through, 20-25 minutes.

Meanwhile, peel potatoes, then cut into ½-inch cubes. Place potatoes and a large pinch of salt in a medium pot. Add enough water to cover by 1 inch, then bring to a boil. Reduce to a simmer and cook until potatoes are easily pierced by a knife, about 12 minutes. Drain.

Toss green beans with a large drizzle of olive oil and a pinch of salt and pepper on another baking sheet. Roast in oven until green beans are tender, about 15 minutes. TIP: If there’s room on the sheet with the meatloaves, you can add the green beans to the same sheet 15 minutes before the loaves are done baking.

Heat 2 TBSP butter and remaining garlic in pot used for potatoes. Melt and cook until fragrant, about 30 seconds. Add potatoes, sour cream, and ¼ cup milk (you’ll have a little milk left over). Mash with a potato masher or fork until smooth. Season with salt and pepper. TIP: Add more milk if needed to give potatoes a creamy consistency.