Italian Meatloaf

Break up soaked bread with hands until pasty. Add beef, shallots, half the basil, half the garlic, and a large pinch of salt and pepper. Mix until just combined. Shape into four 1-inchtall loaves and place on a lightly oiled baking sheet. Bake in oven until cooked through, 20-25 minutes.

Meanwhile, cut potatoes 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 a second baking sheet. Roast in oven until 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.

In pot used for potatoes, heat 2 TBSP butter and remaining garlic over low heat. Melt and cook until fragrant, about 30 seconds. Add potatoes, sour cream, and ¼ cup milk (you’ll have some 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.