Step 1

• Adjust rack to middle position and preheat oven to 400 degrees. Wash and dry all produce. • Halve, peel, and mince shallot. Peel and mince garlic. Strip thyme leaves from stems; finely chop leaves until you have 1½ tsp (2 tsp for 4 servings). • In a medium bowl, soak bread with stock concentrate and 3 TBSP milk (½ cup for 4). (You’ll use more milk later.) Break mixture up with your hands until pasty.

Step 2

• Add beef*, shallot, chopped thyme, garlic, salt (we used ½ tsp), and pepper to bowl with bread mixture. (Use 1 tsp salt for 4 servings.) Mix to combine, then form into two 1-inch-tall loaves (four loaves for 4). Place on a lightly oiled baking sheet. • Bake on middle rack until browned and cooked through, 20-25 minutes total (you’ll add more to the sheet after 10 minutes).

Step 3

• While meatloaves bake, dice potatoes into ½-inch pieces. • Place in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until potatoes are very tender, 15-20 minutes. • Drain and return potatoes to pot; set aside.

Step 4

• While potatoes cook, in a second medium bowl, toss green beans with a drizzle of olive oil and a pinch of salt and pepper. • Once meatloaves have baked 10 minutes, remove from oven and carefully add green beans to same sheet. • Return to middle rack until green beans are tender and meatloaves are cooked through, 10-15 minutes more.

Step 5

• Mash drained potatoes with sour cream and ¼ cup remaining milk (be sure to measure) until smooth. Season generously with salt and pepper. TIP: If needed, add more milk a splash at a time until potatoes are creamy. For extra-rich mashed potatoes, add 1 TBSP butter (2 TBSP for 4 servings).

Step 6

• Divide potatoes, green beans, and meatloaves between plates. Serve.