Boil the potatoes: Wash and dry all produce. Preheat the oven to 425 degrees. Place the potatoes in a large pot with a large pinch of salt and enough water to cover them. Bring to a boil and cook for about 15 minutes, until fork- tender. Drain and set aside.

Halve, peel, and mince the shallots. Mince or grate the garlic. Working one at a time, hold each rosemary sprig at one end and pull in the opposite direction, to strip the leaves. Trim the long stem end of the green beans.

In a medium bowl, soak the bread with the stock concentrates and 1/2 cup water. Break up the bread with your hands until a paste forms. Add the beef, shallots, half the garlic, half the rosemary, and a large pinch of salt and pepper (we used 1/2 teaspoon kosher salt). Mix with your hands until just combined.

Form the meatloaf mixture into four oval loaves and place on a lightly oiled baking sheet. Place in the oven for about 20 minutes, until cooked through. Toss the green beans on another baking sheet with a large drizzle of olive oil and a pinch of salt and pepper. Roast 10-12 minutes, until shriveled.

In the same pot you cooked the potatoes in, heat 2 Tablespoons butter, the remaining rosemary, and the remaining garlic over medium heat. Cook 30 seconds, until melted and fragrant. Return the potatoes to the pot along with the sour cream. Mash with a fork or potato masher until creamy. Season generously with salt and pepper.

Serve: Plate the rosemary mashed potatoes before topping with the roasted green beans and Tuscan meatloaf. Enjoy!