Adjust rack to middle position and preheat oven to 400 degrees. Wash and dry all produce. Halve, peel, and mince shallot. Mince garlic. Strip thyme leaves from stems; finely chop leaves until you have 2 tsp (3 tsp for 4 servings). In a medium bowl, soak bread with stock concentrate and 3 TBSP milk (1/2 cup for 4). Break up with your hands until pasty.

Add beef, shallot, chopped thyme, half the garlic, salt (we used 1/2 tsp; use 1 tsp for 4 servings), and pepper to bowl with bread mixture. Mix to combine, then form into two 1-inch-tall loaves (four loaves for 4); place on a lightly oiled baking sheet. Bake until browned and cooked through, 20-25 minutes (we’ll add more to the sheet after 10 minutes).

Meanwhile, dice potatoes into 1/2-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 set aside.

In a second medium bowl, toss green beans with a drizzle of olive oil and a pinch of salt and pepper. Once meatloaves have roasted 10 minutes, remove from oven and add green beans to same sheet. Continue baking until green beans are tender and meatloaves are cooked through, 10-15 minutes more.

Heat 1 TBSP butter (2 TBSP for 4 servings) and remaining garlic in pot used for potatoes over low heat. Cook until garlic is fragrant, about 30 seconds, then remove from heat. Add drained potatoes, sour cream, and 1/4 cup milk (you’ll have some left over). Mash until smooth, then season generously with salt and pepper. TIP: Add more milk, as needed, until potatoes reach a creamy consistency.

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