Prep the ingredients: Preheat oven to 400 degrees. Halve, peel, and mince the shallot. Mince or grate the garlic. Finely chop the basil stems and leaves. Finely chop the sundried tomatoes. Peel and dice the potatoes into 1/2-inch cubes.

Mix the meatloaf: In a medium bowl, soak the bread with the beef stock concentrate and 1/4 cup water. Break up the bread with your hands until a paste forms. Add the beef, sundried tomatoes, shallot, half the garlic, half the basil, and a large pinch of salt and pepper to the bowl (we used 1/2 teaspoon kosher salt). Mix with your hands until just combined.

Bake the beans and meatloaves: Toss the green beans on one side of a lightly oiled baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Form the beef mixture into two oval loaves and place on the other side of the baking sheet. Place in the oven for 15-20 minutes, until the green beans are tender and the meatloaves have cooked through.

Boil the potatoes: Meanwhile, place the potatoes and a large pinch of salt in a medium pot. Add enough water to cover, then bring to a boil. Reduce to a simmer and cook for about 10 minutes, until the potatoes are fork-tender. Drain.

Mash the potatoes: In the same pot you cooked the potatoes in, heat 1 1/2 tablespoons butter and the remaining garlic over medium heat. Cook for 30 seconds, until melted and fragrant, then remove from the heat. Return the potatoes to the pot along with the sour cream and remaining basil. With a potato masher (or a fork, if you do not have one), mash the potatoes until very creamy. Taste and season with salt and pepper.

Finish: Plate the mashed potatoes, then top with the roasted green beans and meatloaf. Enjoy!