Meatloaf Au Poivre
with Garlic Mashed Potatoes and Roasted Green Beans
Who said meatloaf couldn’t be luxurious? This week, our chefs gave the comfort classic a steak-like treatment by mixing in fresh thyme and spooning a creamy shallot-and-peppercorn-flecked sauce on top. Like any great steakhouse-style meal, the sides are extra-special. There’s garlicky mashed potatoes and crispy roasted green beans so good, you may just break out the white tablecloth. Comfort, meet sophistication.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Shallot
2 clove
Garlic
1 tablespoon
Tricolor Peppercorns
(Contains Tree Nuts)
12 ounce
Yukon Gold Potatoes
1 unit
White Bread
(Contains Wheat, Soy)
10 ounce
Ground Beef
1 teaspoon
Dried Thyme
6 ounce
Green Beans
4 tablespoon
Sour Cream
(Contains Milk)
1 unit
Beef Stock Concentrate
Not included in your delivery
4 teaspoon
Olive Oil
1 teaspoon
Vegetable Oil
3 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
Preheat oven to 425 degrees. Wash and dry all produce. Halve, peel, and mince shallot. Mince or grate 1 garlic clove (2 cloves for 4 servings). Place peppercorns in a zip-close bag and crush with a rolling pin or bottom of a pan. Dice potatoes into ½-inch pieces; place in a medium pot with remaining garlic, a large pinch of salt, and enough water to cover by 2 inches. Boil until tender, about 15 minutes.
In a large bowl, soak bread with 2 TBSP water (4 TBSP for 4 servings). Let sit until liquid has absorbed, then break up with your hands or a spatula until pasty. Add beef, ½ tsp thyme (1 tsp for 4), half the shallot, minced garlic, salt, and pepper. Combine and form into two 1-inch-tall loaves. Place on one half of an oiled baking sheet. Bake on top rack for 10 minutes. (If making for 4, make 4 loaves and bake until cooked through, 22-25 minutes.)
In a medium bowl, combine green beans with a large drizzle of olive oil, salt, and pepper. Once meatloaves have baked for 10 minutes, remove from oven and place green beans on opposite side of baking sheet. (For 4 servings, roast on a separate sheet.) Roast until beans are tender and meatloaves are fully cooked, 12-15 minutes.
Once potatoes are tender, scoop out ¼ cup cooking water (½ cup for 4 servings), then drain. Return potatoes and garlic to pot. Mash with half the sour cream and 2 TBSP butter (4 TBSP for 4), adding reserved cooking water as needed, until smooth. Season with salt and pepper to taste. Cover pot to keep warm.
Heat a large drizzle of olive oil in a medium pan over medium-high heat. Add remaining shallot. Cook, stirring occasionally, until slightly softened, about 30 seconds. Add ¼ cup water (½ cup for 4 servings), stock concentrate, and ½ tsp peppercorns (1 tsp for 4). Cook until thickened, about 1 minute. Turn off heat. Stir in remaining sour cream and 1 TBSP butter (2 TBSP for 4). Season with salt and pepper (to taste).
Divide potatoes and green beans between plates. Top with meatloaves and sauce.
