Meatloaf Au Poivre

🥘 Ingredients

• beef stock concentrate
  1 unit
• black pepper
  pinch, pinch, to taste, to taste
• butter
  3 tbsp
• dried thyme
  ½ tsp
• garlic
  1 cloves
• green beans
  4 oz
• ground beef
  12 oz
• olive oil
  2 tbsp
• salt
  pinch, pinch, pinch, to taste, to taste
• shallot
  1 unit
• sour cream
  1½ tbsp, 1½ tbsp
• tricolor peppercorns
  1 tsp, ½ tsp
• vegetable oil
  1 tbsp
• water
  2 tbsp, as needed, ¼ cup, ¼ cup
• white bread
  1 unit
• yukon gold potatoes
  12 oz

🍳 Cookware

• medium pot
• large bowl
• baking sheet
• medium bowl
• medium pan

1. 

   1

   Preheat oven to 425°F. Wash and dry all produce. Halve, peel, and mince shallot . Mince garlic . Place tricolor peppercorns in a zip-close bag and crush with a rolling pin or bottom of a pan. Dice yukon gold 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 ⏱️ 15 minutes .

   shallot: 1 unit, garlic: 1 cloves, tricolor peppercorns: 1 tsp, yukon gold potatoes: 12 oz, salt: pinch, water: as needed
2. 

   2

   In a large bowl , soak white bread with water . Let sit until liquid has absorbed, then break up with your hands or a spatula until pasty. Add ground beef , dried thyme , half the shallot, minced garlic, salt , and black pepper . Combine and form into two 1-inch-tall loaves. Place on one half of a baking sheet lightly coated with vegetable oil . Bake on top rack ⏱️ 10 minutes .

   white bread: 1 unit, water: 2 tbsp, ground beef: 12 oz, dried thyme: ½ tsp, salt: pinch, black pepper: pinch, vegetable oil: 1 tbsp
3. 

   3

   In a medium bowl , toss green beans with a large drizzle of olive oil , salt , and black pepper . Once meatloaves have baked for 10 minutes, remove from oven and place green beans on opposite side of baking sheet. Roast until beans are tender and meatloaves are fully cooked ⏱️ 12 minutes .

   green beans: 4 oz, olive oil: 1 tbsp, salt: pinch, black pepper: pinch
4. 

   4

   Once potatoes are tender, scoop out water cooking water, then drain. Return potatoes and garlic to pot. Mash with half the sour cream and butter , adding reserved cooking water as needed, until smooth. Season with salt and black pepper . Cover pot to keep warm.

   water: ¼ cup, sour cream: 1½ tbsp, butter: 2 tbsp, salt: to taste, black pepper: to taste
5. 

   5

   Heat a large drizzle of olive oil in a medium pan over medium-high heat. Add remaining shallot. Cook, stirring occasionally, until slightly softened ⏱️ 30 seconds . Add water , beef stock concentrate , and tricolor peppercorns . Cook until thickened ⏱️ 1 minute . Turn off heat. Stir in remaining sour cream and butter . Season with salt and black pepper .

   olive oil: 1 tbsp, water: ¼ cup, beef stock concentrate: 1 unit, tricolor peppercorns: ½ tsp, sour cream: 1½ tbsp, butter: 1 tbsp, salt: to taste, black pepper: to taste
6. 

   6

   Divide potatoes and green beans between plates. Top with meatloaves and sauce.