Meatloaf Au Poivre

🥘 Ingredients

• Yukon Gold potatoes
  24 oz
• beef stock concentrate
  2 unit
• butter
  6 tbsp
• dried thyme
  1 tsp
• garlic
  4 clove
• green beans
  12 oz
• ground beef
  20 oz
• olive oil
  4 tsp
• salt
• shallot
  2 unit
• sour cream
  1/2 c
• tricolor peppercorns
  1 tbsp
• vegetable oil
  1 tsp
• water
  ¼ cup
• white bread
  2 unit

🍳 Cookware

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

1. 

   1

   Preheat oven to 425 degrees. Wash and dry all produce. Halve, peel, and mince shallot . Mince or grate 1 clove of garlic (2 cloves for 4 servings). Place tricolor peppercorns in a zip-close bag and crush with a rolling pin or bottom of a pan. Dice Yukon Gold potatoes into 1/2-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 .

   shallot: 2 unit, garlic: 4 clove, tricolor peppercorns: 1 tbsp, Yukon Gold potatoes: 24 oz, salt, water
2. 

   2

   In a large bowl , combine white bread in 2 TBSP water (4 TBSP for 4 servings) and let sit until liquid has absorbed, then break up with your hands or a spatula until pasty. Add ground beef , 1/2 tsp dried 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 a baking sheet coated with vegetable oil . Bake on top rack for ⏱️ 10 minutes . If making for 4, make 4 loaves and bake until cooked through, 22-25 minutes.

   white bread: 2 unit, ground beef: 20 oz, dried thyme: 1 tsp, salt, vegetable oil: 1 tsp
3. 

   3

   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 the opposite side of the baking sheet. For 4 servings, roast on a separate sheet. Roast until beans are tender and meatloaves are fully cooked, 12-15 minutes.

   green beans: 12 oz, olive oil: 4 tsp
4. 

   4

   Once potatoes are tender, scoop out 1/4 cup cooking water (1/2 cup for 4 servings), then drain through a strainer . 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.

   sour cream: 1/2 c, butter: 6 tbsp
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, about ⏱️ 30 seconds . Add 1/4 cup water (1/2 cup for 4), beef stock concentrate , and 1/2 tsp crushed peppercorns (1 tsp for 4). Cook until thickened, about ⏱️ 1 minutes . Turn off heat. Stir in remaining sour cream and 1 TBSP butter (2 TBSP for 4). Season with salt and pepper to taste.

   water: ¼ cup, beef stock concentrate: 2 unit
6. 

   6

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